Synopses & Reviews
Bon Appétit has been America's favorite food and entertaining magazine for decades, celebrating the culinary experience with recipes that have made cooking both a pleasure and a triumph for generations of home cooks.
Now, for the first time, The Bon Appétit Cookbook brings together more than 1,200 of the magazine's all-time, best-loved recipes for every meal and occasion. These recipes represent the very best of the magazine's sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influencesrecipes that are delicious the first time out. Like Bon Appétit itself, The Bon Appétit Cookbook is, as Editor in Chief Barbara Fairchild puts it, "approachable, relevant, and fun." From Cajun-Grilled Shrimp to Artichoke and Mushroom Lasagna to Hot and Sticky Apricot-Glazed Chicken to Molasses Chewies with Brown Sugar Glaze, you will find dishes to tempt every palate.
The book is accessible and easy to use, and includes engaging headnotes and clear explanations along with nearly sixty illustrations of ingredients and techniques. You will also find invaluable tips, techniques, and advice from the experts at Bon Appétit. Throughout the book, they share test kitchen secrets in how-tos that demystify and simplify more than three dozen techniquessuch as deveining shrimp, cutting corn off the cob, and frosting a layer cake.
Complete with thirty-two pages of gorgeous color photographs to tempt and inspire, The Bon Appétit Cookbook is a must for those who truly love to make and enjoy great food. Whether you're a novice cook or a seasoned expert, it is a book you will turn to again and againfor reference, for ideas, and, of course, for terrific recipes. Here's to making everything you cook a delight to prepare and a joy to eat: Bon Appétit!
Review
"Recipe clippers will cheer happily the hardbound
Bon Appetit Cookbook by Barbara Fairchild, the magazine's editor, who with her staff has assembled more than 1,200 recipes that neatly summarize America's food fancies of the past 50 years, both passing and lasting." (
New York Times Book Review, December 3, 2006)
Half a century after the magazine's founding, Bon Appétit's first cookbook has arrived. True to its long gestation, it's a big one: More than 1,200 recipes, all culled from past issues, run the culinary gamut from breakfast to dessert, low-calorie to indulgent, simple to stylish.
And from easy to -- well, just slightly less easy. The book is not intended to send home cooks over hurdles or teach fancy tricks. "Our recipes feature ingredients you can find in any well-stocked supermarket," Barbara Fairchild, Bon Appétit's editor in chief, writes in her introduction. Many dishes come together in less than an hour. Few of the recipes occupy more than a page, and most fit comfortably in half that space or less.
Yet without requiring daunting procedures or ingredients, "The Bon Appétit Cookbook" manages to come up with interesting, even sophisticated dishes suitable for entertaining, if that's your goal, or just for feeding the family on a weeknight.
With the best recipes of the past 50 years at your fingertips, can you do without the magazine? In case you were pondering that possibility, the book offers an incentive not to: With each purchase, you get a free one-year subscription to Bon Appétit. (The Washington Post, September 20, 2006)
Mirroring the magazine on which it is based, this collection of 1,200 recipes is accessible, applicable to most home cooks lives and a pleasure to cook from. Editor-in-chief Fairchild, who started at the magazine in 1978, sums up the classic Bon Appétit recipe as "a sophisticated twist on a beloved classic, and its easy to make"—qualities illustrated in such dishes as Upscale Macaroni and Cheese, which uses blue cheese, red peppers and celery, and a lighter Chicken Paprikás, which omits sour cream in the sauce but uses both hot and sweet Hungarian paprikas. Theres a nice range of dishes, from American to Chinese, Latin American to French, and the introductions to the recipes helpfully offer serving recommendations, notes on ingredients and possible substitutions. Refreshingly, recipes for suggested sides appear alongside recipes for main courses (e.g., Pan-Seared Chicken with Goat Cheese Mashed Potatoes). Novice cooks will feel comfortable using the book; "Notes from the Test Kitchen" detail all manner of culinary tools, key pantry items, cooking terminology and techniques like rolling out pie dough. Although the books approach is more plebeian than, say, that of The Gourmet Cookbook, fans of Bon Appétit will relish this invigorating compilation of greatest hits. 32 pages of color photos, 59 illus. (Sept.) (Publishers Weekly, June 6, 2006)
"…a worthy addition to any collection". (Detroit Metro Times)
Synopsis
"You can always tell a Bon Appétit recipe: It's a sophisticated twist on a beloved classic, and it's easy to make...our goal is to give you the cumulative expertise of Bon Appétit, with more than 1,200 recipes that will be delicious, first time out."
—BARBARA FAIRCHILD
Synopsis
"You can always tell a Bon App?tit recipe: It's a sophisticated twist on a beloved classic, and it's easy to make...our goal is to give you the cumulative expertise of Bon App?tit, with more than 1,200 recipes that will be delicious, first time out."?Barbara Fairchild
First launched in 1956, Bon App?tit is America?s favorite and most widely read food and entertaining magazine, with a circulation of 1.3 million. Now, for the first time, The Bon App?tit Cookbook brings together more than 1,200 of the magazine?s all-time best-loved recipes for every meal and occasion. The book is accessible and user-friendly -- just like the magazine -- and includes clear explanations and exclusive tips from the Bon App?tit test kitchen, along with 59 detailed illustrations of ingredients and techniques.
The recipes have been skillfully selected to represent the very best of the magazine?s sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences -- recipes that are delicious the first time out. From Cajun-Grilled Shrimp to Artichoke and Mushroom Lasagna to Hot and Sticky Apricot-Glazed Chicken to Molasses Chewies with Brown Sugar Glaze, there are dishes that will tempt every palate. Complete with a gorgeous 32-page color insert and a simple yet elegant design throughout, The Bon App?tit Cookbook is a must for those who truly love to make and enjoy great food.
Synopsis
Written in "Bon Appetit's" approachable style by the magazine's editor-in-chief, this comprehensive cookbook of 1,289 recipes offers the best of America's most popular food magazine.
Synopsis
Celebrate a half-century of "Bon Apptit"! Editor-in-Chief Fairchild brings together more than 1,200 of the magazine's all-time favorite recipes in "The Bon Apptit Cookbook." Packed with test-kitchen secrets, color photos, and more, it's the ultimate culinary companion.
Synopsis
You can always tell a Bon AppA(c)tit recipe: It's a sophisticated twist on a beloved classic, and it's easy to make...our goal is to give you the cumulative expertise of Bon AppA(c)tit, with more than 1,200 recipes that will be delicious, first time out. Barbara Fairchild
First launched in 1956, Bon AppA(c)tit is Americas favorite and most widely read food and entertaining magazine, with a circulation of 1.3 million. Now, for the first time, The Bon AppA(c)tit Cookbook brings together more than 1,200 of the magazines all-time best-loved recipes for every meal and occasion. The book is accessible and user-friendly -- just like the magazine -- and includes clear explanations and exclusive tips from the Bon AppA(c)tit test kitchen, along with 59 detailed illustrations of ingredients and techniques.
The recipes have been skillfully selected to represent the very best of the magazines sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences -- recipes that are delicious the first time out. From Cajun-Grilled Shrimp to Artichoke and Mushroom Lasagna to Hot and Sticky Apricot-Glazed Chicken to Molasses Chewies with Brown Sugar Glaze, there are dishes that will tempt every palate. Complete with a gorgeous 32-page color insert and a simple yet elegant design throughout, The Bon AppA(c)tit Cookbook is a must for those who truly love to make and enjoy great food.
About the Author
BARBARA FAIRCHILD was Editor in Chief of Bon Appetit magazine for ten years. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture, and has been recognized by the James Beard Foundation's "Who's Who of Food and Beverage in America." She is also the author of the bestselling Bon Appetit Cookbook.BARBARA FAIRCHILD was Editor in Chief of Bon Appetit magazine for ten years. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture, and has been recognized by the James Beard Foundation's "Who's Who of Food and Beverage in America." She is also the author of the bestselling Bon Appetit Cookbook.
Table of Contents
List of Recipes.
Acknowledgments.
Introduction.
1 Notes from the test kitchen.
2 Breakfast and brunch.
3 Appetizers.
4 Soups, stews, and chilies.
5 Salads.
6 Sandwiches and burgers.
7 Pastas and pizzas.
8 Rice, grains, and beans.
9 Meatless main courses.
10 Meats.
11 Chicken, turkey, and other poultry.
12 Fish and shellfish.
13 Potatoes.
14 Vegetables.
15 Breads, jams, and condiments.
16 Cakes.
17 Pies and tarts.
18 Custards and puddings.
19 Fruit desserts.
20 Frozen desserts.
21 Cookies, brownies, and candy.
22 Drinks.
Contributors.
Index.