Bon Appetit Cookbook
Author: Barbara Fairchild
"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
First launched in 1956, Bon Appétit 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 Appétit 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 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 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 Appétit Cookbook is a must for those who truly love to make and enjoy great food.
Publishers Weekly
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.) Copyright 2006 Reed Business Information.
New interesting textbook: Public Information Technology or Gods of Management
Food to Live By: The Earthbound Farm Organic Cookbook
Author: Myra Goodman
From Earthbound Farm's Myra Goodman and her Farm Stand's Organic Kitchen comes an appealing, casual style of cooking. Easy to prepare, the more than 260 recipes make a deliciously persuasive case for using flavorful, fresh, organic foods as often as possible. Take the Sweet Corn Chowder, which uses not only corn kernels for the soup, but also the stripped cobs to make a rich, herb-scented broth. Or Ginger Carrot Soup, which proves how even familiar vegetables take on a whole new intensity and character when raised organically. From Golden Tomato Gazpacho, Roasted Beet and Arugula Salad, Foggy Day Chili, and Merlot-Braised Short Ribs with Cipollini Onions to Farm Stand Carrot Cake and Cherry Panna Cotta, these are deep down delicious dishes for everyone who cares about what they eat.
Table of Contents:
Introductions:
The Time Is Ripe for Organic! . . ix
The Carmel Valley Farm Stand and Organic Kitchen. . xix
Why We’re Committed to Organic Foods and Farming .. xxiii
Chapter 1: It All Began with Raspberries . . . . 3
A delicious recipe tribute to the crop that got Earthbound Farm started. Begin the day with warm Raspberry Corn Muffins spread with fresh Apricot Raspberry Jam, and end it with creamy Raspberry-Lemon Crèmes Brûlées or Red Raspberry Ice Cream. What could be better?
Chapter 2: Soups . . . 25
Enjoy a full array of tempting, innovative soups any time of the year. Choices include Summer Harvest Soup, Sweet Corn Chowder, Golden Tomato Gazpacho, Tuscan White Bean Stew, Roasted Winter Squash Soup, Hearty Cauliflower Bisque, and Simply Chicken Soup.
Chapter 3: Leafy Green Salads . . . 63
There’s nothing like a selection of fresh leafy greens to enhance a meal. And they shine in Spring Mâche Salad with Kohlrabi, Radishes, and Peas; Baby Greens Salad with Grilled Figs and Walnuts; Grilled Caesar Salad; Roasted Beet and Arugula Salad; Farm Stand Greek Salad, and more.
Chapter 4: Meat and Poultry Main Dishes. . 111
Sizzling Steak and the Goodman Family Olive Sauce, Merlot-Braised Short Ribs with Cipollini Onions, Maple- Brined Pork Chops, Lamb Curry with Saffron Couscous, Kathy’s Rosemary- Roasted Chicken, and Spicy Chicken Lettuce Wraps are just a small sampling of the surefire winners in this chapter.
Chapter 5: Fish and Shellfish . . . 159
Although there are no USDA standards for organicseafood, there are still plenty of reasons to enjoy the health benefits of flavorful fish dishes like Ginger Lime Salmon, Roasted Halibut in Mediterranean Green Sauce, and Seared Tuna with a Fennel-Coriander Crust. And for shellfish lovers, there’s Grilled Shrimp with Tropical Salsa, a savory Monterey Cioppino, and more.
Chapter 6: Pasta and Vegetarian Main Dishes. . . 183
Inviting pasta dishes to add to your repertoire include Grilled Vegetable Lasagna, Ziti with Ratatouille, and Creamy Macaroni and Three Cheeses. Plus prepare a luscious “Wild” Mushroom Ragout with Polenta, Stir-Fried Tofu with Green Beans and Shiitake Mushrooms, and a Fresh Tomato Pizza.
Chapter 7: Side Dishes . . 221
Roasted Balsamic Artichokes, Sautéed Ginger Baby Bok Choy, Summer Corn Pudding, Blue Cheese Smashed Potatoes, Garlicky String Beans, Creamed Parmesan Spinach, and Provençal Tomato, Eggplant, and Zucchini Tian— are a few of the sides that are so good, you may just want to make a meal of them.
Chapter 8: Breakfast and Brunch . 277
Great dishes to start the day include Earthbound Farm’s Famous Maple Almond Granola, Apple Nut Pancakes, Spanish Egg “Soufflé Cake,” a Classic Omelet, and Mama Fries. And when you have the urge to bake, enjoy a Cinnamon Walnut Coffee Cake.
Chapter 9: Desserts . 319
Nothing ends a meal better than something sweet—and there’s something here for everyone: Chocolate Lover’s Brownies, Farm Stand Carrot Cake, Cranberry-Pumpkin Bread Pudding, Strawberry Rhubarb Crumble, Fresh Peach Pie, and a Cherry Panna Cotta. And, the recipe for the bestselling Earthbound Farm Ginger Snaps!
Chapter 10: Basics. . 371
A selection of homemade stocks, sauces, vinegars, and other staples to keep on hand in the pantry and refrigerator.
Conversion Tables 390
Index . 391
Photo Credits . 402
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