- Series: Food52 (Book 1)
- Hardcover: 448 pages
- Publisher: William Morrow Cookbooks; Original edition (November 15, 2011)
- Language: English
- ISBN-10: 006188720X
- ISBN-13: 978-0061887208
- Product Dimensions: 8 x 1.4 x 9 inches
- Shipping Weight: 3.1 pounds (View shipping rates and policies)
- Average Customer Review: 79 customer reviews
- Amazon Best Sellers Rank: #258,545 in Books (See Top 100 in Books)
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The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks Hardcover – October 25, 2011
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“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 2011’s Best Cookbooks (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)
From the Back Cover
The 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 Butter
These 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.
Top customer reviews
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These 140 recipes may be intended FOR home cooks, but they're not all FROM home cooks. Most recipe contributors have some serious food creds. They include several food bloggers, a culinary student, a private chef or two, and even a culinary instructor. I bought the book because I enjoy the food52 com website, and own and appreciate a previous book, "Genius Recipes."
This book is beautifully constructed, curated, and edited. It's the harvest from their year-long recipe contests, the winners of which were adjudicated by other members of the food52 community. The recipes in this volume were tested by "A&M," the author/editors. Every single recipe comes with a headnote that usually combines comments from the recipe's originator with thoughts from A&M. Every recipe has "tips and techniques," "about the cook," and, usually, comments from the members of the food52 community who loved the dish. Every dish has a color photo of the completed dish, and we see many photos of A&M preparing the dishes as well.
Although some recipes are simple and quick, most are not: the recipe contributors want you to get it right, and A&M and their publisher -- THANK YOU! -- don't seem to limit them in terms of ingredients or instructions. Like the individual recipe contributors, the recipes are literally all over the map: from "Secret [Swedish] Cookies" to "Shrimp Biryani," "Turkey Pho," and "Whole Baked Fish in Sea Salt with Parsley Gremolata."
If you're a meat lover, you'll find lots of recipes to bookmark in this volume. I don't eat meat other than fish, but I've bookmarked "Helen's Spicy Shrimp," "Griddled Polenta Cakes," and "Spanish Roasted Potato Salad."
And I may find myself making the "Secret Cookies" for the holidays :).
She is a home cook that can turn anything in the cupboard to something that looks like a restaurant meal. I would much rather have her cook me something that go out.
I read the reviewers who say that the recipes are too difficult to make. I asked my sister and she said they were not difficult and has already made a few. She is not high end, but just someone who loves to cook good meals for her family. I think if you are concerned about being too difficult then maybe they are not willing to learn and grow their cooking talents (just a thought, not an indictment). but I know she is always looking to learn more and make better and more creative things. She seems to be extremely happy with it.
So I guess if you want a simple daily cookbook, stick with the joys of cooking...that is my level. ;) But if you like to be creative and learn and advance your ability and love looking at beautiful pictures, this is a perfect book.
Throw out the authors' names. This book of recipes was written by America -- cooks like you and me who mostly had to find our own way. It is a celebration of individual effort, and individual effort usually defies categorization. Let me suggest that you tour our country, visit every house in every town, choose the best meals and write those recipes down, then put the best of the best into a folio, and then organize it by the season you visited. This is what you have here -- the cookbook Mark Twain never wrote. Five stars, plus one for the sheer impossibility.