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The Food52 Cookbook, Volume 2 - Seasonal Recipes from Our Kitchens to Yours
Edition en anglais
19,99 €
E-book - ePub
Résumé
The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country's most inventive home cooks.
Fiche technique
- Date de parution : 18/12/2012
- Editeur : William Morrow Cookbooks
- Collection : Food52
- ISBN : 978-0-06-220467-7
- EAN : 9780062204677
- Format : ePub
- Nb. de pages : 304 pages
- Caractéristiques du format ePub
- Pages : 304
- Protection num. : Contenu protégé
À propos des auteurs
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.
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.
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