The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours

The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours

by Amanda Hesser, Merrill Stubbs
     
 

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The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks.

Overview

The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks.

Editorial Reviews

Publishers Weekly
Food writers Hesser and Stubbs founded the award-winning cooking website Food52.com to "crowd-source" a cookbook from home cooks through recipe contests. In the process, a "constructive community" arose: "one that builds, makes, grows, cooks and does things together." Their new book (The Food52 Cookbook was in 2011) presents the winning recipes from 52 "best of" contests from one year of www.food52.com, plus 23 stand-out wildcard winners that the authors chose from the sites archives. The 140 recipes total, both traditional and charmingly unexpected, are beautifully photographed and organized by season. Fall includes Your Best Non-Pie Thanksgiving Dessert, Ginger Apple Tort and Your Best Potato Pancakes, Variegated Spiced Latkes. Winter brings Short Rib Ragu and wildcard winner Shrimp Gumbo. Spring includes best dumplings recipe Afghan Dumplings with Lamb Kofta and Yogurt Sauce and best spring vegetable recipe, Shaved Asparagus and Mint Salad. For summer, there's Corn Salad with Cilantro and Caramelized Onion, Your Best Corn Off The Cob, and Raspberry Custard Cups. Every dish is accessible and appealing, with how to tips, and the reasons why it's beloved. Another wonderful volume from these authors who capture the spirit of passionate home cooks everywhere, and allow readers to share their knowledge and become part of this very special, living collaboration. (Dec.)

Product Details

ISBN-13:
9780061887291
Publisher:
HarperCollins Publishers
Publication date:
12/04/2012
Pages:
304
Sales rank:
512,140
Product dimensions:
7.80(w) x 9.10(h) x 1.10(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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