Includes a subscription (or renewal) toBon Appetit MagazineFor more than 50 years,Bon Appetitmagazine 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 Appetitshowcases meticulously tested recipes that turn out perfectly--every time. Now, culled fromBon Appetit's extensive archives and including never-before-published recipes,Bon Appetit Dessertspromises to be the comprehensive guide to all things sweet and wonderful.Authored byBon Appetiteditor-in-chief Barbara Fairchild,Bon Appetit Dessertsfeatures 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 Dessertsis 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 Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll 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.It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author ofBaking: From My Home to Yours and Around My French Table"Bon Appetit Dessertsis 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 Dessertsis not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author ofA Homemade Life: Stories and Recipes from My Kitchen Table

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."

Online:

www.bonappetit.com

twitter.com/bonappetitmag