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Summary
Summary
"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.
Author Notes
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."
Reviews (1)
Publisher's Weekly Review
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.) (c) Copyright PWxyz, LLC. All rights reserved
Table of Contents
| List of Recipes | p. vi |
| Acknowledgments | p. xx |
| Introduction | p. xxiii |
| 1 Notes from the test kitchen | p. 1 |
| 2 Breakfast and brunch | p. 21 |
| 3 Appetizers | p. 53 |
| 4 Soups, stews, and chilies | p. 89 |
| 5 Salads | p. 131 |
| 6 Sandwiches and burgers | p. 159 |
| 7 Pastas and pizzas | p. 187 |
| 8 Rice, grains, and beans | p. 227 |
| 9 Meatless main courses | p. 247 |
| 10 Meats | p. 267 |
| 11 Chicken, turkey, and other poultry | p. 327 |
| 12 Fish and shellfish | p. 375 |
| 13 Potatoes | p. 413 |
| 14 Vegetables | p. 433 |
| 15 Breads, jams, and condiments | p. 469 |
| 16 Cakes | p. 501 |
| 17 Pies and tarts | p. 563 |
| 18 Custards and puddings | p. 609 |
| 19 Fruit desserts | p. 635 |
| 20 Frozen desserts | p. 657 |
| 21 Cookies, brownies, and candy | p. 689 |
| 22 Drinks | p. 733 |
| Contributors | p. 751 |
| Index | p. 754 |
