I Love Desserts: Bon Appétit Desserts—The Cookbook For All Things Sweet and Wonderful

the appetizer:

Bon Appétit Desserts: The Cookbook For All Things Sweet and Wonderful by Barbara Fairchild, includes recipes like Honey-Roasted Peach Croustade with Almonds and Honey-Sweetened Greek Yogurt; Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream; and Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust.

Bon Appétit Desserts
The Cookbook For All Things Sweet and Wonderful

by Barbara Fairchild

Click to Buy Bon Appétit Desserts

Be it playful, artistic, decadent or simply downhome, one thing is certain: Dessert is still a favorite indulgence. Now you can enjoy a fresh new take on everything sweet and wonderful with Bon Appétit Desserts. The 680-page book culls from Bon Appétit's archives to present over 600 dessert recipes—many never before published. The result is the ultimate guide for newbies and experienced cooks alike, delivered in the trademark accessible Bon Appétit style and featuring more than 50 beautiful full-color photographs by renowned food photographer Con Poulos.

"It has been said that the soul of a baker is different from the soul of a cook—and their processes are distinctive, too," notes Barbara Fairchild, the magazine's editor-in

For more than 50 years, Bon Appétit has been the destination for dessert lovers. So it's no surprise that the Bon Appétit Desserts cookbook is the go-to source for passionate dessert lovers. They will find cakes, cheesecakes, pies, tarts, candies, puddings, soufflés, shortcakes, fruit desserts, ice cream cookies, desserts and much, much more. Each recipe has been meticulously tested and tasted by the experts in the Bon Appétit test kitchen, to guarantee perfection every time.

The more than 600 recipes are easy to follow, with step-by-step illustrations and terrific tips straight from the Bon Appétit test kitchens. Sidebars draw readers in with shortcuts, valuable ingredient and equipment info, and options for adapting recipes to suit personal taste. Each recipe in Bon Appétit Desserts is also tagged with a "whisk rating"—from one to four—to show at a glance the level of difficulty. Chapters on stocking the pantry, recommended equipment and essential techniques offer great advice for the novice as well as for the expert looking to stay on top of the game.

The Bon Appétit Desserts cookbook at a glance:

680 pages; over 600 recipes; more than 50 full-color photographs
Dozens of step-by-step illustrations
Expert tips from the Bon Appétit test kitchen
Ingredient and equipment information
Options for adapting the recipes, including ingredient substitutions and suggestions for scaling serving sizes up or down; plenty of do-ahead tips throughout
Sample recipes: Black Bottom Devil's Food Cake; Honeydew Bellini Granita with Minted Raspberries; Triple-Cherry Streusel Bars; White Chocolate Cupcakes with Candied Kumquats; Banana Layer Cake with Caramel Cream and Sea-Salt Roasted Pecans; Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes

About the Author

Barbara Fairchild is editor-in-chief of Bon Appétit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost 15 years as the executive editor before being promoted to editor-in-chief in 2000. She is a frequent guest on radio and television programs discussing food, restaurants, travel, and popular culture. She has been recognized by the James Beard Foundation's "Who's Who in Food & Beverage in America."