Bon Appétit Magazine, January 2013: The Cooking School Issue

  • Chocolate buttermilk cake with chocolate-pecan icing (page 12)

    from Bon Appétit Magazine, January 2013: The Cooking School Issue Bon Appétit Magazine, January 2013

    • Categories: Frostings & fillings; Cakes, large; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: cake flour; natural unsweetened cocoa powder; sugar; vegetable oil; buttermilk; distilled vinegar; butter; powdered sugar; pecans
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Notes about this book

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Notes about Recipes in this book

  • Paloma

    • twoyolks on April 19, 2017

      A nice well balanced cocktail.

  • Thai chicken curry

    • thekitchenchronicles on January 16, 2013

      Was very quick and easy, but the flavors weren't as complex as I'd like in a "Thai" curry

  • No-boil mac and cheese

    • jumali on January 22, 2013

      The macaroni was cooked perfectly but the cheese sauce was bland and glumpy. The best part about this dish was the garlicky bread crumbs. It's not really a time-saver in my book, and didn't taste good enough to make again.

  • Salty chocolate chunk cookies

    • cjannace on March 01, 2014

      I think these are my new favorite chocolate chip cookies to make. They are best eaten slightly warmed or dunked in a glass of milk.

    • Kfaber on August 18, 2014

      Very good chocolate chip cookie recipe. Best when eaten right away though as they get hard after a day or two

    • meggan on January 25, 2015

      These are great but I would reduce the sugar next time. They have an appealing cracked and glossy surface and hold their shape well.

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Reviews about Recipes in this Book

  • Red quinoa with pistachios

    • Bitten Word

      This...is excellent, a truly knock-out side dish. It's flavorful, thanks to the shallots, stock and herbs, and the pistachios are a nice bit of crunch. If this is diet food, sign us up.

      Full review

  • Tofu scramble

    • Bitten Word

      As a whole, this just fell a little flat for us. The taste was okay, the texture wasn't great. (We did not serve it with the black beans and tortillas. We're sure that would have made it better...

      Full review
  • Published Jan 01 2013
  • Format Magazine
  • Page Count 104
  • Language English
  • Countries United States

Publishers Text

Bon Appetit is French for "enjoy your meal," and that is exactly what the premise of the magazine is. This publication is one of America's most popular cooking magazines, exploring delicious cuisine from all over the world in every issue. Bon Appetit describes itself as a "food and entertainment magazine," as it also offers editorial content on fine wine, travel, and restaurant ratings. Every recipe in the magazine is accompanied by a beautiful photograph and page layout, which adds an extremely appealing visual aesthetic to the publication.

Bon Appetit offers food ideas that span from simple, 30-minute meals to dishes that require more advanced culinary abilities. The magazine also includes regular columns and articles, such as "cooking life," "family style," "menus," and "health wise."