![]() They were culled from the staff's favorite recipes from the past 50 years of the magazine - the majority of Bon Appetit's test kitchen staff, Fairchild says, has been at the magazine 20 years or more. The book offers 1,200 recipes, some that are not standard fair for Bon Appetit, such as Coconut Tofu and Baked Grits with Parmesan and Black Pepper. As part of it, various chefs are featured with dishes that update the ideas of each decade from the 1950s to the present. ![]() The magazine's anniversary issue this month, a 244-page tome, takes a look back at that half-century. ![]() About what America likes to eat and how that's changed in the past 50 years. She's especially excited about the publication of "The Bon Appetit Cookbook," the magazine's first, and the first book that Fairchild, who has been at the publication for 28 years, has ever authored. Bon Appetit is 50 years old, and Barbara Fairchild, the magazine's editor in chief, is celebrating. ![]()
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