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.
The book is accessible and user-friendly — just like the magazine — and includes clear explanations and exclusive tips from the Bon Appétit 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. Complete with a gorgeous 32-page color insert and a simple yet elegant design throughout, The Bon Appétit Cookbook is a must for those who truly love to make and enjoy great food.
Writing about flavor can challenge even the most practiced wordsmiths.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident