The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

by Amanda Hesser, Merrill Stubbs

Overview

“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
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.

Editorial Reviews

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.
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Publishers Weekly

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.

Washington Post

One of 2011’s Best Cookbooks

NPR