Bon Appetit Cookbook

by Barbara Fairchild

John Wiley & Sons | May 30, 2012 | Hardcover

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"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.

Format: Hardcover

Dimensions: 848 pages, 9.5 × 8.3 × 2.2 in

Published: May 30, 2012

Publisher: John Wiley & Sons

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0764596861

ISBN - 13: 9780764596865

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– More About This Product –

Bon Appetit Cookbook

by Barbara Fairchild

Format: Hardcover

Dimensions: 848 pages, 9.5 × 8.3 × 2.2 in

Published: May 30, 2012

Publisher: John Wiley & Sons

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0764596861

ISBN - 13: 9780764596865

About the Book

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.

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.

From the Publisher

"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.

From the Jacket

"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

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.

From Our Editors

Special Offer: A subscription to Bon Appetit magazine is included with the purchase of this cookbook. If you are already a subscriber to the magazine, your subscription will be extended by an additional 12 months. One subscription per book purchase. More details inside the book.

Editorial Reviews

"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-ye
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