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Overview The Bon Appetit Cookbook

The Bon Appetit Cookbook



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The Bon Appetit Cookbook Review,Overviews


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Product Description

"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.

Amazon.com Review

It's high time that Bon Appétit, one of our longest-running cooking magazines, published a collection of its recipes. The Bon Appétit Cookbook offers over 1,200 formulas--a vast selection that includes dishes for every menu stop and occasion, with sections on bread, burgers, pizza and sandwiches. Characteristically, the majority of the formulas--like Chinese-Flavored Fried Chicken with Green Onion Ginger Dipping Sauce, and Spicy Steak with Corn Soft Tacos--reflect an inventive, cross-cultural approach. A wide selection of sweets, such as Chocolate Chunk, Orange and Hazelnut Cookies, and Lemon Blueberry Shortcakes, is also offered; there's even a chapter on drinks.

Though most of the dishes invite good eating, and all are approachable, a surprising number, like Blue and Red Flannel Hash (with potatoes, hot sausage, pickled beets, and blue cheese) are overwrought or of questionable taste. Herbs are sometimes used excessively (a seafood-cake recipe for six calls for 1-1/3 cups of chopped cilantro), or in dubious combination, like rosemary and tarragon. Readers should also know that ingredients are sometimes not named in the methods, but are called for by number--for example, "add the first five ingredients"--obliging cooks to stop, search and count. In addition, recipe yields in a given chapter can vary by four servings or more. Though some of the larger-yield recipes, like that for cassoulet, are obviously meant for groups, others, like Greek Orzo and Shrimp Salad, which yields twenty servings, could be offered as appropriately for a family meal.

These things said, the book, which is photo-illustrated, will make a welcome addition to many cooking libraries, and should be especially handy when guests must be fed. Readers who have long loved and relied on the magazine will be particularly happy to have so many of its recipes in one place. --Arthur Boehm


Your purchase of The Bon Appétit Cookbook also includes a one-year subscription to Bon Appétit magazine!

Amazon.com Exclusives

• Read a letter from Barbara Fairchild

• Test Kitchen Tips


Listen to Audio Clips of Barbara Fairchild Discussing:
• How We Cook Today
• Changes in the Food World
• The Approachable, Relevant, and Fun Bon Appétit Cookbook
• Last-Minute Party Planning
• Recipe Development and Testing
• A Great Holiday Meal



Exclusive Recipe Excerpts from The Bon Appétit Cookbook


Grilled Asian-Style Scallop and Asparagus Salad; Pomegranate, Beet, and Blood Orange Salad


Herb- and Garlic-Crusted Beef Tenderloin with Red and Yellow Bell Pepper Relish

Cranberry-Orange Cheesecake with Chocolate Crust



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