The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

by Amanda Hesser, Merrill Stubbs
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Overview

The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks by Amanda Hesser, Merrill Stubbs

“I’ve been a judge on Food52, and let me just say, the recipes are excellent!”
—Gwyneth Paltrow

The Food 52 Cookbook is the first-ever online community cookbook, based on the popular Food52.com website (“Best of the Web” —Saveur) by bestselling author Amanda Hesser and food writer Merrill Stubbs. The beautifully photographed pages are filled with more than 140 delicious seasonal recipes from the most inventive home cooks in America. The Food 52 Cookbook is a feast for the senses, tantalizing with scrumptious culinary delights like Lamb Burgers with Cilantro Yogurt and Strawberries with Lavender Biscuits.

Product Details

ISBN-13: 9780061887208
Publisher: HarperCollins Publishers
Publication date: 10/25/2011
Pages: 448
Sales rank: 285,297
Product dimensions: 8.20(w) x 9.10(h) x 1.30(d)

About 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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