The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours (Food52, 2) - Hardcover

Hesser, Amanda; Stubbs, Merrill

Hardcover

ISBN 10: 0061887293 ISBN 13: 9780061887291

Publisher: William Morrow Cookbooks, 2012

Synopsis

The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks.

About this title

From the Back Cover:

The team behind the bestselling The Food52 Cookbook and the James Beard Award–winning website Food52.com are back. Powered by a thriving online community and edited by noted food writers Amanda Hesser and Merrill Stubbs, Food52.com spotlights the best recipes from talented home cooks all over the world. The Food52 Cookbook, Volume 2, features seventy-five of the latest community favorites, including:

• Late-Night Coffee-Brined Chicken
• Roasted Carrot Soup
• Herbed Beef Skewers with Horseradish Cream
• Kentucky Hot Toddy
• Burnt Caramel Pudding

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.

About this edition

• Publisher: William Morrow Cookbooks
• Publication date: 2012
• ISBN 10: 0061887293
• ISBN 13: 9780061887291
• Binding: Hardcover
• Number of pages: 304