Customer reviews
3.9 out of 5 stars
539 customer ratings
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Bon Appetit
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Customer reviews
- Bon Appetit
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- Customer reviews
Top positive review
Nice pictures to look at
January 21, 2018
Nice pictures to look at, and amazing recipes! If you like the magazine you should check out their YouTube channel, very interesting stuff there.
16 people found this helpful
Top critical review
Involuntary renewals, no discernable value; delivery is rare; the free website is just as good
January 29, 2019
Update: I had already written a one-star review, but their refusal to honor not auto renewing would have dropped it to one-star anyway. Amazon customer service failed me on this. I guess I'm an involuntary lifetime subscriber now.
I like their website, so decided back in June to support them with a subscription. I've received two issues of the magazine since then. I wasn't terribly impressed by the content compared to what's freely available on their website. I won't be renewing my subscription.
I like their website, so decided back in June to support them with a subscription. I've received two issues of the magazine since then. I wasn't terribly impressed by the content compared to what's freely available on their website. I won't be renewing my subscription.
44 people found this helpful
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August 1, 2008
Hooray for food porn! Bon Appetit is stuffed with tons of great glossy photos of attractive dishes... a foodie's dream come true!
I've had a subscription to Bon Appetit for about 4 years now, and it is my favorite of all the cooking magazines out there. It is not too high-end or snobby and for the most part you will be able to find the recipe ingredients at your local supermarket. The recipes are generally not too complicated so an amature cook can create a classy meal to impress guests, or just try new things in the kitchen for fun.
My one complaint would be it seems that the issues are beginning to contain slightly fewer recipes than before and it sometimes feels like their target audience is more of a priveledged high-class lifestyle than an everyday home cook.
That said, considering all of the competitors, I think Bon Appetit is the middle ground and I would recommend it to all aspiring home cooks.
I've had a subscription to Bon Appetit for about 4 years now, and it is my favorite of all the cooking magazines out there. It is not too high-end or snobby and for the most part you will be able to find the recipe ingredients at your local supermarket. The recipes are generally not too complicated so an amature cook can create a classy meal to impress guests, or just try new things in the kitchen for fun.
My one complaint would be it seems that the issues are beginning to contain slightly fewer recipes than before and it sometimes feels like their target audience is more of a priveledged high-class lifestyle than an everyday home cook.
That said, considering all of the competitors, I think Bon Appetit is the middle ground and I would recommend it to all aspiring home cooks.
March 26, 2008
No problem except that the new subscription started before the previous one ended resulting in duplicate copies being delivered and, no doubt, only eleven months benefit (or less) from the new subscription.
August 21, 2011
I breeze through it to look for any plain boring stuff they might have (not very often). My wife likes to look at the desserts. This was purchased for us as a gift and we renewed once, so it peaked our interest enough to do that. Its a good magazine for the break room or the bathroom.
June 19, 2011
Got my 1st issue and I'm already impressed! I don't think this mag will ever disappoint me (hope so!)... Love, love, love it!!!
August 24, 2009
I was visiting my sister and picked this magazine up, and immediately began scribbling recipes down. When she noticed what I was doing, she told me to just take it. As soon as I got home, I got to work.
I first attempted a baked chicken recipe that called for a brick. I decided to do it without the brick, and also skimped on a couple of steps (such as refrigerating the chicken overnight) and it turned out to be the best chicken I've cooked to date. I had neighbors in my building knocking on my door asking me what I was doing!
I then attempted an olive oil cake that sounded interesting, from the Q&A section where readers ask about their fave restaurant item and the columnist figures or obtains the recipe. AMAZING. My first cake and it was a hit!
I love to cook, and while some recipes were a bit esoteric for me, there were so many recipes in this issue that it will take at least a month to get through all the ones I want to try, and attempting the recipes has already taught me a ton about basics such as cakes and spices. I can't wait to get my next issue!
I first attempted a baked chicken recipe that called for a brick. I decided to do it without the brick, and also skimped on a couple of steps (such as refrigerating the chicken overnight) and it turned out to be the best chicken I've cooked to date. I had neighbors in my building knocking on my door asking me what I was doing!
I then attempted an olive oil cake that sounded interesting, from the Q&A section where readers ask about their fave restaurant item and the columnist figures or obtains the recipe. AMAZING. My first cake and it was a hit!
I love to cook, and while some recipes were a bit esoteric for me, there were so many recipes in this issue that it will take at least a month to get through all the ones I want to try, and attempting the recipes has already taught me a ton about basics such as cakes and spices. I can't wait to get my next issue!
October 29, 2005
I love to cook. I am not a professional by all means but I do enjoy the concept of preparing food. Other than tv, "Bon Appetit" is one of my main sources I refer to that inspires me to create my next meal. I have been an on and off again subscriber to the magazine for several years now. I have to admit I don't necessary use the recipes in the magazine but they and the ingredients that I read definitely leads me to come up with my own ideas. Some of my favorite issues includes the topics of barbecue (I love some of the ribs recipes they have printed over the years) and Thanksgiving. What I am not so wild about is that a lot of the recipes over the years have become so high end. From my point of view, a lot of these meals are not every day meals you would make. I am blessed to live in a big city where I can find most of the ingredients but if I lived in a smaller city or town, it probably would be difficult to find. These recipes are not geared for single people or families who have mouths to feed. All in all, I still enjoy reading "Bon Appetit" and being inspired by the magazine.
July 12, 2009
I've been subscribing to Bon Appetit since 1993 (when I was 17 years old no less)and pretty much enjoyed every issue. My favorites are the special holiday issues, which have really helped to make Christmas and Thanksgiving memorable and fun (who wants the same old every year?)
My one complaint had been the snobification of the magazine...nothing but Bentley ads, multi-continental travel spreads, $500/pop restaurant reviews, and why you too should own a yacht, $600 corkscrew, or gold-plated cheese-service.
However, in 2008 the magazine started running stories and recipes where cost AND time are actually considered. There have also been more articles about local food products and simpler lifestyles...this is most welcome, especially to us readers who still make under 50K/year but never-the-less love good food, good company, and a good read.
My one complaint had been the snobification of the magazine...nothing but Bentley ads, multi-continental travel spreads, $500/pop restaurant reviews, and why you too should own a yacht, $600 corkscrew, or gold-plated cheese-service.
However, in 2008 the magazine started running stories and recipes where cost AND time are actually considered. There have also been more articles about local food products and simpler lifestyles...this is most welcome, especially to us readers who still make under 50K/year but never-the-less love good food, good company, and a good read.
July 16, 2002
Well I have over 16 Magazine Subscriptions and this was one of the ones that I let drop. Not because it wasn't worth it but because it is almost the carbon copy of Gourmet (which I also have a subscription for)...
I would recommend this if you like "high-end" menu ideas, or trying to impress that special someone. I also would recommend it as a gift idea for anyone that loves Cooking or is in the Food Industry as a Director of Catering and Sales for a Convention Center my mind (after 10 years) does become stuck on new and innovative menu ideas.... when this happens I can always trust "Bon Appetit" to have some wonderfully looking ideas for me to try. If you decide that you can't afford it (or like in my case) just don't want all of the magazines around, go to their web-site every recipe is listed on Epicurious.
Happy Cooking
I would recommend this if you like "high-end" menu ideas, or trying to impress that special someone. I also would recommend it as a gift idea for anyone that loves Cooking or is in the Food Industry as a Director of Catering and Sales for a Convention Center my mind (after 10 years) does become stuck on new and innovative menu ideas.... when this happens I can always trust "Bon Appetit" to have some wonderfully looking ideas for me to try. If you decide that you can't afford it (or like in my case) just don't want all of the magazines around, go to their web-site every recipe is listed on Epicurious.
Happy Cooking
