The newest edition in the annual series from America’s most popular culinary magazine shines a spotlight on the latest trends in cooking and eating—with more than 200 recipes, menu suggestions, and more.
The editors of Bon Appétit take readers to the forefront of the culinary world in this beautifully illustrated collection of the most interesting and tastiest ideas to emerge in the last year. Designed for cooks at all levels, The Flavors of Bon Appétit 2002 offers easy-to-follow recipes, cooking tips and lore, and expert advice on putting together meals that highlight contemporary cuisine at its best. From sophisticated party dishes to up-to-date versions of family favorites, to unusual treats from around the world, there’s something here for every occasion. Among the many palate-pleasers are such starters as Chicken Kumquat Spring Rolls with Hoisin-Chili Sauce and Blue Cheese and Caramelized Shallot Dip; main courses like Slow-Baked Spare Ribs with Mango-Chutney Marinade; surprising side dishes like Potato, Celery Root, and Fontina Gratin; and such completely satisfying desserts as Caramelized Nectarines and Ginger Shortcakes with Sour Cream. For the fans of Bon Appétit magazine and the previous books in this series and any cook looking for winning newcomers in the cooking repertoire, this handsome volume is essential.
The editors of Bon Appétit take readers to the forefront of the culinary world in this beautifully illustrated collection of the most interesting and tastiest ideas to emerge in the last year. Designed for cooks at all levels, The Flavors of Bon Appétit 2002 offers easy-to-follow recipes, cooking tips and lore, and expert advice on putting together meals that highlight contemporary cuisine at its best. From sophisticated party dishes to up-to-date versions of family favorites, to unusual treats from around the world, there’s something here for every occasion. Among the many palate-pleasers are such starters as Chicken Kumquat Spring Rolls with Hoisin-Chili Sauce and Blue Cheese and Caramelized Shallot Dip; main courses like Slow-Baked Spare Ribs with Mango-Chutney Marinade; surprising side dishes like Potato, Celery Root, and Fontina Gratin; and such completely satisfying desserts as Caramelized Nectarines and Ginger Shortcakes with Sour Cream. For the fans of Bon Appétit magazine and the previous books in this series and any cook looking for winning newcomers in the cooking repertoire, this handsome volume is essential.
