The Best Cooks Are Home CooksAccomplished 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 CookiesSecret Ingredient Beef Stew Simple Summer Peach CakeWishbone Roast Chicken with Herb ButterThese 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.
| Autor: | Hesser Amanda Stubbs Merrill |
|---|---|
| ISBN: | 9780061887208 |
| Sprache: | Englisch |
| Produktart: | Gebunden |
| Verlag: | Harper Collins |
| Veröffentlicht: | 15.11.2011 |
| Untertitel: | 140 Winning Recipes from Exceptional Home Cooks |
| Schlagworte: | COOKING: Entertaining COOKING: General COOKING: Holiday COOKING: Regional & Cultural / American / California Style COOKING: Regional & Cultural / American / General COOKING: Regional & Ethnic / American / General COOKING: Seasonal COOKING: Specific Ingredients / Meat COOKING: Specific Ingredients / Natural Foods COOKING: Specific Ingredients / Vegetables GARDENING: Vegetables |
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.