Bon Appetit Cookbook

( 5 )

Overview

"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

First launched in 1956, Bon Appétit 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 Appétit Cookbook brings together more than 1,200 of the magazine's ...

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Overview

"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

First launched in 1956, Bon Appétit 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 Appétit 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 Appétit 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 Appétit Cookbook is a must for those who truly love to make and enjoy great food.

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Editorial Reviews

From Barnes & Noble
For those of us who are truly passionate about cooking, the culinary magazine Bon Appétit is as indispensable as a good wire whisk! With its tempting array of recipes and step-by-step instructions, this monthly guide to food and entertaining has been a staple in American kitchens for nearly 50 years. Now longtime editor-in-chief Barbara Fairchild comprises a wonderful "best of" collection featuring 1,289 favorite recipes from the magazine, plus info on stocking the pantry, substituting ingredients, and simplifying tasks like deveining shrimp or uncorking a bottle of champagne! Like the popular publication that inspired it, The Bon Appétit Cookbook is a reference no serious foodie can afford to pass up.
Publishers Weekly
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 Appetit recipe as "a sophisticated twist on a beloved classic, and it's 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 Paprikas, which omits sour cream in the sauce but uses both hot and sweet Hungarian paprikas. There's 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 book's approach is more plebeian than, say, that of The Gourmet Cookbook, fans of Bon Appetit will relish this invigorating compilation of greatest hits. 32 pages of color photos, 59 illus. (Sept.) Copyright 2006 Reed Business Information.
From the Publisher
"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 it’s 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. There’s 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 book’s 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)

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Product Details

  • ISBN-13: 9781451326635
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 8/21/2006
  • Pages: 816
  • Product dimensions: 8.50 (w) x 9.70 (h) x 2.30 (d)

Meet 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.

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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.

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Customer Reviews

Average Rating 3.5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Posted April 17, 2009

    Superb!

    I have made many recipes from this book and have yet to find one that is less than excellent. In particular, I have prepared several items from the Cakes chapter with exquisite results. Keep in mind that these recipes may require more effort than the typical cake mix and canned frosting, but the results are worth it. This book is for people who love to cook and who don't mind impressing their guests, too. Living in a small town in the midwest, the only challenge I encounter is that some ingredients are not readily available in my area.

    1 out of 1 people found this review helpful.

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  • Posted January 31, 2009

    The Recipes are Awful

    I have made about twenty recipes from this cookbook and have not liked any of them. My family and friends feel the same way. I have been cooking for 10 years and owned several cookbooks and this is my least favorite. I would not personally recommend this cookbook. Better Homes Cookbook is a much better purchase.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 1, 2010

    No text was provided for this review.

  • Anonymous

    Posted November 3, 2008

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  • Anonymous

    Posted March 10, 2010

    No text was provided for this review.

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