![]() ![]() ![]() Many dishes come together in less than an hour. "Our recipes feature ingredients you can find in any well-stocked supermarket," Barbara Fairchild, Bon Apptit's editor in chief, writes in her introduction. The book is not intended to send home cooks over hurdles or teach fancy tricks. And from easy to - well, just slightly less easy. 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. "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. ![]()
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