sGorners Tasteful Reading (NAPSA)—In celebration of its 50th anniversary, Bon Apptit magazine has published “The Bon Apptit ” (Wiley; $34.95) by Editor-in-Chief Barbara Fairchild. This impressive book is nearly 800 pages long andfull of illustrations and clear instructions. Over 1,200 recipes include fun classics like Baked Brie with Caramelized Onions, Rosemary-Roasted Salmon, Hot and Sticky Apricot- BONA\guauel Chime Glazed Chicken, and Apple and Cranberry Pie in Cornmeal Crust. You can plan an entire menu—and party!—with chapters on everything from Appetizers to Sandwiches and Burgers, Meats, Fish, Pies and Tarts, Drinks and more. “Notes from the Test Kitchen” includes the secrets to more than three dozen cooking techniques and includes tips on the well-stocked pantry, refrigerator and freezer; a handy glossary of cooking terminology; and recommendedculinary equipment. “You can always tell a Bon Apptit recipe—it’s a sophisticated twist on a celebrated classic, and it’s easy to make,” says Fairchild. “We feel this book is our way of saying ‘thank you’ to the readers who have made Bon Apptit a part of their lives for decades—and ‘welcome’ to those cooks and readers discovering the magic of Bon Apptit recipes for the first time.” “The Bon Apptit ” is a great addition to any kitchen and since the recipes have been tested and retested, you're assured of a good and yummyoutcome. For more information, visit www.wiley.com.
