The Bon Appetit Cookbook

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( su 1.409 valutazioni fornite da Goodreads )
 
9780764596865: The Bon Appetit Cookbook

"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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

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


From the Inside Flap:

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 influences—recipes 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 techniques—such 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 again—for 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!

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Magazine, Bon Appetit; Fairchild, Barbara
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ISBN 10: 0764596861 ISBN 13: 9780764596865
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Descrizione libro Houghton Mifflin Harcourt, 2006. Hardcover. Condizione libro: New. Hardcover and dust jacket. Good binding and cover. Clean, unmarked pages. Ships daily. Codice libro della libreria 1610120097

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Descrizione libro Houghton Mifflin Harcourt. Hardcover. Condizione libro: New. 0764596861 New Condition. Light shelf wear on dust jacket. Codice libro della libreria BY5-LLAR-Y168

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Descrizione libro Houghton Mifflin Harcourt, 2006. Hardcover. Condizione libro: New. HARDCOVER, BRAND NEW, Perfect Shape, No Black Remainder Mark,Fast Shipping With Online Tracking, International Orders shipped Global Priority Air Mail, All orders handled with care and shipped promptly in secure packaging, we ship Mon-Sat and send shipment confirmation emails. Our customer service is friendly, we answer emails fast, accept returns and work hard to deliver 100% Customer Satisfaction!. Codice libro della libreria 9037138

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Descrizione libro Houghton Mifflin Harcourt, 2006. Hardcover. Condizione libro: New. HARDCOVER, BRAND NEW, Perfect Shape, No Remainder Mark,Fast Shipping With Online Tracking, International Orders shipped Global Priority Air Mail, All orders handled with care and shipped promptly in secure packaging, we ship Mon-Sat and send shipment confirmation emails. Our customer service is friendly, we answer emails fast, accept returns and work hard to deliver 100% Customer Satisfaction!. Codice libro della libreria 9041132

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Descrizione libro Wiley, 2006. HARDCOVER. Condizione libro: New. Condizione sovraccoperta: New. "You can always tell a Bon Appetit 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 Appetit, with more than 1,200 recipes that will be delicious, first time out." Barbara Fairchild;;First launched in 1956, Bon Appetit 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 Appetit 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 Appetit 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 Appetit Cookbook is a must for those who truly love to make and enjoy great food.;;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. Book. Codice libro della libreria 9780764596865

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