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Bon Appétit Fast Easy Fresh Cookbook
by Barbara Fairchild
John Wiley & Sons, Inc.
ISBN 978-0-470-22630-8
Published October 2008 - Hardcover - 770 pages - $34.95

Wow, what a huge book.  Now this is really something.  Editor-in-Chief Barbara Fairchild says that this book, based on the Bon Appétit reputation, has over 1,000 recipes, all inspired "from the similarly titled column that runs in the magazine every month.  "Fast Easy Fresh"."  And because the recipes are fast, they've been sorted by ingredients and types of dishes, as well as by course, so you can either plan ahead by making a list of meals (and ingredients you'll need) or simply pick one randomly.  If you're new to the world of food preparation, read the very useful and constructive "Shopping Guide" for tips on how to select, store, and use your favorite foods.  The book features the following categories: Quick Starters; Chilies, Stews, and Soups; Salads; Sandwiches, Burgers, and Pizza; Pasta and Rice; Chicken and More Poultry; Salmon and More Fish; Shrimp and More Shellfish; Beef, Pork, and Lamb; Potatoes, Grains, and Beans; Vegetables; Breakfast and Brunch; Quick Breads; Frozen Desserts; Cookies and Brownies, Pies and Tarts, and Easy Cakes; Custards, Puddings, and Fruit Desserts, and Drinks.  If you can't find anything to make from this huge selection, I suggest you budget carefully and eat out.  Some of the easy recipes that appealed to me include: Ranchero Beef Stew; Portuguese Green Soup; Florida Jambalaya; Mojito-Marinated Chicken Breasts; Fish and Vegetables with Pesto Baked in Foil Packets; Filet Mignon with Green Peppercorn Cream Sauce; Honey Bran Muffins with Fig, and Grand Marnier with Crème Brûlée.  There are helpful sidebars throughout the book - do take note of them.
NOTE: If you send off the special form on the back inside flap before January 31, 2009, you get a subscription to Bon Appétit magazine - it's included in the purchase of this book!
Partially illustrated.  No nutritional guides.
Conclusion - A gorgeous book like this takes the schlep out of cooking, and puts back the desire.