Bon Appetit Every-Night Cooking

I love this book. The recipies are very helpful. Easy to make and they make very nice meals. I would order this book again.

This book is fabulous. I found a copy from the library, tried a new recipe every night for a week, loved them and had to own the book. This book is for those of us who want a great home cooked meal but can only devote an hour of our time to it. Another nice thing about Every-Night Cooking is that anyone can follow the recipe and make a great meal. You don't need any exotic ingredients or equipment. My husband and I are moving to Germany in a few months, and this will be the cook book I pack in my carry-on while we wait for the rest of our stuff to arrive!

This cookbook took nice fresh meals and made them easy and quick to make even if you walk in the door from work at 7 in the evening. We borrowed it from the library and used it every night for the work week and were pleasantly surprised. The meatloaf was very tasty as was the cobb salad and many other selections. A great find for a couple or a small family--most of the meals feed only 4. Very nice!

Subtitled "Fast And Fun: A Real-Life To Getting Dinner On The Table", Bon Appetit Every-Night Cooking comprises an impressive collection of 170 easy-to-prepare recipes, highlighted with 20 full-page color photographs and a wealth of ideas, advice, and inspiration for creating memorable meal time experiences. From Mexican-Style Stuffed Potatoes; Baked French Toast with Cardamom and Marmalade; and Seared Shrimp with Warm New Potato Salad; to Baked Penne with Sausage, Zucchini and Fontina; Ziti Casserole with Three Cheeses; and Pan-braised Chicken with Dried Fruits and Olives, Bon Appetit Every-Night Cooking is as much a delight to page through as it is to cook from!

This is the best and most practical cookbook I've bought all year. In fact, I consider to be one of my top ten of all time - and I've got a lot of cookbooks. These are the recipes you will turn to several times a week when you come home from a long day at work but still want to put something delicious on the table. When I first started reading this great cookbook, I grabbed some post-its and began flagging all the recipes that I wanted to try. I should have saved myself the bother, because I ended up flagging almost all of them. From stir-fries to salads to dinner-in-a-bowl soups to baked potatoes to easy grilling recipes, it's all here and it all looks great. The magic of this book is that the editors from Bon Apettit have taken some of the best recipes from their outstanding magazine and cleverly adapted them so that they are very user friendly but lose none of their original appeal. For example, peach pie is just about my favorite dessert, and when their recipe for Vanilla Peach Pie appeared in the magazine, it quickly became my favorite version of this American classic. The Vanilla Peach Pie recipe appears once again in this book, but this time it calls for refrigerated pie crusts, not time-consuming homemade crusts. Sure, you could make your favorite pie crust if you wanted to, but what makes this recipe special is the filling, not the crust. You'll find such time saving adaptions throughout this book, and since the recipes are so easy and practical, you're much more likely to use them. This is a true kitchen essential for everyone from beginning cooks to experienced pros.