The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

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More About This Book

Overview

The Best Cooks Are Home Cooks

Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They include:

  • Double Chocolate Espresso Cookies
  • Secret Ingredient Beef Stew
  • Simple Summer Peach Cake
  • Wishbone Roast Chicken with Herb Butter

These recipes prove the truth that great home cooking doesn't have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amanda's and Merrill's thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors—putting you right in the kitchen with America's most talented cooks.

Editorial Reviews

Publishers Weekly
Starred Review.

While working on The Essential New York Times Cookbook, Hesser (Cooking for Mr. Latte) and Stubbs realized that some of the best recipes come from home cooks, and launched food52.com-a site that encourages home cooks to share recipes and tips. Each week, they challenged visitors to come up with a recipe based on a certain theme or ingredient: best shrimp recipe, best holiday cookies, best baked pasta dish, and so forth. Here, they collect a year's worth of those recipes, accompanied by comments from fellow foodies, as well as tips and trivia. Grouped by season, Hesser and Stubbs highlight each week's winning recipe, including the story behind it, why it was picked, a short bio of the recipe's creator, and some encouraging words on why you should try the dish. Even readers with a shelf full of cookbooks will appreciate the book's broad, creative collection: from Pink Bolognese (a merging of the creamy vodka sauce with classic Bolognese), to a simple Ginger Sangria, to more ambitious fare, such as a stuffed manicotti with homemade pasta, DIY Merguez sausage, and a Caramelized Pork Báhn Mì sandwich. Cooks of all skill levels will find plenty of room to stretch.
(c) Copyright PWxyz, LLC. All rights reserved.

Product Details

  • ISBN-13: 9780061887208
  • Publisher: HarperCollins Publishers
  • Publication date: 10/25/2011
  • Pages: 448
  • Sales rank: 25,303
  • Product dimensions: 8.20 (w) x 9.10 (h) x 1.30 (d)

Meet the Author

Amanda Hesser has been named one of fifty women game-changers in food by Gourmet. A longtime writer and editor for the New York Times, Hesser has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection, Eat, Memory. Her latest book, a New York Times bestseller and the winner of a James Beard Award, is The Essential New York Times Cookbook. Amanda lives in Brooklyn with her husband, Tad Friend, and their two children.

Merrill Stubbs is a graduate of Le Cordon Bleu in London. She has written for various publications, including the New York Times' "T Living," Edible Brooklyn, Body+Soul, and Culinate.com, and she was the food editor for the Herb Quarterly magazine. She lives in Brooklyn with her husband.

Food52.com features more than 12,000 recipes and receives half a million visitors per month.

Customer Reviews

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Sort by: Showing all of 3 Customer Reviews

  • Posted January 7, 2012

    Outstanding

    The recipes in this book are excellent. I have tried several and they have all been absolutely delicious. This is a great cookbook for experienced home cooks. It's the best new cookbook beyond the basics that I've come across in a long time, possibly ever. I highly recommend it.

    1 out of 1 people found this review helpful.

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    Posted December 6, 2011

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    Posted January 18, 2012

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