Barbara Fairchild



Barbara Fairchild is editor-in-chief of Bon Appetit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost 15 years as the executive editor before being promoted to editor-in-chief in 2000. She is a frequent guest on radio and television programs discussing food, restaurants, travel, and popular culture. She has been recognized by the James Beard Foundation's "Who's Who in Food & Beverage in America.""

Average rating: 4.05 · 5,278 ratings · 76 reviews · 6 distinct worksSimilar authors
The Bon Appetit Cookbook: F...

3.94 avg rating — 2,572 ratings — published 2006 — 6 editions
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The Bon Appetit Cookbook

4.06 avg rating — 1,717 ratings — published 2006 — 5 editions
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Bon Appetit Desserts: The C...

4.31 avg rating — 970 ratings — published 2010 — 4 editions
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Tried and True Missouri Nat...

it was amazing 5.00 avg rating — 2 ratings
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Maine Classics: More than 1...

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3.69 avg rating — 16 ratings — published 2011 — 4 editions
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L.A.'s Legendary Restaurant...

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4.45 avg rating — 11 ratings5 editions
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“Filling   1¾ cups plus 2 tablespoons chilled heavy whipping cream 3 tablespoons powdered sugar 2 teaspoons framboise (clear raspberry brandy; optional) ¾ teaspoon vanilla extract 2 cups fresh raspberries or frozen unsweetened raspberries, thawed, drained Additional fresh raspberries (optional)”
Barbara Fairchild, Bon Appetit Desserts

“FILLING: Using electric mixer, beat cream, powdered sugar, framboise (if using), and vanilla in large bowl until firm peaks form. Transfer 1½ cups whipped cream mixture to small bowl and chill. Fold raspberries into remaining whipped cream mixture for filling. Using long serrated knife, cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread ⅔ cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place”
Barbara Fairchild, Bon Appetit Desserts

“Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.”
Barbara Fairchild, Bon Appetit Desserts

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