You can always tell a Bon Appetit recipe: It's a sophisticated twist on a beloved classic, and it's easy to make...our goal is to give you the cumulative expertise of Bon Appetit, with more than 1,200 recipes that will be delicious, first time out. Barbara Fairchild First launched in 1956, Bon Appetit is America's favorite and most widely read food and entertaining magazine, with a circulation of 1.3 million. Now, for the first time, The Bon Appetit Cookbook brings together more than 1,200 of the magazine's all-time best-loved recipes for every meal and occasion. The book is accessible and user-friendly -- just like the magazine -- and includes clear explanations and exclusive tips from the Bon Appetit test kitchen, along with 59 detailed illustrations of ingredients and techniques. The recipes have been skillfully selected to represent the very best of the magazine's sophisticated, foolproof style: easy-to-make dishes that incorporate a variety of regional and international influences -- recipes that are delicious the first time out. From Cajun-Grilled Shrimp to Artichoke and Mushroom Lasagna to Hot and Sticky Apricot-Glazed Chicken to Molasses Chewies with Brown Sugar Glaze, there are dishes that will tempt every palate. Complete with a gorgeous 32-page color insert and a simple yet elegant design throughout, The Bon Appetit Cookbook is a must for those who truly love to make and enjoy great food.