Bon Appétit Magazine, June 2014

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  • Barley, fennel, and beet salad

    • Nancith on March 29, 2016

      A great salad: light but filling at the same time. All the members of my book club thought it was delicious. No fennel at the grocery, so celery was substituted. I roasted the beets first instead of slicing them raw. Also served on a bed of spring greens sprinkled with a little feta. The salad plus some artisan bread made a wonderful lunch.

  • Brown rice porridge with hazelnuts and jam

    • damazinah on April 09, 2017

      Good, although a bit of a pain to make. Next time, I'll try fixing it in a slow cooker overnight.

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  • Published Jun 01 2014
  • Format Magazine
  • Page Count 114
  • 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."