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The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks

by and

The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks Cover

 

Synopses & Reviews

Publisher Comments:

“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.

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."
Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

Review:

"There's something for everyone... from crowd-pleasing Zucchini Pancakes to elegant Risotto Rosso. And isn't it heartwarming that something as ephemeral as a blog, about something as transient as food, might be just good enough to make it to your permanent bookshelf? Take a bow, home cooks." NPR

Review:

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

Synopsis:

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 doesnt have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amandas and Merrills 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 Americas most talented cooks.

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.

Product Details

ISBN:
9780061887208
Author:
Amanda Hesser and Merrill Stubbs
Publisher:
William Morrow & Company
Author:
Hesser, Amanda
Author:
Stubbs, Merrill
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
American - General
Edition Description:
Hardcover
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
448
Dimensions:
9 x 8 x 43 in 50.4 oz

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Related Subjects


Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York
Featured Titles » General

The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 448 pages William Morrow & Company - English 9780061887208 Reviews:
"Publishers Weekly Review" by , "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."
Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"Review" by , "There's something for everyone... from crowd-pleasing Zucchini Pancakes to elegant Risotto Rosso. And isn't it heartwarming that something as ephemeral as a blog, about something as transient as food, might be just good enough to make it to your permanent bookshelf? Take a bow, home cooks."
"Review" by , 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."
"Synopsis" by , 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 doesnt have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amandas and Merrills 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 Americas most talented cooks.

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