The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours
Ebook
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Overview
A “wonderful” new collection of seasonal recipes from America’s best home cooks, compiled by the team behind the James Beard Award–winning website (Publishers Weekly, starred review).
The Food52 Cookbook was named one of the Best Cookbooks of the Year by NPR and the Washington Post. Now the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks. The Food52 Cookbook, Volume 2 features contest winners and community favorites including:
“Accessible and appealing. . . . beautifully photographed and organized by season.” —Publishers Weekly (starred review)
The Food52 Cookbook was named one of the Best Cookbooks of the Year by NPR and the Washington Post. Now the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks. The Food52 Cookbook, Volume 2 features contest winners and community favorites including:
- Late-Night Coffee-Brined Chicken
- Roasted Carrot Soup
- Herbed Beef Skewers with Horseradish Cream
- Kentucky Hot Toddy
- Burnt Caramel Pudding
- Crispy Salt-and-Pepper French Toast
- Korean Fried Chicken Wings, and many more
“Accessible and appealing. . . . beautifully photographed and organized by season.” —Publishers Weekly (starred review)
“Accessible and appealing. . . . Wonderful . . . capture[s] the spirit of passionate home cooks everywhere, and allow[s] readers to share their knowledge and become part of this very special, living collaboration. The 140 recipes, both traditional and charmingly unexpected, are beautifully photographed and organized by season.” — Publishers Weekly (starred review)
- Title: The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours
- Authors: Amanda Hesser, Merrill Stubbs
- Publisher: William Morrow Cookbooks
- Print Publication Date: 2024
- Logos Release Date: 2024
- Pages: 304
- Language: English
- Resources: 1
- Format: Digital › Ebook
- ISBNs: 9780062204677, 9780061887291, 0061887293, 006220467X
- Resource ID: LLS:9780062204677
- Resource Type: Monograph
- Metadata Last Updated: 2025-04-21T19:43:02Z
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.