The Bon Appétit Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about Recipes in this book

  • Stir-fried cabbage

    • sstewart on January 17, 2010

      WONDERFUL! Used Napa Cabbage and only cooked for half the time. Great new veggie recipe!

  • Butternut squash soup with cider cream

    • Cheri on January 09, 2010

      Use Calvados - see notes in book. Served with bagette toast and melted gouda.

    • Breadcrumbs on March 17, 2016

      An excellent soup, perfect for a chilly Autumn day. I first made this in 1998 when the recipe initially appeared in B.A. mag and I've been making it ever since. It's great for entertaining as the soup and the cider cream can be made day or so ahead. I usually add a little curry powder to give the soup a bit of a kick. Lemon juice will brighten this if need be. I've also topped it with crisped pancetta, bacon and smoked cheddar over the years.

  • Cheese tortellini soup with cannellini, kielbasa, and kale

    • Cheri on December 12, 2010

      Pretty good. Makes alot! Needed more liquid, so added chicken broth and water (3-4 more cupls liquid). Next time, make 1/2.

  • Pork saute with apples and calvados cream sauce

    • Cheri on December 01, 2010

      Excellent winter meal. Served over rice. Substituted chicken broth for the apple cider.

  • Asparagus with balsamic-shallot butter sauce

    • jumali on March 05, 2012

      The asparagus was perfectly cooked but thought the shallot and vinegar flavor completely overwhelmed it.

  • Chicken with roasted lemons, green olives, and capers

    • Breadcrumbs on April 27, 2010

      p. 345-6 - 4lg b/s chx breasts

  • Fontina, mushroom, and pancetta lasagna

    • Breadcrumbs on September 05, 2011

      p. 211 - I've cooked very little from this book and if this recipe is any indication of the quality of recipes in this tome, I simply must rectify this. What a wonderful, flavourful dish and a unique variation on our usual lasagna. We especially loved the earthy flavour and textural element the mushrooms brought to the dish. This mad one massive lasagna! My pan is deeper than a standard 9 x 13 pan and it was full to the brim. Since mr bc didn't feel the pancetta would be adequate in terms of meat, I did add some ground beef to the sauce. Overall this was an outstanding dish that I will most definitely make again and again. Leftovers were frozen and held up beautifully to re-heating. Do try this outstanding dish.

  • Sausage, cheese, and basil lasagna

    • Breadcrumbs on May 13, 2010

      p. 213 - looks good - 1lb hot Italian sausage, 24oz ricotta

    • Jviney on November 01, 2019

      This is a family favorite - great flavor, holds together well.

  • Fettuccine with chicken, red onion, and peppers

    • Breadcrumbs on October 14, 2010

      p. 202 - Oct 2010 - First use of this recipe and results were great. K-9.5 I did reduce amt of cream but otherwise made as directed. I was a bit concerned about the 1 tbsp of chipotle since sometimes they can be especially hot. In this case the heat level was perfect. Delicious meal that we'll have again.

  • New England fish cakes with herbed tartar sauce

    • Lindalib on November 10, 2012

      We used frozen tilapia and this was still really delicious. Super easy, as most of the work is done with a food processor. We used the tartar sauce recipe from The New Basics Cookbook.

    • sturlington on September 12, 2014

      This got a surprisingly good rating from everyone in the family. Another good option for weeknight cooking. The flavored tartar sauce helps make the dish.

  • Leek, potato, and tarragon soup

    • MMarlean on August 17, 2010

      8-17-10 - Jon added partially cooked bacon and reduced butter. Used 1/2 and 1/2 and Greek yogurt. Best potato soup I've ever had!

  • Grilled spice-rubbed salmon with corn salsa

    • milgwimper on March 14, 2016

      This was interesting. I had a lot of rub left over as I had only 3 servings of salmon. I had thought I was not going to like the seasoning on the salmon but it was delicious. We pan fried the salmon, so this review you might take with a grain of salt. One of the eaters couldn't decided if the sugar helped or hindered the seasoning. I ended up adding molasses to the sugar as I had had brown sugar it was not the soft kind. I also ran it through the spice grinder to break apart lumps. The corn salsa was a hit. I added lemon juice instead of lime as that is all I had. I halved the recipe as I did not have the corn. Next time I will try the recipe as written, and compare.

  • Fiesta chicken salad with lime-cilantro vinaigrette

    • ahsafford on August 01, 2011

      Delicious, but needed a little something extra. Adding a little bit of fruit - nectarine, peach or mango - made the difference. This could also stand to have some spice added - perhaps diced jalapeno or serrano.

  • Beef bourguignon

    • AOski on September 16, 2012

      Yes, you really do need THAT much wine!

  • Spaghetti carbonara

    • jtodes on October 15, 2017

      Fantastic. Works well with linguine.

  • Giant chocolate-toffee cookies

    • ereibel on January 01, 2012

      Great cookies, very rich. I frozen mine in individual servings and use them one at a time.

    • ashallen on September 16, 2019

      These are great cookies - very chocolatey with soft dark centers. The toffee bits are super. They're really sweet, though! Cookie texture seemed best during the first 2 days after baking - after that, they started to lose moistness. Definitely cool on cookie sheets, as specified in recipe - they're delicate when they're warm. Recipe's also available online at Epicurious.

  • Chocolate chip cookies with espresso and cinnamon

    • ereibel on January 01, 2012

      Very unique cookies. I love the cinnamon in them.

  • Beef-barley soup with wild mushrooms and parsnips

    • nadiam1000 on October 18, 2016

      I have made this recipe twice, once with the dried mushrooms and once without (added a bottle of dark beer instead). Hearty, thick, delicious - more of a stew than soup. My beef shanks took longer than 1 1/2 hours to get tender - over 2 hours. After the first day, it really thickens up due to the barley. Great fall weather meal with some good bread.

  • Turkey chili with white beans

    • sturlington on February 14, 2014

      Easy, adaptable, and very good. Cut down the chili powder a lot. Didn't have cocoa powder but did have bacon, which added a nice smoky flavor. p129

  • Ravioli with herbed walnut sauce

    • sturlington on April 22, 2014

      Nice quick dinner, easily made. May substitute other herbs. p192

  • Oven-roasted winter vegetables with rigatoni

    • sturlington on March 11, 2015

      For me, this recipe didn't cohere very well. I don't like the combination of potatoes and pasta. Also, I don't think of eggplant as a winter vegetable.

  • Grilled chicken with tricolor salsa

    • sturlington on June 04, 2013

      I ended up using this recipe as more of an inspiration rather than following it exactly.

  • Grilled chicken, red onion, and mint kebabs with Greek salad

    • sturlington on June 30, 2014

      Really good, and a nice use for fresh mint. Served with cucumber salad, potato salad, and pita chips for a summer meal.

  • Potato, shallot, and bell pepper packets on the grill

    • sturlington on June 12, 2013

      I liked these. The potatoes cooked well and were nicely flavored. Used leftovers as a basis for frittata later in the week. This recipe would work equally well over a campfire.

  • Flourless peanut butter and chocolate chip cookies

    • sturlington on June 20, 2014

      Requires super chunky peanut butter.

  • Pecan and brown sugar crescents

    • sturlington on February 01, 2015

      Very quick and easy to make. A little delicate--I might roll them thicker next time. Tasty. A great little cookie to go with tea or ice cream.

  • Broccoli with sesame seeds and dried red pepper

    • sturlington on June 02, 2013

      I omitted the sesame-red pepper blend as I don't have a spice grinder. The recipe was pretty flavorful anyway, a good accompaniment to asian-marinated dishes.

  • Grilled pork fajitas with chipotle chile sauce

    • bktravels on May 26, 2018

      We have made this dish following the original Bon Appetit recipe from July 1985. We have usually adapted the amounts and the recipe in order to use leftover pork. Very good.

  • Ginger and vanilla bean creme brulee

    • peaceoutdesign on December 31, 2013

      Came out really grainy, maybe I did something wrong. Flavor was great, texture terrible.

    • peaceoutdesign on December 31, 2013

      Researched a reason and found that I curdled the eggs. So Low heat (300F), Mix when cooler, strain and water bath. I may case I think that heat was the culprit.

  • Orange- and hoisin-glazed squash with sesame seeds

    • peaceoutdesign on September 23, 2021

      Nothing special. Acorn squash halved with just butter and brown sugar is tons better.

  • Curried rice with cauliflower, bell pepper, and green onions

    • peaceoutdesign on December 23, 2020

      pg 235. Okay but not great. I added an additional 1/2t curry and I feel that still wasn't enough. I think that adding the vegetables in the last 10 minutes would keep them from overcooking.

  • Banana cupcakes with buttercream frosting

    • chocchic on February 03, 2015

      I love the flavor combination of chocolate and banana so I topped these with chocolate ganache. They turned out just so-so. They cupcakes weren't very sweet and they certainly weren't very banana - y. If I made again I would probably try adding more banana flavor either with more bananas or with some sort of flavoring.

  • Saffron pasta with pork and tomato sauce

    • bching on February 27, 2017

      Good simple bolognese type pasta dinner.

  • Spiced pecans

    • Barb_N on December 19, 2015

      This is a perennial favorite around the Holidays- I give batches as gifts, serve them at home. I skip the black pepper as I don't like the taste.

    • Barb_N on December 23, 2018

      This recipe probably fueled my passion for 5 spice powder. I have tried many others over the years, none match it. Just some added notes- make sure the butter/water/spice mixture really thickens before transferring nuts to baking sheet. If there is more sauce than nuts, add more nuts so the sauce doesn’t go to waste. These bake for more than 10 minutes in my oven, more like 20. This year’s batch has walnuts, pecans and casheews and I’m waiting for the cashews to get a little color.

  • Cumin pork roast with wild mushroom sauce

    • br22 on October 06, 2014

      The sauce was exceptional. Nice to have a recipe which doesn't depend on rubbing/marinating the pork 24-48 hours in advance. The flavors in the sauce enhance the pork nicely.

  • Pesto lasagna

    • sarahawker on February 02, 2015

      This was FANTASTIC! One of the best lasagnas I've made. I used a pesto saved in the freezer from the summer and added one pound of sausage crumbled and sprinkled between layers.

  • Stir-fried lemongrass beef with Asian greens

    • sarahawker on July 07, 2021

      This is really delicious. I didn't serve as a cold salad, but more as a room temp dish - didn't have enough greens so I stir fried some green beans with the bok choy before the beef and it was much more like a stir fry to eat with rice. So good though, Came together pretty quickly.

  • Buttery pound cake

    • mamacrumbcake on July 15, 2015

      The Mary Poppins of pound cakes, practically perfect in every way.This cake took 1 hr and 20 minutes to bake; I tented it with foil for the last 30 minutes. The cake, which has no leavening, rose beautifully--doubling from 2 to 4 inches. The crumb is tight, with a creamy color and a deep golden crust. The texture is luscious! By the way, I had to keep an ice pack under my mixer bowl to keep the butter cool enough during the long mixing. I find that if the butter is too warm, the cake won't aerate properly. PS This recipe is almost exactly like the recipe for Elvis Presley's Poundacke. (Elvis's recipe uses 1/2 teaspoon more salt and 1 teaspoon less vanilla and starts in a cold, not preheated, oven).

  • Lemon-pistachio pilaf

    • Frogcake on August 27, 2018

      Delicious! Followed the recipe except for the following changes: I mixed in a half cup of wild rice (cooked) and a half cup of arugula. Such an incredible lemon flavour that was not overpowering!

  • Smoked sausage cassoulet

    • hma2000 on March 12, 2017

      Fantastic faux cassoulet. I've been making this for years. Great for winter gatherings.

  • Buttermilk pancakes with blueberry compote

    • maryfa on September 10, 2017

      This is by far the best pancake recipe I have made. They are light and fluffy. I halved the recipe and it was not a problem. The blueberry compote was delicious (I made this the night before).

  • Mexican brownies with brown sugar topping

    • Lsblackburn1 on October 14, 2018

      These were amazing! A brownie combined with a praline. Definitely a crowd pleaser.

  • Double lemon bars

    • Lsblackburn1 on January 13, 2019

      These take me right back to my childhood! Deliciously tart made with Meyer lemons.

  • Brussels sprout and apple salad with blue cheese and walnuts

    • Lsblackburn1 on November 10, 2020

      This is kind of like a Waldorf salad with Brussels sprouts. Very tasty! I didn’t use radicchio and hardly had any celery leaves, but doesn’t seem like they’re missing.

  • Roasted red pepper and eggplant soup

    • Lsblackburn1 on March 04, 2019

      Took a short cut and used roasted peppers from the antipasto bar. This was easily blended with the immersion blender and very delicious!

  • Marinated shrimp, scallop, and caper salad with sherry vinaigrette

    • Jviney on April 18, 2018

      Delicious salad. I served it with the twice baked goat cheese soufflés and the crowd loved it.

  • Fresh corn, brie, and jalapeno frittata

    • Jviney on April 18, 2018

      A showstopper and very good but very heavy. Best served with fruit or a salad.

  • Walnut, arugula, and gorgonzola crostini

    • Jviney on November 14, 2020

      I've made this appetizer several times and it's more than the sum of its parts. Quick to assemble, and so good.

  • Toffee bar coffee cake

    • Jviney on February 12, 2019

      This was great. My 88-year-old grandmother asked for the recipe. :)

  • Pepperoni and Asiago pinwheels

    • Jviney on April 18, 2018

      I served these at my son’s second birthday party and they flew off the platter. Really delicious appetizer.

  • Cajun grilled shrimp

    • Jviney on April 18, 2018

      Highly recommend this one, served with a great crusty bread. Almost enough for a meal for four if you add a salad and dessert.

  • Pizza bianca with goat cheese and greens

    • Jviney on May 04, 2018

      I made this for a cooking club and everybody loved it. Really delicious.

  • Cherry-almond bars

    • Jviney on April 16, 2018

      Excellent recipe. I sub strawberry or raspberry preserved for the cherry due to personal preference - always good.

  • Old-fashioned peanut butter cookies

    • Jviney on April 15, 2018

      Made this the morning of my sons’ check-up and the pediatrician’s office went wild. I don’t know how you could improve on this version. One of our family favourites.

  • Classic chocolate chip cookies

    • Jviney on April 16, 2018

      These were my old standby for many years, and I used an equal mix of white chocolate, milk chocolate, and dark chocolate chips. They became a little sweet for me, but anyone who receives them as a gift loves them.

  • White chocolate and peppermint hot chocolate

    • Jviney on November 29, 2019

      My book club requests this as often as I will make it. Easy and delicious.

  • Fudge layer cake with peppermint mousse

    • Jviney on December 05, 2019

      This is delicious. I have had trouble releasing the cakes = remaking the cakes, so use parchment rounds in the pans. It’s a lovely holiday cake.

  • Vanilla peach pie

    • Jviney on July 13, 2019

      This is such a delicious pie. I make it every year. Just a hint of vanilla - it’s a true treat.

  • Chocolate-mint tart

    • Jviney on May 04, 2018

      This is so refreshing and delicious. I've made it over and over, great summertime dessert.

  • Potato gratin with Boursin

    • Jviney on February 12, 2019

      This is easy and delicious. Perfect paired with a beef tenderloin and steamed veg for Christmas dinner.

  • Roasted root vegetables with green onions

    • hbakke on October 26, 2020

      Page 458. A great way to use up all the lingering root veg in the fridge. This recipe takes 1.5 hours in the oven, so not a quick recipe, but I would make this again.

  • Cod with bok choy and burnt orange-star anise sauce

    • sdeathe on January 24, 2021

      On p. 391 This was easy to prepare and good; very tasty and something different. The bitterness of the orange rind was perhaps a bit too evident for my taste, but still good.

  • Turkey meat loaf with sun-dried tomatoes

    • Sleeth on July 08, 2020

      Overall good, moist, and easy to make meatloaf. I was concerned it would be too much ground pepper, but overall nice flavor.

  • Scalloped potatoes with goat cheese and herbes de Provence

    • ashallen on September 29, 2019

      Excellent scalloped potato recipe - tender potatoes and a creamy, herb-flavored sauce with a slight tang from the white wine and goat cheese. I usually crush the herbes de Provence a bit to break up the dried rosemary leaves which can sometimes be spike-like otherwise! Recipe specifies dotting some of the goat cheese on the surface - I haven't found doing so to have much effect and simply incorporate all cheese up-front now. Great as-is but the recipe's also handled some variations well - it's great with/without the shallots; additional chicken stock can substitute for the white wine; and it works fine with previously frozen cream. Recipe can be cut in half and baked in an 8x8-inch dish. Leftovers keep well - also freezes well.

  • Rosemary focaccia with olives

    • ashallen on October 13, 2019

      This is a really good focaccia recipe. The bread is soft and moist without "doughiness" and the flavors are great. Although it's best on the first day, it stays nicely moist for a couple of days at room temperature. Also available online at Epicurious.

  • German chocolate cake with coconut-macadamia frosting

    • breakthroughc on March 21, 2021

      This is a new favorite. When my friend asked for a German Chocolate Cake for her birthday I wasn't thrilled. Most have a sickenly sweet frosting. This cake was so moist and the frosting is not too sweet at all. My husband will probably be asking for this cake when his birthday comes around. I pulled my cakes after 32 minutes and they were perfect. A note of caution - the recipe doesn't make a generous amount of frosting. It was barely enough to frost the cake. I was glad I had measured out the 1/2 cup for between the layers.

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  • ISBN 10 0764596861
  • ISBN 13 9780764596865
  • Linked ISBNs
  • Published Sep 15 2006
  • Format Hardcover
  • Page Count 816
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Celebrate 50 years of wonderful food!

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, Bon Appétit 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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