The Flavors of Bon Appetit, Volume 6
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Author Description
The best recipes from the 1998 have been brought together in The Flavors of Bon Appetit, Volume 6, the sixth in a series of cookbooks published annually, full of longtime favorite, never-before-collected recipes. Divided into four sections -- Starters, Main Courses, On the Side, and Desserts -- this book has more than 200 recipes organized into 33 menus accompanied by more than 100 color photographs. Helpful sidebars throughout give you tips about how to cook the perfect steak, shop for the right knife, and take the frustration out of making meringues. These elegant yet easy-to-prepare and quick-to-cook dishes are drawn from the mouth-watering features of Bon Appetit. This terrific selection includes such recipes as Asparagus and Leek Risotto with Prosciutto, Grilled Lamb Chops with Red Wine, Garlic, and Honey Glaze, Acorn Squash Stuffed with Wild Rice, Hazelnuts, and Dried Cranberries, and Carrot-Almond Cake with Whipped Cream -- ideal dishes for a great dinner for two, the whole family, or a party of twenty. This book has the important and authoritative voice of a cookbook based on recipes from America's leading food magazine.
Menrva's Summary
THE THESIS
The Flavors of Bon Appetit, Volume 6, compiles the best recipes from 1998, offering a curated collection of both long-time favorites and previously unpublished dishes. This cookbook is structured into four distinct sections: Starters, Main Courses, On the Side, and Desserts, featuring over 200 recipes organized into 33 distinct menus. Each recipe is accompanied by more than 100 color photographs, and helpful sidebars provide cooking tips, shopping advice, and techniques for achieving culinary perfection. The collection emphasizes elegant, easy-to-prepare, and quick-to-cook dishes, reflecting the authoritative voice of America's leading food magazine.
THE SCOPE MAP
- Over 200 recipes drawn from the 1998 features of Bon Appetit magazine.
- Recipes organized into four sections: Starters, Main Courses, On the Side, and Desserts.
- 33 complete menus designed for various occasions, from intimate dinners to parties.
- More than 100 color photographs illustrating the dishes.
- Helpful sidebars offering cooking tips, ingredient selection advice, and preparation techniques.
- Examples of featured recipes include Asparagus and Leek Risotto with Prosciutto, Grilled Lamb Chops with Red Wine, Garlic, and Honey Glaze, Acorn Squash Stuffed with Wild Rice, Hazelnuts, and Dried Cranberries, and Carrot-Almond Cake with Whipped Cream.
THE AUTHORITY PERSPECTIVE
As the sixth volume in an annual series, 'The Flavors of Bon Appetit' draws upon the established reputation and editorial voice of America's leading food magazine. The collection is designed to offer accessible yet elegant recipes, suitable for a range of dining situations from small gatherings to larger parties. The inclusion of practical tips and detailed organization suggests a focus on user-friendliness for home cooks seeking to replicate professional-quality dishes. The emphasis on both familiar favorites and new material indicates an effort to cater to both loyal readers and new enthusiasts of Bon Appetit's culinary style.
Page Count:
224
Publication Date:
1999-09-07
Publisher:
Knopf Doubleday Publishing Group
ISBN-10:
037540628X
ISBN-13:
9780375406287
Non-Fiction
Recipes
Cookbooks
American Cuisine
Community Tags
Other Editions(2)
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