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 contributorsputting 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.
Praise for The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks…
“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
One of 2011’s Best Cookbooks -NPR
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