Industrial-Sized Deals TextBTS15 Shop Women's Handbags Learn more nav_sap_plcc_6M_fly_beacon Andra Day $5 Off Fire TV Stick Grocery Shop Popular Services pivdl pivdl pivdl  Amazon Echo Starting at $99 Kindle Voyage Nintendo Digital Games Big Savings in the Amazon Fall Sportsman Event STEM Toys & Games
Bon Appétit Desserts and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $40.00
  • Save: $13.34 (33%)
FREE Shipping on orders over $35.
Only 19 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Bon Appetit Desserts: The... has been added to your Cart
Used: Very Good | Details
Sold by msforeyes
Condition: Used: Very Good
Comment: The cover shows a little shelf wear around the edges, the binding is tight, like-new and the pages are unmarked
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 10 images

Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful Hardcover – November 2, 2010

63 customer reviews

See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$26.66
$8.75 $2.48

Best Books of the Year So Far
Best Books of the Year So Far
Looking for something great to read? Browse our editors' picks for 2015's Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
$26.66 FREE Shipping on orders over $35. Only 19 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful + The Bon Appetit Cookbook + The Bon Appetit Cookbook: Fast Easy Fresh
Price for all three: $76.59

Buy the selected items together

Editorial Reviews

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 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."

Online:


www.bonappetit.com

twitter.com/bonappetitmag

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 704 pages
  • Publisher: Andrews McMeel Publishing (November 2, 2010)
  • Language: English
  • ISBN-10: 0740793527
  • ISBN-13: 978-0740793523
  • Product Dimensions: 8.8 x 2.1 x 10.3 inches
  • Shipping Weight: 6.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #106,727 in Books (See Top 100 in Books)

Related Media


More 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, and has been recognized by the James Beard Foundation's 'Who's Who of Food and Beverage in America.' She is also the author of the bestselling Bon Appetit Cookbook.

Customer Reviews

Most Helpful Customer Reviews

19 of 22 people found the following review helpful By Stuart L. Claggett on December 8, 2010
Format: Hardcover Verified Purchase
We have always enjoyed the dessert recipes in Bon Appetit magazine so a purchase and review of the cookbook was not a question of if, but when. The Desserts cookbook is big, with quality printing and good color photos. The layout is easy to follow and we thought the use of whisks instead of stars to indicate the complexity of the recipe was creative.

The books begins with pantry and equipment suggestions and then techniques which might be helpful to many. The techniques sections uses illustrations where I believe pictures would have been better. For example, showing dough textures on page 37 is meaningless to the reader. We would suggest that the editor change this in the next version. From here we move to the recipes that starts with cakes.

There does not seem to be any order to how the recipes are organized in each section. There are subsections (example 5 in cakes), but if this was targeted for a large audience then perhaps sections should have started with the one whisk recipes and then moved to the four whisk recipes in each section. The pictures are well done but limited in scope. We have all seen magazines begin to have a light table grid of recipe pictures that could have played well here. At the beginning of each section they could have a 9 photo grid of each recipe and then cut back on the full page pictures. I enjoy pictures and cookbooks can always be lacking in too few of them. Pictures make me want to make the recipe.

The tips and layout of the recipes are good. The recipes selections would keep one entertained in desserts for quite a while with many visits to the treadmill. Our first recipe was a Cranberry Lime tart that did not disappoint. The holiday season will bring some other trials.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By xoxogirl44 on April 30, 2013
Format: Hardcover
this is like the bible of all desserts. pretty much if you've eaten it, it's probably in this book somewhere. I do have mixed feelings about this book, though. I agree with someone else who's said that there aren't enough pictures. There is maybe 1 photo for every 10, 15 recipes or so. It's like, how would I know what it's supposed to look like?? The book is pretty big & heavy already, but the photos don't need to be so big. My favorite cookbooks are usually ones that have step by step photos. Another set back for me is that the portions are quite big. Most of them feed 12-18!! I'm just baking for me and 1 other person! 1 thing I wish they did include in there were how to make french macarons.

Overall this is a good dessert book, especially if you love to bake & you have a sweet tooth. they do have many variations (they have 5 different versions of creme brulee!!) If you are a dessert lover, then this book is a must have.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 10 people found the following review helpful By t.fred on February 28, 2011
Format: Hardcover Verified Purchase
I've been a high-end, professional Pastry Chef in both San Francisco and NYC for many years ... love this book. Use it constantly for reference and new ideas!!!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 8 people found the following review helpful By Books and Chocolate TOP 1000 REVIEWER on February 8, 2011
Format: Hardcover
How fun to have a very large (689 pages) and beautiful cookbook devoted entirely to desserts by one of the premier food magazines, Bon Appetit. There are over 600 recipes in this book, most reprinted from the magazine archives but also some new ones. The photos are gorgeous and inspire me to want to head to the kitchen to create something wonderful.

This is one of those cookbooks that anyone can use no matter what level of cooking experience because the recipes are well-written with plenty of explanation and diagrams. Also included are chapters on what kinds of foods to keep on hand in the pantry, equipment basics, and techniques explained.

Every kind of dessert is covered: cakes and cupcakes; pies, tarts, and pastries; custards and puddings, fruit desserts, frozen desserts, cookies, bars and brownies, candy, and even a chapter devoted to cheesecake. I like that most of the recipes use regular ingredients that are easily found in any grocery store. The traditional recipes for things like classic chocolate chip cookies, apple pie, and chocolate cake can be found alongside unique offerings such as Mai Tai Sorbet, Cherry Creme Brulee, Hazelnut Macaroon and Strawberry Tart, Hazelnut Praline Cheesecake, and Lemon Raspberry Cupcakes.

Whether needing a dessert for a casual pot-luck dinner or something elegant for a bridal shower or a tea, I can find it all in this one book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Nik on October 1, 2011
Format: Hardcover
This is a big book. I mean big. If you love to bake and are not a professional baker who creates their own recipes, then this book will serve your kitchen, and family, right. While some of the recipes here are basic, there are creations and pairings here that will jazz up you baking life. There are cakes and cheeseckes made with spices like cardamom, allspice; and an abundance of other recipes where the ingredient lists are not hard to come by, but play with the imagination. Pineapple with spices?

A must for those who love fresh baked goods, not those wooden creations that have been shelved for the long run, and for those not afraid to try an eclectic array of flavors. Enjoy! :)

Update 1/21/12
I've recently tried the Red Velvet cake in here, on my quest for the perfect RV recipe - sad to say, I was disappointed. I like my rv cakes to have a hint of red amd a burst of chocolate flavor. The red was a mistake on my part, I used gel instead of liquid(only half the amount - was still to much). The chocolate was theirs - 2 tbs of Cocoa? unsweetened? Most recipes call for dutch process and for a quarter cup (4 tbs). And in place of oil they used butter, rm temp. which left the cake moist anyway so no big deal. I still like this book for it pairings, but there should be no failures. I'll continue to try...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
This item: Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
Price: $26.66
Ships from and sold by Amazon.com

What Other Items Do Customers Buy After Viewing This Item?

Want to discover more products? Check out these pages to see more: greek desserts, penzeys spices, sealable containers, cookbooks kansas authors, moscato d'asti wine, bon appetite