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Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this book

  • robm on December 14, 2010

    Wow! Nearly 600 recipes and EVERYTHING looks luscious! A wide selection with cakes, pies, cupcakes, cobblers, ice creams, you name it! A real must-have, with good workable recipes!

Notes about Recipes in this book

  • Cinnamon-sugar plum cake

    • LaPomme on July 14, 2011

      Page 79. I liked it better the next day, when the fruit juices had more time to permeate the cake.

  • Black pearl layer cake

    • hillsboroks on May 19, 2014

      I made this for a Christmas Eve family dinner several years ago. It may sound strange to put wasabi in a chocolate cake but this cake was amazing! The cake was moist with a deep rich complex flavor and the presentation was beautiful with the black sesame seeds on the white whipped frosting. I would love to make it again.

  • Lemon and pistachio praline meringue torte

    • rmorse on June 02, 2015

      This is way too sweet

  • Lemon cheesecake with gingersnap crust

    • imaluckyducky on December 30, 2016

      Enthusiastic 5 stars! Made this for a Christmas party of 20. It was a hit! The base recipe produces a delightfully light and fluffy cheesecake, and isn't overly sweet. Quadrupled the lemon juice without ill effect. Smoothed lemon curd on top for an extra hit.

  • Glazed plum cheesecake

    • Astrid5555 on September 02, 2012

      Lovely velvety texture of the cake, plums added a nice fall flavor.

  • Mixed nut tart

    • Jane on February 09, 2014

      A great dessert and pretty easy. A nice crust, easy to work with. Just be careful there are no small holes or cracks before it goes in the oven - you don't want the caramel sauce seeping out in the second stage. One annoying quirk in the recipe is it tells you to retain the pastry trimmings then never mentions them again (though they did come in handy for sealing my cracks half way through baking!). The side dish of oranges and dried cranberries steeped in Amaretto was a nice refreshing contrast to the rich, nutty tart.

  • Classic peach cobbler

    • LaPomme on June 13, 2011

      Easy recipe that comes together quickly. I (approximately) halved the recipe and used a 9 x 9 dish.

  • Lemon-ginger frozen yogurt

    • PatriciaScarpin on April 04, 2011

      Easy to make and absolutely delicious! Very refreshing and the texture is great, too. A keeper!

  • White chocolate and peppermint cookie brittle

    • Melanie on May 29, 2014

      Used candy canes. Looks pretty cool once broken into shards. Flavour was good but not sure if I would make again in a hurry.

  • Chocolate-dipped coconut macaroons

    • imaluckyducky on December 30, 2016

      5 enthusiastic stars. I made these as part of a homemade Christmas gift basket. Very easy to assemble, sticky when getting onto the baking sheet, and they bake to a perfect texture. The toasted coconut adds a lovely layer of coconut flavor. Vanilla extract works in a pinch instead of a vanilla bean. Makes 36.

  • Raspberry brownies

    • nadiam1000 on July 05, 2018

      These were ok but not fudgy or dark enough chocolate flavor for my ideal brownie. I did add some freeze dried raspberries - 1/3 cup - to the batter and that might have affected the texture but I think it is just the nature of this recipe. Creamed, not melted butter and 1/2 cup cocoa made it more like a dense chocolate cake. Instead of the glaze, I added a layer of ganache flavored with some raspberry brandy. not sure I will make again.

  • Chocolate-orange truffles with almonds

    • PatriciaScarpin on June 22, 2011

      http://technicolorkitcheninenglish.blogspot.com/2011/06/chocolate-orange-truffles-with-almonds.html

  • Layered peppermint crunch bark

    • Melanie on May 29, 2014

      I used Lindt chocolate and candy canes. Use smaller tray than suggested otherwise these will be too thin. Store in fridge until required to keep them cold.

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Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    It’s a comfort to have these recipes neatly bound, especially for me, since I clip recipes like mad and then can’t ever seem to put my hands on them when I need them.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0740793527
  • ISBN 13 9780740793523
  • Published Nov 01 2010
  • Format Hardcover
  • Page Count 680
  • Language English
  • Countries United States
  • Publisher Andrews McMeel

Publishers Text

For more than 50 years, Bon Appétit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appétit showcases meticulously tested recipes that turn out perfectly—every time. Now, culled from Bon Appétit's extensive archives and including never-before-published recipes, Bon Appétit Desserts promises to be the comprehensive guide to all things sweet and wonderful.

Authored by Bon Appétit editor-in-chief Barbara Fairchild, Bon Appétit Desserts features more than 600 recipes—from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, soufflés, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.

Bon Appétit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.



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