Bon Appetit (1-year auto-renewal)
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Editorial Reviews
Who Reads Bon Appetit?
Bon Appetit readers are passionate, hands-on cooks who love being in the kitchen, entertaining, traveling, and dining out. They are interested in what's new in the food world, as well as up-to-date information on wine, beer, and spirits. Bon Appetit appeals to a wide variety of readers: Experienced cooks will find plenty of articles that improve their skills, while those new to the kitchen will learn the basics and more with the friendly and accessible format. When readers are crunched for time, they turn to Bon Appetit for creative, fresh, and modern dishes that can be made in just a few minutes.
What You Can Expect in Each Issue:
- Fast, Easy, Fresh: Quick weeknight recipes that feature seasonal ingredients and interesting twists on favorite dishes.
- Family Style: A fast, fun dinner that everyone in the family will enjoy, plus ideas for what to do with the leftovers.
- At the Market: What's in season now and how to make the most of it.
- Cooking Life: One woman's adventures in the kitchen, with recipes.
- Health Wise: How to eat healthfully and well.
- Wine & Spirits: What to drink now.
- Prep School: Tips and tools from the Bon Appetit test kitchen to help you cook with confidence.
- Features: In-depth articles on a wide variety of topics. Recent issues have covered a dinner party in the garden; how to make your own corned beef; 30-minute desserts; An eco-vacation on an Italian farm; cooking from the farmers market; inexpensive kitchen makeovers; and more.
Contributors:
Bon Appetit attracts some of the best food writers and recipe developers around, including Molly Wizenburg of the blog "Orangette," and cookbook writers Jeanne Thiel Kelly, Melissa Clark, Sara Foster, Bruce Aidells, Molly Stevens, and Rozanne Gold.
Magazine Layout:
Bon Appetit's layout is clean, modern, and full of lush color photography. Most recipes are photographed so that readers get an idea of the presentation of the dish. Some stories feature step-by-step illustrations explaining technique.
Comparisons to Other Magazines:
In the world of food magazines, Bon Appetit stands out for its accessible approach to fine cooking. Bon Appetit takes an inclusive approach to stories, inviting readers in whatever their skill level and promising a delicious outcome every time.
Awards:
The editors of Bon Appetit have won many awards, including several James Beard awards for food journalism, an American Society of Magazine Editors award for best special issue, and numerous travel awards. Bon Appetit articles have appeared in The Best American Food Writing and The Best American Travel Writing.
Product Description
Bon App?tit is America's #1 food and entertaining magazine. You'll enjoy twelve months of great menus, cozy dinners, great advice and much more! Each issue is filled with delicious time-saving recipes, easy and elegant entertaining ideas, world class restaurant dishes made simple, and topped off by wine reviews and recommendations.
Fabulous, November 10, 2005
By James W. Picht (Louisiana, USA) - )
This review is from: Bon Appetit (1-year) (Magazine)
I've recently been trying to de-clutter my house. As part of that project, I've been going through 20 years of Bon Apetit magazines, culling recipes that I remember fondly and recalling a few food disasters. I've also noticed how the magazine has changed over the years.
Photography is and always has been a strong point for this magazine. I rarely get a new copy without seeing a beautiful picture of something I just have to try making. I've cut out hundreds of dessert recipes - I find pictures of chocolate cakes much more evocative than pictures of steamed vegetables. A large number of the recipes in Bon Apetit come with photos, and I find that helpful in deciding whether I want to try them.
The recipes usually turn out very well. I've made some wonderful desserts, and my wife was stunned (favorably) by some black bean cakes I made for her birthday. The writing is clear and I'm not often left wondering what exactly is meant by the instructions. A few recipes haven't turned out well, and I'm an experienced enough cook to believe that it wasn't my fault, but over 20 years and out of hundreds of recipes, that isn't at all bad. There have been more than a few recipes that simply didn't sound good, but the magazine staff has generally avoided strange food combinations just for the sake of novelty.
My complaint is that the ratio of recipes to other stuff has fallen over the years. Bon Apetit has become more of a lifestyle magazine, and the lifestyle isn't mine. It seems aimed at young and fabulous singles, footloose young couples, and retired couples who don't have young children. After reading some of the party, travel, and buying features I come away with the vague sense that my own kitchen and lifestyle would be found wanting by the editorial staff. I find that very annoying. I sometimes wish that the editors showed more recognition of the fact that not all readers are organized and fabulous and possessed of vast amounts of unused storage space. Some of us are harried, insanely busy, and couldn't find the nutmeg grater if the childrens' lives depended on it. How about occasional restaurant, vacation, and purchasing tips for the unfabulous?
The magazine generally includes several recipes that are easy and fast. My wife and I usually like them a lot; the kids squinch up their faces and act like we're poisoning them. I guess we'll stick to the desserts. I still like this magazine, but I'm afraid I don't like it nearly as much as I used to. We've grown apart, I'm sad to say. I think I've been left behind for people with ovens that can cook wonderful intimate meals for their 50 closest friends and grills that crank out enough BTUs to melt the polar ice caps.
Not the flashiest food magazine, but consistently delivers.,November 23, 2001
By mirope "mirope" -
Amazon Verified Purchase(What's this?)
This review is from: Bon Appetit (1-year) (Magazine)
Of the three primary cooking magazines (Gourmet, Bon Appetit and Food and Wine), Bon Appetit is the one about how people cook on a daily basis. There is some travel and restaurant coverage, but it is not the focus of the magazine like it is in Gourmet. There are articles on wine and contemporary recipes combining exotic ingredients, but not to the same extent you find in Food and Wine. Here, the food is the star, and it lives up to its top billing. For people who cook more often than on special occassions, this is the magazine for you. The photography displays the food to advantage and the recipes are consistently well-written and produce delicious results. While you will find complex and elaborate recipes that are fun to make when you have the time, there are also plenty of recipes and menus that you can incorporate into your daily cooking. Bon Appetit may not be as flashy as its peers, but if you're looking for a magazine to cook with, this is the one.
Great Cooking Magazine, November 6, 2001
By
D "sub" (Metro Detroit, MI USA) - See all my reviews
This review is from: Bon Appetit (1-year) (Magazine)
Bon Appetit is such an underrated magazine for people who like to cook.
I am a longtime subscriber, and I have kept all of the past issues. The magazine is always full of both easy and sophisticated recipes. You will really love the November and December issues, with Thanksgiving and Christmas/Hannukah recipes.
The photography, the recipes, the product descriptions, the cookbook reviews, this magazine has it all.
In comparison to its closest rivals, which I perceive to be Gourmet, Cook's Illustrated, and Cooking Light, Bon Appetit is the clear winner. Gourmet is too high end, with a sparse design style. Cook's Illustrated lack the photography that is essential to a cooking magazine. In my view, Cooking Light is both too niche and too low end.
Bon Appetit sets the perfect tone. Don't let the title scare you away.
