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

4.7 out of 5 stars 67 customer reviews

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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."
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Product Details

  • Hardcover: 704 pages
  • Publisher: Andrews McMeel Publishing; First Edition edition (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 (67 customer reviews)
  • Amazon Best Sellers Rank: #324,322 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

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.
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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.
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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!!!
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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.
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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...
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