You've probably noticed that the cost of a single issue of most cooking magazines will buy you a whole cookbook these days. It's hard to justify the price, especially when most of the magazine is filled with ads. However, Bon Appetite has somehow managed to stay reasonably priced and full of valuable content for the goodies. I've been a fan of this cooking magazine since I was in my teens. The Bon Appetite recipes are some of the best I've run across in all these years.
In each issue, the publishers include a regular feature, which is my all time favorite. Readers write in, describing a restaurant at which they enjoyed a delectable dish that they've been thinking of ever since. The only trouble is, they don't have the recipe. The readers often come across these remarkable dishes while traveling and are unlikely to be dining at that restaurant again, any time soon. Sometimes they want to recreate it for their spouse at home, or serve it for a special party occasion.
At any rate, they write and ask the Bon Appetite recipe editor if they might prevail upon the chef to part with the recipe. The chef in question is flattered that his or her creation made such an impression on the diner and responds to the Bon Appetite recipe editor with a scaled down recipe, suited to home preparation, along with every little detail of how to prepare the dish. This column of Bon Appetite recipes has been in the magazine each month, all these many years, so it must strike a chord with most readers.
In each issue, the publishers include a regular feature, which is my all time favorite. Readers write in, describing a restaurant at which they enjoyed a delectable dish that they've been thinking of ever since. The only trouble is, they don't have the recipe. The readers often come across these remarkable dishes while traveling and are unlikely to be dining at that restaurant again, any time soon. Sometimes they want to recreate it for their spouse at home, or serve it for a special party occasion.
At any rate, they write and ask the Bon Appetite recipe editor if they might prevail upon the chef to part with the recipe. The chef in question is flattered that his or her creation made such an impression on the diner and responds to the Bon Appetite recipe editor with a scaled down recipe, suited to home preparation, along with every little detail of how to prepare the dish. This column of Bon Appetite recipes has been in the magazine each month, all these many years, so it must strike a chord with most readers.