Barbara Fairchild knows her desserts. The long-time Bon Appétit magazine editor-in-chief
indulges in something sweet each evening after dinner, a tradition that began
in childhood. "Nothing provides the
satisfaction, gets the attention, or creates memories like a great
dessert," declares Fairchild in the introduction to Bon Appétit Desserts: The
Cookbook for All Things Sweet and Wonderful (on sale November 2).
The luscious tome is a comprehensive guide to dessert making, featuring more than 600 recipes culled from the magazine's archives along with some published for the first time. Both experienced and novice bakers can turn out layer cakes and cheesecakes, candies, cookies, tortes, puddings, soufflés, holiday desserts and more.
There are color photographs throughout, along with test-kitchen secrets, suggestions for stocking a dessert pantry, and guidance on mastering baking techniques. Each recipe has a "whisk rating" from one to four to indicate difficulty level. (Glazed Lime Cake: one whisk; Spiced Chocolate Torte Wrapped in Chocolate Ribbons: four whisks.) In addition, buyers receive a bonanza: every copy of Bon Appétit Desserts comes with a subscription or a renewal to the magazine.
Andrews McMeel Publishing tackled the challenge of creating a full color 704-page book at an affordable price ($40). "We wanted to take a fresh approach and also to represent the brand but be slightly different from the magazine," said Melville. The result is "a warm, open, contemporary look."
Melville launched the company's cookbook line when she joined
Andrews McMeel five years ago. "Cooking is a passion of mine," she
said. (Fairchild describes her as a "devoted foodie.") She and other
staffers often test the recipes in books they've purchased or are considering
acquiring. "We have a rule that we can't publish a book from a chef if we
haven't tried the food," noted Melville. A website dedicated to Andrews
McMeel's foodie titles, cookbooks.andrewsmcmeel.com,
showcases recipes, reviews, videos, author blogs and event information.
Since the cookbook program's inception, "we've worked to establish credibility in the culinary area, gradually adding on different kinds of books," Melville said. Publications have included the International Association of Culinary Professionals (IACP) Cookbook Award winners My New Orleans: The Cookbook by John Besh and The Art & Soul of Baking by Cindy Mushet, one of a series done in conjunction with eminent cookware retailer Sur La Table.
Joining forces with Fairchild and the Bon Appétit team "was a fantastic experience--two publishing entities working together for the common good," Melville said. "The world is full of people who love dessert." And with the array of recipes in Bon Appétit Desserts, those who wish to emulate Fairchild can indulge their sweet tooth every day for more than a year and a half--and never have the same confection twice.