The Food52 Cookbook

After years of testing recipes, Amanda Hesser and Merrill Stubbs know that the best meals come not from professional chefs at gourmet restaurants, but from the kitchens of home cooks, where practicality and inventiveness take center stage. At Food52.com, skilled home cooks submit recipes and participate in a lively online community, competing each week by sending in their best seasonally appropriate recipe within a particular category. While Amanda and Merrill choose the finalists, readers vote for the best recipe. "The Food52 Cookbook" contains all 104 winning recipes, along with dozens of wild card favorites, including: Summer Corn Chowder, Lamb Burgers with Cilantro Yogurt, Fasoolya Khadra (Beef and Green Bean Stew), Grilled Blade Chops over Greek Salad, Not Red Velvet Cake with Fudge Glaze, and Strawberries with Lavender Biscuits. "The Food52 Cookbook" captures the community spirit and flavor that have made the website a success, and includes the authors' expert comments on every recipe, plus behind-the-scenes photos, tips and variations, reader comments, and brief features on the contributors.

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Bli först med att recensera och betygsätt boken The Food52 Cookbook - du kan vinna 200 kr varje månad i tävlingen "Månadens recension".

One of the Top 10 Cookbooks of 2011: "A testament to crowd-sourcing, to accomplished cooks who don't necessarily blog, and to Food52.com's smart curating."--Washington Post

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A food reporter and columnist for the New York Times since 1997, Amanda Hesser is the author of the award-winning cookbook The Cook and the Gardener, as well as Cooking for Mr. Latte and Eat, Memory. She is also the author of The Essential New York Times Cookbook. She lives in Brooklyn, New York, with her husband and their twin son and daughter. Merrill Stubbs is a graduate of Brown University and Le Cordon Bleu in London. She is the food editor at Herb Quarterly and has written for the Times' T Living, Edible Brooklyn, Body and Soul, and Culinate.com. She lives in Brooklyn, New York.

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