Bon Appetit magazine has been seducing readers with to-die-for desserts for more than fifty years. From quick home-style cookies such as double lemon bars to unforgettable special occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit makes it a point in every issue to showcase desserts that make a delicious impression, no matter what the occasion.
Culled from Bon Appetit magazine's extensive archives and including some never-before-published recipes, the Bon Appetit Desserts cookbook is a comprehensive guide to all things sweet and wonderful, designed to inspire both experienced home cooks and those just starting out in the kitchen. This collection of more than 600 recipes features every kind of dessert: cakes (from layer cakes to coffee cakes, cheesecakes to cupcakes), pies, tarts, candies, puddings, souffles, shortcakes, fruit desserts, ice cream, cookies, holiday desserts, and much, much more.
In trademark Bon Appetit style, the book is rich with resources designed to make the dessert prep process as easy and as accessible as possible, including more than fifty inspiring full-colour photographs, dozens of step-by-step illustrations and tips straight from the Bon Appetit test kitchen. Sidebars in each chapter offer shortcuts, invaluable ingredient and equipment information, and options for adapting the recipes, including ingredient substitutions, suggestions on other uses for recipe components, and of course, plenty of do-ahead tips. Each recipe is also given a "whisk rating" from one to four to indicate the level of difficulty.
So what is it exactly that makes Bon Appetit Desserts so special? Their proven combination of delicious new twists on classic recipes, each presented in a clear, easy-to-read format, means that Bon Appetit desserts have an appeal that feels both fresh and timeless. And Bon Appetit is a brand that has been trusted and respected for more than half a century. The delicious recipes in Bon Appetit Desserts have been meticulously tested by the magazine's test kitchen so that each one turns out perfectly - every time.
About the Author
Barbara Fairchild is editor-in-chief of Bon Appetit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost fifteen years as the executive editor before being promoted to editor-in-chief in 2000. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture. She has been recognised by the James Beard Foundation's "Who's Who in Food and Beverage in America." She is also the author of the bestselling Bon Appetit Cookbook and Bon Appetit Fast Easy Fresh Cookbook.
About the Photographer
Con Poulos is an award-winning photographer and a frequent Bon Appetit contributor, His work also appears in Donna Hay, Australian Gourmet Traveller, Marie Claire, and Martha Stewart Living magazines.