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Das gute Appetit Kochbuch von Bon Appetit Magazine; Fairchild, Barbara-
by Bon Appetit Magazine; Fairchild,... | HC | VeryGood
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Artikelmerkmale
- Artikelzustand
- Sehr gut
- Hinweise des Verkäufers
- Binding
- Hardcover
- Weight
- 4 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780764596865
Über dieses Produkt
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0764596861
ISBN-13
9780764596865
eBay Product ID (ePID)
45959426
Product Key Features
Book Title
Bon Appetit Cookbook
Number of Pages
816 Pages
Language
English
Publication Year
2006
Topic
General, Courses & Dishes / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2.2 in
Item Weight
72 Oz
Item Length
9.2 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-005181
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 Apptit'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 Apptit'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 Apptit 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 Apptit. ( 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 Apptit 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 Papriks, 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 Apptit 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 ), "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 ), "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 Apptit'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 Apptit'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 Apptit 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 Apptit. ( 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 cookse(tm) lives and a pleasure to cook from. Editor-in-chief Fairchild, who started at the magazine in 1978, sums up the classic Bon Apptit recipe as "a sophisticated twist on a beloved classic, and ite(tm)s easy to make"e"qualities illustrated in such dishes as Upscale Macaroni and Cheese, which uses blue cheese, red peppers and celery, and a lighter Chicken Papriks, which omits sour cream in the sauce but uses both hot and sweet Hungarian paprikas. Theree(tm)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 booke(tm)s approach is more plebeian than, say, that of The Gourmet Cookbook , fans of Bon Apptit will relish this invigorating compilation of greatest hits. 32 pages of color photos, 59 illus. (Sept.) ( Publishers Weekly , June 6, 2006) "ea worthy addition to any collection". ( Detroit Metro Times ), "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 App_tit'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 App_tit'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 App_tit 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 App_tit. (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 App_tit 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 Paprikfs, 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 App_tit 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), "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 Appetit'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 Appetit'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 Appetit 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 Appetit. ("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 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.)" ("Publishers Weekly," June 6, 2006) .,."a worthy addition to any collection." ("Detroit Metro Times"), "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) " ... fans of Bon Appétit will relish this invigorating compilation of greatest hits." ( Publishers Weekly , June 5, 2006) "...a worthy addition to any collection". ( Detroit Metro Times ), "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 Apptit'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 Apptit'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 Apptit 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 Apptit. ( 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 Apptit 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 Papriks, 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 Apptit 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 ), "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 ), "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 )
Dewey Edition
22
TitleLeading
The
Dewey Decimal
641.5
Table Of Content
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.
Synopsis
"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, 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., 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., "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., "You can always tell a Bon Apptit 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 Apptit, with more than 1,200 recipes that will be delicious, first time out." Barbara Fairchild First launched in 1956, Bon Apptit is Americas favorite and most widely read food and entertaining magazine, with a circulation of 1.3 million. Now, for the first time, "The Bon Apptit Cookbook" brings together more than 1,200 of the magazines 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 Apptit test kitchen, along with 59 detailed illustrations of ingredients and techniques. The recipes have been skillfully selected to represent the very best of the magazines 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 Apptit Cookbook" is a must for those who truly love to make and enjoy great food., Celebrate a half-century of "Bon Apptit"! Editor-in-Chief Fairchild brings together more than 1,200 of the magazine's all-time favorite recipes in "The Bon Apptit Cookbook." Packed with test-kitchen secrets, color photos, and more, it's the ultimate culinary companion.
LC Classification Number
TX714.F3356 2006
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- v***v (2098)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufAlthough this book was not as described, with no picture of it in the listing, the seller communicated well and quickly gave me a full refund while letting me keep it. The minimal packaging left the book a bit vulnerable (typical for ThriftBooks), but it did arrive safely and timely. As usual, it’s hit or miss with this seller, but often times you can get great values, and their customer service is always very good. Many other sellers with millions of transactions don’t even communicate.How to chalk talk, by Harlan Tarbell (Nr. 197064259889)
- 7***j (849)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufI recently purchased an item from this eBay seller, and I couldn't be happier with the experience. From the prompt communication to the fast shipping, everything was handled with utmost professionalism. The item arrived exactly as described and was well-packaged to ensure its safety during transit. The seller was courteous and responsive, making the entire transaction smooth and hassle-free. I highly recommend this seller to anyone looking for quality products and excellent service.
Produktbewertungen & Rezensionen
Relevanteste Rezensionen
- 01. Feb. 2018
Excellent Cookbook for the chef at any level of expertise.
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: discover-books
- 15. Jun. 2021
Comprehensive recipe book
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: second.sale
- 07. Aug. 2018
Great help for n the kitchen
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: discover-books
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- t***n (665)- Bewertung vom Käufer.Letztes JahrBestätigter KaufItem arrived fast and as described! Love thrift books!!
- m***a (1446)- Bewertung vom Käufer.Letztes JahrBestätigter KaufGreat seller. Books are in great condition, as described. Fast shipping. Quality! Thank you!
- -***o (575)- Bewertung vom Käufer.Letztes JahrBestätigter KaufAs good as it gets!
- e***- (122)- Bewertung vom Käufer.Letzter MonatBestätigter KaufUnfortunately I received a damaged book, the item and the package both were damaged and it was clearly evident its appearance that it happened during transit. The seller was very understanding and gave me a full refund for the damaged book, though it was no fault of their own. Other than the damage, the book was as described, the quality and condition aside from the damaged spot was like new. The cost of the book was reasonable. I would definitely purchase from the seller again.
- v***v (2098)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufAlthough this book was not as described, with no picture of it in the listing, the seller communicated well and quickly gave me a full refund while letting me keep it. The minimal packaging left the book a bit vulnerable (typical for ThriftBooks), but it did arrive safely and timely. As usual, it’s hit or miss with this seller, but often times you can get great values, and their customer service is always very good. Many other sellers with millions of transactions don’t even communicate.How to chalk talk, by Harlan Tarbell (Nr. 197064259889)
- 7***j (849)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufI recently purchased an item from this eBay seller, and I couldn't be happier with the experience. From the prompt communication to the fast shipping, everything was handled with utmost professionalism. The item arrived exactly as described and was well-packaged to ensure its safety during transit. The seller was courteous and responsive, making the entire transaction smooth and hassle-free. I highly recommend this seller to anyone looking for quality products and excellent service.