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The Bon Appetit Cookbook: Fast Easy Fresh Hardcover – October 6, 2008

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Product Details

  • Hardcover: 800 pages
  • Publisher: Houghton Mifflin Harcourt (October 6, 2008)
  • Language: English
  • ISBN-10: 0470226307
  • ISBN-13: 978-0470226308
  • Product Dimensions: 8.3 x 2.2 x 9.6 inches
  • Shipping Weight: 4.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (117 customer reviews)
  • Amazon Best Sellers Rank: #138,836 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Full of fresh, delicious recipes that are fast enough for a weeknight, special enough for a weekend, Bon Appétit makes it easy to find just the right recipe and pull it together in no time at all.

Forget about lukewarm takeout, and don't even think of reaching for tired leftovers—with The Bon Appétit Fast Easy Fresh Cookbook, you'll have more than 1,100 quick and easy recipes at your fingertips, all using fresh, readily available ingredients in inventive new ways. This is the perfect book for everyone who wants to create healthful, delicious, and exciting food every night of the week.

Supermarkets and local farmers' markets are filled with diverse ingredients that add flavor, texture, and interest to your cooking. Use that qualilty as inspiration, and let this book be your guide as you use those ingredients to get dinner on the table in a flash. From Cilantro-Lime Crab Salad in Avocado Halves, Roasted-Garlic Beef Stew, and Linguine with Winter Pesto to Shrimp with Ginger-Herb Butter, Grilled Steak with Fresh Garden Herbs, and Peach Pie with Berry Jam, you'll find a wide range of flavorful dishes inside that take a fun, modern spin.

For more than half a century, Bon Appétit has been the go-to source for straight-forward, sophisticated recipes, each with a contemporary twist. Now more than ever we also want to be conscientious about choosing responsibly sourced ingredients and healthy foods. The experts at Bon Appétit show how, in the most comprehensive collection—ever—of the magazine's best, most delicious, fast and easy recipes. As a cookbook, Fast Easy Fresh is unparalleled—every recipe is simple to use and has been tested with care by the Bon Appétit Test Kitchen.  It will become your indispensable source for all the tips, hints, and tricks you need to keep you on top of your game.

Eating local, eating better, eating fresh—it all starts here, in The Bon Appétit Fast Easy Fresh Cookbook.

Amazon Exclusive: Tip's from Author Barbara Fairchild

A World of Burgers

Cookies 101

Do-It-Yourself Crostini Platter

Exclusive Recipe Excerpts from The Bon Appétit Cookbook

Wisconsin Mac and Cheese

Spicy Oven-Fried Chicken

Black Bottom Peanut Butter Mousse Pie

From Publishers Weekly

Starred Review. Culled from Bon Appetit magazine's Fast, Fresh, Easy column, this recipe compendium is one of the largest available for those who love to cook and eat well but lack time on weeknights to make dishes that require hours to prepare. Although Fairchild forgoes estimates of how long each dish may take to make, and a number of entries may not qualify as fast for some cooks, especially beginners, the recipes are generally simple, if not foolproof, and cover a vast territory of cuisines. Ingredient lists are short, seldom running over 10 items and rely on the use of the freshest, finest foods available; a helpful shopping guide at the beginning is a welcome aid to those not yet versed in the ingredients' seasonality or optimal appearance. Similarly, a wealth of boxed hints and tips offer an extra level of help to get people cooking confidently. Even if the fast and easy labels don't always apply, anyone looking for a reliable source of relatively uncomplicated, tasty dishes will be thrilled to find this. Color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Customer Reviews

The recipes are so easy to follow.
I've tried many of the recipes and have loved every single one of them.
Jana Silva
The Bon Appetit Cookbook is a great addition to any cook's library!
Mary Seale

Most Helpful Customer Reviews

62 of 63 people found the following review helpful By Michael Friedberg on September 8, 2006
Format: Hardcover
First the superficial: I got my copy in the mail a couple of weeks ago and was immediately taken by how striking the book is. The luminescent orange popping out of the cardboard box really was like a sun coming from behind the clouds. It brightened my day. And now the substance: Over the past ten days or so, it has filled my family and friends' stomachs. I've always loved the magazine, so I knew the type of recipes I would be getting--easy to follow, interesting, varied, and, most importantly, delicious. The breadth of the book is staggering. This weekend I was at a farmer's market and saw some beautiful cherry tomatoes (orange, yum, and red). I didn't hesitate to buy them because I knew that there would be a delicious recipe using them in the book. Of course I was right. There were four different recipes calling specifically for cherry tomatoes. The recipe I ended up making was Spicy Roast Chicken with Tomatoes and Marjoram (though I replaced the marjoram with thyme...still was amazing). It was so easy to make and so good. It will certainly be a new summer staple for me. I could have just as easily picked up any other ingredient at the market and found similarly interesting recipes. I've made 6 or so recipes from the book so far and haven't been disappointed yet. Some of the things have been idiot-proof, like the BLT & G(uacamole), and some more involved, like the the Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce (which was perfect for an end-of-summer bbq). With both recipes, the ingredients and instruction were precise and the flavors flawless.

Look, I've always loved the magazine, so I'm not exactly unbiased, but to have all of the amazing recipes in one place (don't even compare this to the annuals...
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Format: Hardcover
The categories are vast, the suggestions enormous --- pizza for days, soups for years, salads for decades, burgers and dips for eons. Most have fewer than a dozen ingredients, and although the recipes have an international flair, few call for trips to specialty markets. Preparation times aren't offered, but nothing I saw looked as if it would take more than half an hour of preparation.

There are smart suggestions along the way. Grate garlic or ginger into your vinaigrette dressing; for a new sensation, warm your salsa in the microwave. And, happily, the editors have not been locked in test kitchens with no input from the world; among their many smart suggestions is to avoid buying out-of-season produce. It may taste fine, but it's traveled so far that its carbon footprint should make you gag.

I was particularly impressed by the All-American recipes --- there's a lot of comfort food here to help you through the slog of weeknight dinners. For example: a recipe for iceberg lettuce wedges, topped with warm bacon and blue cheese. And chili that cries out for a mug of beer.
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134 of 145 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on September 9, 2006
Format: Hardcover
`The Bon Appetit Cookbook', with `Bon Appetit' editor in chief, Barbara Fairchild credited as author, is about as predictable as night following day, given the publishing of the `The Gourmet Cookbook' about two years ago, edited by a star of culinary journalism, Ruth Reichl. Not only do the two magazines have almost identical readerships, they are both owned by Conde Nast. They even share a common web site for access to their recipes online. So, we are waiting to hear which of these two great tomes is better.

For starters, both reflect the style of the respective magazines. `Gourmet' aims for more high-end recipes, meaning there is more use of basic rather than prepared ingredients. `Bon Appetit' claims to aim for easier recipes, of course `easier' is a highly relative term. They do NOT mean they are the model for Rachael Ray's '30 Minute Meal' mantra. Rather, they cover the widest range of recipes, but tend to go for the easier recipe with a few `prepared' ingredients.

A comparison of the recipes for New England Clam chowder in the two books is a perfect example. While `Gourmet' calls for live clams and includes in the recipe the steps required to steam the clams, retrieve the clam juice, and shell the clams. In `Bon Appetit's otherwise very similar recipe, we use bottled clam juice and canned clams. On the other side of the coin, where the pork of choice in the traditional recipe is salt pork (See Jasper White, '50 Chowders'), both recipes call for the much more common everyday bacon.

A second example on this same theme is a comparison of the two recipes for Gazpacho. While `Bon Appetit' asks us to use canned tomato juice, canned salsa, and prepared croutons, `Gourmet' starts with fresh tomatoes and a loaf of country bread.
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34 of 35 people found the following review helpful By Tara on December 17, 2008
Format: Hardcover
This is a really great book for anyone who wants a good tasting, not-prepackaged, relatively healthy meal - FAST. I've made quite a few of these dishes and they are really wonderful. Even my children (6 and 8) enjoy them and can help prepare the meals. Nearly every recipe can be made in less than 30-45 minutes. Those that take longer do so only because they need to be baked. The book reads to me like how I imagine actual chefs cook for themselves at home. Quick, fresh, tasty food in innovative combinations. The ingredients aren't obscure and often utilize time-saving ingredients like store roasted chicken and boneless/skinless chicken strips. I really enjoy and use this book and would highly recommend it to anyone.
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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.

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