The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

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by Amanda Hesser, Merrill Stubbs
     
 

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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

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.

NPR
One of 2011’s Best Cookbooks
Washington Post
One of the Top 10 Cookbooks of 2011: “A testament to crowd-sourcing, to accomplished cooks who don’t necessarily blog, and to Food52.com’s smart curating.”

Product Details

ISBN-13:
9780061887208
Publisher:
HarperCollins Publishers
Publication date:
10/25/2011
Pages:
448
Sales rank:
385,754
Product dimensions:
8.20(w) x 9.10(h) x 1.30(d)

Meet the Author

Amanda Hesser has been named one of the fifty most influential women in food by Gourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her book The Essential New York Times Cookbook was a New York Times bestseller and the winner of a James Beard Award.

Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the New York Times, Edible Brooklyn, and Body+Soul, and she was the food editor for Herb Quarterly magazine.

Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards.

Amanda Hesser has been named one of the fifty most influential women in food by Gourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her book The Essential New York Times Cookbook was a New York Times bestseller and the winner of a James Beard Award.

Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the New York Times, Edible Brooklyn, and Body+Soul, and she was the food editor for Herb Quarterly magazine.

Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards.

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Food 52 Cookbook 3 out of 5 based on 0 ratings. 9 reviews.
mariemayer More than 1 year ago
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.
PaulBadger More than 1 year ago
Eventually, someone from B&N will read these reviews and realize there is a serious issue with cookbooks on their site. This is the fourth cookbook this year that will not load on the Nook HD+. If they cannot address this problem, I will be only too happy to stop purchasing anything from them. The tech support is pathetic, rude, and useless, and I STILL do not have access to cookbooks for which I paid. Want to buy cookbooks in e-book format? Do not risk B&N. They just want your money and will not provide product.
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