Food52 Cookbook: Seasonal Recipes from Our Kitchens to Yours - Rilegato

Hesser, Amanda; Stubbs, Merrill

Rilegato

ISBN 10: 0061887293 ISBN 13: 9780061887291

Casa editrice: William Morrow Cookbooks, 2012

Riassunto

Featuring content gathered from the Food52.com online community, expert advice, behind-the-scenes photos and reader comments, this unique cookbook features an abundance of seasonal recipes from the country's most skilled—and inventive—home cooks. 30,000 first printing.

Su questo libro

Recensione:

“Accessible and appealing. . . . Wonderful . . . capture[s] the spirit of passionate home cooks everywhere, and allow[s] readers to share their knowledge and become part of this very special, living collaboration. The 140 recipes, both traditional and charmingly unexpected, are beautifully photographed and organized by season.” (Publishers Weekly (starred review))

L'autore:

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.

Su questa edizione

• Editore: William Morrow Cookbooks
• Data di pubblicazione: 2012
• ISBN 10: 0061887293
• ISBN 13: 9780061887291
• Rilegatura: Copertina rigida
• Numero di pagine: 296