The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks (PagePerfect NOOK Book)

The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks (PagePerfect NOOK Book)

by Amanda Hesser, Merrill Stubbs

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Overview

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 doesn’t have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amanda’s and Merrill’s 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 America’s most talented cooks.

Product Details

ISBN-13: 9780062101037
Publisher: HarperCollins Publishers
Publication date: 12/20/2011
Series: Food52 , #1
Sold by: HARPERCOLLINS
Format: NOOK Book
Pages: 448
Sales rank: 523,724
File size: 172 MB
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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.

Customer Reviews

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Food 52 Cookbook 3.3 out of 5 based on 0 ratings. 12 reviews.
mariemayer More than 1 year ago
The recipes in this book are excellent. I have tried several and they have all been absolutely delicious. This is a great cookbook for experienced home cooks. It's the best new cookbook beyond the basics that I've come across in a long time, possibly ever. I highly recommend it.
PaulBadger More than 1 year ago
Eventually, someone from B&N will read these reviews and realize there is a serious issue with cookbooks on their site. This is the fourth cookbook this year that will not load on the Nook HD+. If they cannot address this problem, I will be only too happy to stop purchasing anything from them. The tech support is pathetic, rude, and useless, and I STILL do not have access to cookbooks for which I paid. Want to buy cookbooks in e-book format? Do not risk B&N. They just want your money and will not provide product.
Anonymous More than 1 year ago
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sarah-e on LibraryThing More than 1 year ago
I received this book as a gift and I have turned to it several times since. The book is a set of recipes that won weekly contests on the Food52 website. Recipes have category titles, like "Your Best Brunch Eggs" or "Your Best Recipe with Horseradish," and winners were picked by the site's editors. Photos are gorgeous, as should be expected from a group of food bloggers. Comments at the end of the recipe from the dish's creator, site editors, or members of the community include anecdotes or helpful tips. I turn to blogs frequently for recipes, and the problems I find there - recipes that are poorly written or not detailed enough - are not problems with this book. However, it is not a comprehensive cooking guide and some of the more challenging recipes (like the Meyer Lemon Macarons, p324) lack the basic instruction that usually comes from a more structured cookbook.I have tried a few recipes from this book and am planning a nice dinner to feature something fancy for my mother, who gave me the book. Every vegetable side I have made has come out perfectly, and I must recommend the Absurdly Addictive Asparagus (p338), which is every bit as wonderful as it sounds.
SDPogue on LibraryThing More than 1 year ago
Little did I know when I picked this book up that I was going to be completely swept away. First Food52 is a website created by the authors to support home cooking. I could spend a day there just looking over their dinner and a movie section.The cookbook represents a year's worth of recipes that the authors gathered from their website. These are not just any recipes but the winners of a variety of contests they hold.The recipes are real world recipes - sophisticated and yet homey. I can imagine my family eating these foods at the dinner table. I pictured my son enjoying buttery cookies and exotic soups and loving them.I can't even begin to pick out a favorite and I'm sure my days will be consumed with fitting these recipes into our menus.I liked that the recipes stretched beyond my comfort level but not so much that I was intimidated. The cookbook its self is open and honest like sitting down with friends to talk food.The recipes are adult but can easily be served to children (minus the numerous inventive cocktails). I like that there are whole foods in these recipes and they are not too complicated. This is definetely one that is going on my shelf at home.
4fish on LibraryThing More than 1 year ago
It's a sad fact of modern publishing that few of the recipes in most cookbooks are tested before publication. Contrast that with the YEARS of testing Julia Child and her co-authors did before publishing the first edition of The Art of French Cooking. Most of the cookbooks I read don't yield more than a few recipes that I want to try. All this is by way of a long introduction to the latest cookbook I finished, the Food52 Cookbook.The authors, Amanda Hesser and Merrill Stubbs, teamed to create The Essential New York Times Cookbook, published last year. In her introduction to The Food52 Cookbook, Merrill Stubbs says that experience made them realize that the best recipes come from home cooks. So they created the Food52 website, a forum for home cooks to post recipes that are then tested and voted on by other contributors. The best of the best are printed here.Organized by season, recipes were originally posted either in response to a particular weekly challenge based on a particular seasonal ingredient (Your Best Asparagus Recipe, for example) or category (Your Best Italian Dessert). There are also wildcard winners, other recipes that garnered too many kudos to leave out. I haven't been able to do any testing yet, but some of the recipes I've bookmarked include Lemon Posset, Roasted Bagna Cauda Broccoli, and Savory Grapefruit Sabayon.A unique approach produces a superior cookbook!
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