Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bon Appetit Desserts (182 page)
Waldorf A’Story, Story, Wyoming
Charlotte Walker
Ila Walrath
Sara Corpening Whiteford
Anne Willan, La Varenne at The Greenbrier, White Sulphur Springs, West Virginia
Pat Willard
Kristen Williams
Dede Wilson
Molly Wizenberg
Alan Wong
Woodstock Inn, North Woodstock, New Hampshire
Diane Rossen Worthington
Clifford A. Wright
Sherry Yard
Amy Albert
Zoë Alexander
Lena Cederham Birnbaum
Frederika Brookfield
Susan Champlin
Nina Elder
Bailey Franklin
Gaylen Ducker Grody
Kirsten Hageleit
Camille Hahn
Julie Jamerson
Jeanne Thiel Kelley
Kristine Kidd
Katy Laundrie
Katie Levine
Marcia Hartmann Lewis
Mike Lorrig
Marcy MacDonald
Janet Taylor McCracken
Selma Brown Morrow
David Nemetz
Rachel Ng
Rochelle Palermo
Amy C. Quick
Christine Schuchart
Shayna Sobol
Amy Steinberg
Annie Taylor
Sarah Tenaglia
Victoria von Biel
Hugh Andrews
Tammie Barker
Jennifer Barry
Leslie Barry
Jennifer Baum
John Carroll
Valerie Cimino
Carol Coe
Jean Conlon
Erika Kuster
Kristen Hall
Chris Langley
Jean Lucas
Lynne McAdoo
John McMeel
Kirsty Melville
Arthur Mount
Con Poulos
Deri Reed
Chris Schillig
David Shaw
Layla Smith
Susie Theodorou
Eliza Whipple
Amy Worley
Barbara Fairchild
is editor-in-chief of
Bon Appétit
magazine. She joined the magazine’s staff in 1978 as an editorial assistant, and spent almost fifteen years as the executive editor before being promoted to editor-in-chief in 2000. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture. She has been recognized by the James Beard Foundation’s “Who’s Who in Food and Beverage in America.” She is also the author of the best-selling
Bon Appétit Cookbook
and
Bon Appétit Fast Easy Fresh Cookbook.
Con Poulos
is an award-winning photographer and a frequent
Bon Appétit
contributor. His work also appears in
Donna Hay, Australian Gourmet Traveler, Marie Claire
, and
Martha Stewart Living
magazines.
“Bon Appétit 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 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 of
A Homemade Life: Stories and Recipes from My Kitchen Table
“Bon Appétit
unlocks the secrets of perfect cookies, creamy custards, and showstopping cakes. The whole chapter on over-the-top cheesecakes will have bakers racing for their aprons!”
—David Lebovitz, author of
Ready for Dessert
and
The Perfect Scoop
“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 Appétit’s
most treasured desserts, thoroughly tested, beautifully illustrated, and, of course, wonderfully delicious. And with its great chapters on ingredients, equipment, and techniques, and the many easy-to-grasp how-tos, it’s 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
