Cherry Bombe: The Cookbook

by Kerry Diamond, Claudia Wu

Overview

Recipes & stories from 100 of the most creative and inspiring women in food today

It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:
 
Mashama Bailey, chef of The Grey
Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams
Melissa Clark, New York Times columnist and cookbook author
Amanda Cohen, chef/owner of Dirt Candy
Angela Dimayuga, executive chef of Mission Chinese Food
Melissa & Emily Elsen, founders of Four & Twenty Blackbirds
Karlie Kloss, supermodel and cookie entrepreneur 
Jessica Koslow, chef/owner of Sqirl
Padma Lakshmi, star of Top Chef
Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory 
Chrissy Teigen, supermodel and bestselling cookbook author
Christina Tosi, chef and founder of Milk Bar
Joy Wilson, of Joy the Baker
Molly Yeh, of my name is yeh
 
The Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen. 

2018 IACP Cookbook Award nominee for Compilations.

Product Details

ISBN-13:	9780553459524
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/10/2017
Pages:	256
Sales rank:	396,764
Product dimensions:	8.30(w) x 10.10(h) x 1.10(d)

About the Author

KERRY DIAMOND is the co-founder and editorial director of Cherry Bombe, a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at Harper's Bazaar and Women's Wear Daily.  

CLAUDIA WU is the co-founder and creative director of Cherry Bombe, and runs a creative consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine, and founded and published Me Magazine.

Read an Excerpt

THREE-CHEESE CAULIFLOWER GRATIN
Anna Weinberg

Anna, the restaurateur behind San Francisco’s Park Tavern, The Marlowe, Leo’s Oyster Bar, and The Cavalier, grew up with a mom who wasn’t the great­est in the kitchen. But young Anna did love her mother’s signature creation—cauliflower casserole. When Anna opened The Marlowe, she worked with Chef Jennifer Puccio to elevate her mother’s classic to a new level of deliciousness and this golden, buttery gratin was born. A trio of cheeses—provolone, smoked cheddar, and traditional cheddar—and a bit of Dijon mustard turn the cauli­flower into a sumptuous side dish.

Makes 6 servings

Kosher salt
4 bay leaves
1½ teaspoons whole black peppercorns
1 head cauliflower (about 3 pounds), cut into large florets
4 tablespoons (½ stick) unsalted butter
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups shredded mixed cheeses (provolone, smoked cheddar, and/or medium cheddar), plus more to finish
Freshly ground black pepper
Smoked sea salt, for finishing (optional)

Bring some salted water to a boil in a large stockpot. Add the bay leaves and peppercorns. Blanch the cauliflower florets for 4 minutes, until tender but firm. Drain and rinse under cold water. Discard the bay leaves and peppercorns and set the florets aside in a large bowl.
Preheat the oven to 400°F.

Melt the butter with the Dijon mustard in a medium saucepan over low heat. Cook for 1 to 2 minutes, allowing the mixture to brown slightly. Add the flour and cook, stirring continuously with a wooden spoon, for 2 minutes. Working gradually, whisk in the milk and the cream. Increase the heat to medium, bring to a boil, then remove from the heat and stir in the cheese. Pour over the cauliflower and gently toss to combine. Season with some salt and pepper.
 
Fill a 10-inch cast-iron skillet with the cauliflower mixture, top with additional cheese, and bake for 20 to 25 minutes, until the top is browned. Put a baking sheet on the rack underneath the skillet to catch any cheese that might bubble over. Remove from the oven, finish with the smoked salt, if desired, and serve.

Editorial Reviews

06/19/2017
Diamond and Wu, cofounders of the slick biannual indie magazine Cherry Bombe about women and food, have crafted a book for the intersection of the pink-pussy-hat brigade and the foodie crowd: a beautifully photographed compendium of modern recipes from women in the food world. Main dishes include such offerings as an egg-custard rice with clams from Erika Chou of Northern Tiger, a New York City restaurant that features regional Chinese food. Other chapters showcase soups and salads; side dishes; and appetizers, snacks, and cocktails. Bloggers are well represented throughout, among them Aran Goyoaga of Cannelle et Vanille (who contributes a recipe for eggs with dandelion greens that pays tribute to her native Basque region) and Julia Sherman of Salad for President, “a website that celebrates both artists and leafy greens.” There are two chapters on sweets: one featuring cookies, pies, and cakes (including a recipe from a deejay-cum–pastry chef for cake balls dipped in chocolate); and the other a catchall for unusual treats such as candied grapefruit pops from Amanda Cohen, chef of New York restaurant Dirt Candy. Each recipe comes with a photograph and a headnote explaining its origin (the book relies on contributors largely from the coasts); overall this eye-catching and spirited volume celebrates culinary diversity while retaining a cohesive feel. (Oct.)

Publishers Weekly

"Your kitchen shelf ... needs a hard copy of this bubblegum-pink book fresh off the press." —Vogue

The cookbook is as fun, surprising, diverse, and drop-dead beautiful as the contributors it features. Scratch-made manicotti, crab cakes with corn salsa, and classic yellow cake with chocolate frosting are, like everything in this book, totally delicious, eclectic home-runs. —Goop

"Will look great casually splayed on your kitchen counter." —Elle

"The momentum continues with the release of [this] collection of recipes from a “Bombe Squad” of 100 contributors." —WSJ Magazine

“Diamond and Wu are leading a bona fide movement to change the way women are represented in the food world.” —Nylon

"[A] fun-filled celebration of cooking and dining." —Eater.com

"Offers a lot of bang for your buck." -Boston Globe

“A beautiful extension of the magazine, with a striking bubble-gum pink cover and a compilation of recipes from women Diamond and Wu admire.” —MarthaStewart.com

“The pink cover … gives a clue to the vibrant recipes inside. And they truly impress.” —Cool Hunting

"A collection of dynamo women and their equally inspiring recipes." —Domino

“A beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel.” —Publishers Weekly

"Kerry Diamond and Claudia Wu built a community of women in food." —The Globe and Mail

“The colorful images in the book look enticing, but also steer clear from looking fussy.” —Cool Hunting

From the Publisher

10/01/2017
In this creative, inspiring collection of 100 stories and recipes, Cherry Bombe magazine cofounders Diamond and Wu bring together some of the freshest voices in food today, including Padma Lakshmi, Christina Tosi, Aran Goyoaga, and more. Each recipe is as unique as the woman who shares it, adding a dash of nostalgia and a sprinkling of fun to the experience of cooking. The recipes, divided into mains; soups and salads; sides; appetizers, snacks, and sips; cookies, cakes, and pies; and sweet treats are tried and tested by the authors, who made sure that each can be replicated in the smallest, most minimally equipped of kitchens. The stories add a layer of intimacy to each dish, like sharing in the love of cooking with a friend. A helpful guide to tools and equipment is also provided. Chefs, food stylists, editors, bloggers, and farmers come together in this celebration of female foodies everywhere. VERDICT The perfect cookbook to share with a friend, mother, or food lover. The recipes are as diverse as the women behind them, making it a sure-fire hit with gourmands and home cooks alike.—Gricel Dominguez, Florida International Univ. Lib.

Library Journal