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

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Notes about this book

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Notes about Recipes in this book

  • 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).

  • Toffee bar coffee cake

    • Jviney on February 12, 2019

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • Beef bourguignon

    • AOski on September 16, 2012

      Yes, you really do need THAT much wine!

  • 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

  • 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.

  • Ravioli with herbed walnut sauce

    • sturlington on April 22, 2014

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

  • 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.

  • Saffron pasta with pork and tomato sauce

    • bching on February 27, 2017

      Good simple bolognese type pasta dinner.

  • Spaghetti carbonara

    • jtodes on October 15, 2017

      Fantastic. Works well with linguine.

  • 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.

  • 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

  • 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!

  • 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.

  • Stir-fried cabbage

    • sstewart on January 17, 2010

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

  • 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.

  • 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.

  • Smoked sausage cassoulet

    • hma2000 on March 12, 2017

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

  • 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.

  • 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.

  • Chicken with roasted lemons, green olives, and capers

    • Breadcrumbs on April 27, 2010

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • 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.

  • 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.

  • 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.

  • Chocolate chip cookies with espresso and cinnamon

    • ereibel on January 01, 2012

      Very unique cookies. I love the cinnamon in them.

  • Flourless peanut butter and chocolate chip cookies

    • sturlington on June 20, 2014

      Requires super chunky peanut butter.

  • Double lemon bars

    • Lsblackburn1 on January 13, 2019

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

  • 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.

  • Mexican brownies with brown sugar topping

    • Lsblackburn1 on October 14, 2018

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

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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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