Cherry Bombe

Zusatztext "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 A beautifully 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 Informationen zum Autor KERRY DIAMOND is the co-founder and editorial director of Cherry Bombe , a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at Harper's Bazaar and Women's Wear Daily . CLAUDIA WU is the co-founder and creative director of Cherry Bombe, and runs a creative consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine , and founded and published Me Magazine . Klappentext Recipes & stories from 100 of the most creative and 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 Times columnist 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 The Cherry Bombe team 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. THREE-CHEESE CAULIFLOWER GRATIN Anna Weinberg <...

Auteur

KERRY DIAMOND&#160;is the co-founder and editorial director of Cherry Bombe, a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at Harper's Bazaar and Women's Wear Daily.&#160;&#160;

CLAUDIA WU is the co-founder and creative director of&#160;Cherry Bombe,&#160;and runs a creative&#160;consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine, and founded and published Me Magazine.

Texte du rabat

Recipes & stories from 100 of the most creative and 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 Times columnist 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

The Cherry Bombe team 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.

Résumé
Recipes & stories from 100 of the most creative&#160;and 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:
&#160;
Mashama Bailey, chef of The Grey
Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams
Melissa Clark,&#160;New York Times&#160;columnist 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&#160;
Jessica Koslow, chef/owner of Sqirl
Padma Lakshmi, star of Top Chef
Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory&#160;
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
&#160;
The&#160;Cherry Bombe&#160;team 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.&#160;

2018 IACP Cookbook Award nominee for Compilations.

Échantillon de lecture
THREE-CHEESE CAULIFLOWER GRATIN
*Anna Weinberg

• Anna, the restaurateur behind San Francisco’s Park Tavern, The Marlowe, Leo’s Oyster Bar, and The Cavalier, grew up with a mom who wasn’t the great­est in the kitchen. But young Anna did love her mother’s signature creation—cauliflower casserole. When Anna opened The Marlowe, she worked with Chef Jennifer Puccio to elevate her mother’s classic to a new level of deliciousness and this golden, buttery gratin was born. A trio of cheeses—provolone, smoked cheddar, and traditional cheddar—and a bit of Dijon mustard turn the cauli­flower into a sumptuous side dish.

  Makes 6 servings

  Kosher salt
  4 bay leaves
  1½ teaspoons whole black peppercorns
  1 head cauliflower (about 3 pounds), cut into large florets
  …