Bon Appetit Magazine

Written by Blaire Chandler-Wilcox
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Bon Appetit is the most popular food and wine magazine in the United States. Since 1981, the magazine has been edited by Anthony Dias Blue, who is widely regarded to be among the most influential personalities in the world of fine food and wine. Fans of the magazine claim that month in, month out, Bon Appetit delivers some of the finest food and wine writing on the market.

Live Deliciously

Unlike other high end cooking magazines, Bon Appetit is written for the person who enjoys preparing fine meals on a daily basis, not just for special occasions. Though the ingredient lists may be occasionally exotic, most recipes are intended to be easily incorporated into weekly meal plans. The recipes are well written and easy to follow.

Bon Appetit also wins praise from readers for being well-photographed. The food is always shown to its best advantage. Further, unlike some other gourmet magazines, the food is clearly presented in photographs--showing not just a sliver of that perfectly prepared beef wellington, but the entire dish.

In addition to the plentiful recipes, there are articles and features on wine pairing, new kitchen gadgets (those which work and those which you're better off avoiding), and a selection of fine restaurants within popular regions. And, perhaps the most popular "bonus" of all, all recipes found within the pages of Bon Appetit are available for leisurely review, any time one chooses, on the website known as Epicurious. "Bon Appetit," indeed.

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