Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara FairchildTHE dessert book from THE best food magazine.
??For more than 50 years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetits extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.A
??Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.
Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.
??This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life. --Elizabeth Falkner, chef and owner of Citizen Cake and Orson
??At last, a collection of Bon Appetits most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. Youll reach for this book each time sweets are on your menu, but youll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos.
??Its truly a one-stop book for all of us who love baking. --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table
??Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, its also a mini-education. Oh, in case you arent sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans. --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table
Carla Makes Blueberry-Ginger Pie - From the Test Kitchen - Bon Appetit
Your Grandma's Apple Pie Recipe Is Good. This One Is Better
Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together dough will look very clumpy, dry, with loose bits. Transfer large clumps of dough to work surface, drizzle 1 Tbsp. Place on top of dough on work surface. Using a bench scraper or knife, divide dough into 4 pieces.
Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water;.
you ve got the right one baby
A little cider vinegar in the filling keeps this apple pie from being too sweet.
Apple Pie From Scratch
There's nothing quite like the smell of an apple pie baking in the oven—sweet fruit, warm spices, buttery crust. But even better than smelling it? Eating it. We have 15 awesome recipes that you've got to try this season, from crumbly contemporary pies to the classic double-crust. With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie. This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.
Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. Keep refrigerated.
You know what's always a good idea? Apple pie. It's the right answer to every question, including "What should I bring to my sister-in-law's baby shower? Once you master this recipe, the pie's the limit. And a great crust starts with great dough. Now, there are plenty of ways to mix together a pie dough, from a food processor to a pastry cutter.