Bon Appetit October 2018

Bon Appétit focuses on what's "now" in the world of food, drink, and entertaining, while still giving readers valuable cooking tools, tips, and most of all, recipes. This food lifestyle publication looks at life through the lens of food & cooking in, dining out, travel, entertainment, shopping and design.

United States
Conde Nast US
6,16 €(IVA inc.)
26,43 €(IVA inc.)
10 Números

en aquest número

1 min.
a passion for food & family

ITALY’S #1 TOMATO BRAND HAS brought its innovative spirit and sustainably grown, highest-quality tomatoes to the U.S. Owned and operated by the Mutti family for four generations, the namesake company has worked tirelessly to preserve the fresh, natural sweetness of perfectly sun-ripened tomatoes in all its products. Mutti only uses the finest tomatoes from the best farmers in the famously fertile “food valley" of Parma, home of Parmigiano Reggiano and Prosciutto di Parma. For generations, the family has cultivated deep-rooted relationships with farmers, for whom being a Mutti partner is a source of great pride. These relationships allow Mutti to source the region’s finest tomatoes, to which they simply add a pinch of Mediterranean sea salt to create their signature Finely Chopped Tomatoes, or "Polpa" in Italian. The result? Fragrant and flavorful…

2 min.
just come on over

Follow Adam on Instagram at @rapo4 Maybe you’ve got friends like Torrey and Steven. Whenever you text them, they’ve got something happening. Friends staying over, others coming to dinner. They are never not hosting. But unlike the rest of us, they don’t respond with a noncommittal “Oh, we should totally get something on the books for another night,” and then, 73 group texts later, maybe you lock down a date in six weeks’ time. Instead, their response is always the same: Just come on over. And so, more often than not, we do. This past summer, with my wife Simone away, my son Marlon and I headed out to the beach for the weekend with Simone’s cousin Tony. We rolled up to Torrey and Steven’s at 7 p.m. on a Friday, and the house…

3 min.
beyond the buttermilk

“Because it’s naturally free of gluten, buckwheat is easy to stir in vigorously without making tough pancakes; in fact, the buckwheat makes them quite tender. The flavor is subtle and aromatic but also has a nice earthiness.” —ROXANA JULLAPAT, BAKER AND CO-OWNER, FRIENDS & FAMILY, L.A. “We love leavening batter with our mother, a wild yeast starter we use for our country loaves. Sourdough pancakes have a nice tang, are thinner than classic buttermilk pancakes, and have a texture that’s less cakey and more airy.” —ALEX MANLEY, DIRECTOR OF BAKING AND PASTRY, JUNE’S ALL DAY, AUSTIN “To make our Japanese-style pancakes nice and tall, we whip egg whites and fold them into the batter. I love how they get crispy edges from the sizzling pan we pour the batter into yet remain…

1 min.
2 wild, wild cider

We’ve been wrong about hard cider for so, so long. Rather than a sweet gluten-free alternative to beer, this is a beverage more akin to natural wine—just made with apples instead of grapes. But now that American cider makers are embracing old-school hands-off fermentation techniques and heirloom apple varieties, cider is getting a well-deserved rebranding. The Northeast is the Napa Valley of the cider world. From New York’s Finger Lakes to southern Maine, apples have been growing for over 300 years. Here cider makers are turning blends of wild and orchardgrown fruit into still and sparkling apple wines (yes, you can also call them apple wines) with tantalizing acidity, tannins, and whispers of the lands on which they were grown. Small-scale producers like Barnard, Vermont’s Fable Farm Fermentory use yeasts native to…

1 min.
what to look for on your label

APPLE VARIETY Most ciders are made from a blend of apple types, but you want to see specific names, like Northern Spy, Golden Russet, or Newtown Pippin. Avoid anything that says “apple juice” and definitely steer clear of the word concentrate. SPARKLING OR STILL Not all cider is bubbly. Like wine, there are still and sparkling varieties. For a smooth drinking experience, go still. For a livelier one, bubbly. UNFILTERED See a little sediment in your bottle? Totally cool! It’s leftover bits of yeast and apple that usually get filtered out. Here they help give the cider that earthy taste we’re after. RAW Pasteurization kills living bacteria and yeast, making cider more shelf stable. But if it’s labeled raw, it was not pasteurized, giving the cider a life and vibrancy in body and flavor, kind of like…

1 min.
3 a real page-turner

So how’d you get into cookbooks? KC: After college I got a job at the Library Ltd. in St. Louis. I used my employee discount to buy cookbooks by Nancy Silverton, Charlie Trotter, and Jacques Pépin. This was in the ’90s, preinternet, so it was the only way to learn about these chefs. That’s when I fell in love with cooking and started working at restaurants. What made you decide to go into business together? MM: We were at a crossroads two or three years ago. Ken was the chef de cuisine at Wolfgang Puck’s Cut, but we wanted to start a family. So we began thinking about a cookbook store since Ken has such a significant collection. KC: Also the Cook’s Library closed in 2009. I realized L.A. needed a place where the…