|Issues:||11 issues / 12 months|
Availability: Your first issue should arrive in 6-10 weeks.Average customer review:
(268 customer reviews)
Bon Appetit is America's #1 food and entertaining magazine. You'll enjoy twelve months of great menus, cozy dinners, great advice and much more! Each issue is filled with delicious time-saving recipes, easy and elegant entertaining ideas, world class restaurant dishes made simple, and topped off by wine reviews and recommendations.
- Brand: Conde Nast Publications
- Formats: Magazine Subscription, Print
Who Reads Bon Appetit?
Bon Appetit readers are passionate, hands-on cooks who love being in the kitchen, entertaining, traveling, and dining out. They are interested in what's new in the food world, as well as up-to-date information on wine, beer, and spirits. Bon Appetit appeals to a wide variety of readers: Experienced cooks will find plenty of articles that improve their skills, while those new to the kitchen will learn the basics and more with the friendly and accessible format. When readers are crunched for time, they turn to Bon Appetit for creative, fresh, and modern dishes that can be made in just a few minutes.
What You Can Expect in Each Issue:
- Fast, Easy, Fresh: Quick weeknight recipes that feature seasonal ingredients and interesting twists on favorite dishes.
- Family Style: A fast, fun dinner that everyone in the family will enjoy, plus ideas for what to do with the leftovers.
- At the Market: What's in season now and how to make the most of it.
- Cooking Life: One woman's adventures in the kitchen, with recipes.
- Health Wise: How to eat healthfully and well.
- Wine & Spirits: What to drink now.
- Prep School: Tips and tools from the Bon Appetit test kitchen to help you cook with confidence.
- Features: In-depth articles on a wide variety of topics. Recent issues have covered a dinner party in the garden; how to make your own corned beef; 30-minute desserts; An eco-vacation on an Italian farm; cooking from the farmers market; inexpensive kitchen makeovers; and more.
Bon Appetit attracts some of the best food writers and recipe developers around, including Molly Wizenburg of the blog "Orangette," and cookbook writers Jeanne Thiel Kelly, Melissa Clark, Sara Foster, Bruce Aidells, Molly Stevens, and Rozanne Gold.
Bon Appetit's layout is clean, modern, and full of lush color photography. Most recipes are photographed so that readers get an idea of the presentation of the dish. Some stories feature step-by-step illustrations explaining technique.
Comparisons to Other Magazines:
In the world of food magazines, Bon Appetit stands out for its accessible approach to fine cooking. Bon Appetit takes an inclusive approach to stories, inviting readers in whatever their skill level and promising a delicious outcome every time.
The editors of Bon Appetit have won many awards, including several James Beard awards for food journalism, an American Society of Magazine Editors award for best special issue, and numerous travel awards. Bon Appetit articles have appeared in The Best American Food Writing and The Best American Travel Writing.
Most helpful customer reviews
7 of 7 people found the following review helpful.
Magazine for Cooks and Non-Cooks
Bon Appetit won't replace Gourmet in anyone's life, but it does have interesting articles about places and restaurants. Total issues are devoted to themes, such as London or Mexico and those are interesting. My favorite feature is always the recipes from restaurants requested from readers. I have learned some very good recipes this way! As for the recipes themselves, they are written in a straightforward manner. The directions are written in plain English without complications. The pictures and drawings enhance the instructions. All that said, this is not a magazine for someone looking for complicated recipes. But, if you want a magazine that is pleasant to flip through and read, this is for you.
1 of 1 people found the following review helpful.
By Jess K
To many ads..
For the price.
2 of 2 people found the following review helpful.
By S. Cunningham
The magazine is okay, but impractical for me. A lot of the recipes are expensive to make or take up a lot of time. I received this magazine for a year and never once made a recipe in it because of the expense, mainly. Most of the recipes do sound good but this magazine is just not made for a person without a lot of time or money.