Amanda Hesser, Merrill Stubbs – The Food52 Cookbook: Volume 1, 140 Winning Recipes from Exceptional Home Cooks

Amanda Hesser, Merrill Stubbs – The Food52 Cookbook: Volume 1, 140 Winning Recipes from Exceptional Home CooksThe 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 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.Review“There’s something for everyone . . . from crowd-pleasing Zucchini Pancakes to elegant Risotto Rosso. And isn’t it heartwarming that something as ephemeral as a blog, about something as transient as food, might be just good enough to make it to your permanent bookshelf? Take a bow, home cooks.” (NPR )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 )About the AuthorAmanda 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 AwardsPrint Length: 448 pagesPublisher: William Morrow Cookbooks (December 20, 2011)Sold by: HarperCollins PublishersLanguage: EnglishAmazon feedback, overall 4.2 out of 5http://www.amazon.com/The-Food52-Cookbook-ebook/product-revi…