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Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks Copertina rigida – 15 novembre 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
Dalla quarta di copertina
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.
- Editore : William Morrow Cookbooks; Original edizione (15 novembre 2011)
- Lingua : Inglese
- Copertina rigida : 440 pagine
- ISBN-10 : 006188720X
- ISBN-13 : 978-0061887208
- Peso articolo : 1.51 kg
- Dimensioni : 3.3 x 20.83 x 23.11 cm
- Recensioni dei clienti:
Le recensioni migliori da altri paesi
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 :).
The food world is now ‘global’ especially due to the internet. Persisting with volume measurements is a big mistake especially since there are only three countries at the time of writing who have not embraced metric measurements- Libya, Burma and the US- if one wants to reach out AND sell to an international market AND Amazon reaches an international audience.
Two stars for innovative recipes and great illustrations.