Flavors of Bon Appetit 2001
A compilation of the year's 200 best  recipes from the editors of Bon App‚tit, this latest edition of the magazine's annual cookbook is a mix of old favorites and cutting-edge cuisine, all of it seasoned with practical advice and helpful tips. Readers learn how to make Nuevo Latino dishes, such as Shrimp and Sweet Potato Cakes with Chipotle Tartar Sauce, how to shop for chayote and how to prepare other distinctive recipes. As the editors found in their most recent annual survey, trends such as a return to simplicity are also reflected in the foods Americans like to eat and cook. And with increasing globalization, cooks are trying new and exotic cuisines. The book's description of these trends is disappointingly limited (for instance, the new Indian cooking is described as "a widely talked about fusion phenomenon"). Similarly, readers are informed that desserts "are as popular as ever" but not how they are changing. Finally, because fast and simple are two of the book's overriding themes, a number of the recipes call for packaged foods, which arguably make preparation easier but may turn off some readers. A luscious-sounding Chocolate Crunch Layer Cake with Milk Chocolate Frosting has Heath and Hershey's bars in the filling; and the Chocolate-Mint Brownie Tart is based on a commercial mix. Despite these shortcomings, the book offers Americans easy, memorable fare and the opportunity to creatively expand their culinary repertoire.Copyright 2001 Cahners Business Information, Inc.