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The Cookbook
The Cookbook
By Kerry Diamond and Claudia Wu
By Kerry Diamond and Claudia Wu
Best Seller
Category: American Regional Cuisine
Category: American Regional Cuisine
Hardcover $35.00
Oct 10, 2017 | ISBN 9780553459524
Ebook $12.99
Oct 10, 2017 | ISBN 9780553459531
Hardcover $35.00
Oct 10, 2017 | ISBN 9780553459524
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$35.00
Oct 10, 2017 | ISBN 9780553459524
Buy from Other Retailers:
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Oct 10, 2017 | ISBN 9780553459531
Buy from Other Retailers:
Buy the Ebook:
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About Cherry Bombe
Recipes & stories from 100 of the most creativeand inspiring women in food today
It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:
Mashama Bailey, chef of The Grey
Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams
Melissa Clark,New York Timescolumnist and cookbook author
Amanda Cohen, chef/owner of Dirt Candy
Angela Dimayuga, executive chef of Mission Chinese Food
Melissa & Emily Elsen, founders of Four & Twenty Blackbirds
Karlie Kloss, supermodel and cookie entrepreneur
Jessica Koslow, chef/owner of Sqirl
Padma Lakshmi, star of Top Chef
Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory
Chrissy Teigen, supermodel and bestselling cookbook author
Christina Tosi, chef and founder of Milk Bar
Joy Wilson, of Joy the Baker
Molly Yeh, of my name is yeh
TheCherry Bombeteam asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.
2018 IACP Cookbook Award nominee for Compilations.
About Cherry Bombe
Recipes & stories from 100 of the most creativeand inspiring women in food today
It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:
Mashama Bailey, chef of The Grey
Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams
Melissa Clark,New York Timescolumnist and cookbook author
Amanda Cohen, chef/owner of Dirt Candy
Angela Dimayuga, executive chef of Mission Chinese Food
Melissa & Emily Elsen, founders of Four & Twenty Blackbirds
Karlie Kloss, supermodel and cookie entrepreneur
Jessica Koslow, chef/owner of Sqirl
Padma Lakshmi, star of Top Chef
Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory
Chrissy Teigen, supermodel and bestselling cookbook author
Christina Tosi, chef and founder of Milk Bar
Joy Wilson, of Joy the Baker
Molly Yeh, of my name is yeh
TheCherry Bombeteam asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.
2018 IACP Cookbook Award nominee for Compilations.
Product Details
Category: American Regional Cuisine
Hardcover | $35.00
Published by Clarkson Potter
Oct 10, 2017 | 256 Pages | 8-1/4 x 10-3/4 | ISBN 9780553459524
Category: American Regional Cuisine
Ebook | $12.99
Published by Clarkson Potter
Oct 10, 2017 | 256 Pages | ISBN 9780553459531
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Praise
“Your kitchen shelf … needs a hard copy of this bubblegum-pink book fresh off the press.” —Vogue
The cookbook is as fun, surprising, diverse, and drop-dead beautiful as the contributors it features. Scratch-made manicotti, crab cakes with corn salsa, and classic yellow cake with chocolate frosting are, like everything in this book, totally delicious, eclectic home-runs. –Goop
“Will look great casually splayed on your kitchen counter.” —Elle“The momentum continues with the release of[this]collection of recipes from a “Bombe Squad” of 100 contributors.” —WSJ Magazine“Diamond and Wu are leading a bona fide movement to change the way women are represented in the food world.” —Nylon
“[A]fun-filled celebration of cooking and dining.”–Eater.com“Offers a lot of bang for your buck.” –Boston Globe
“A beautiful extension of the magazine, with a striking bubble-gum pink cover and a compilation of recipes from women Diamond and Wu admire.” —MarthaStewart.com“The pink cover … gives a clue to the vibrant recipes inside. And they truly impress.” –Cool Hunting“A collection of dynamo women and their equally inspiring recipes.” —Domino
“Abeautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel.” —Publishers Weekly
“Kerry Diamond and Claudia Wu built a community of women in food.” —The Globe and Mail
“The colorful images in the book look enticing, but also steer clear from looking fussy.” –Cool Hunting
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Category: American Regional Cuisine
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Oct 10, 2017 | ISBN 9780553459524
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