Cherry Bombe: The Cookbook

Available

Product Details

Price
$35.00  $32.20
Publisher
Clarkson Potter Publishers
Publish Date
Pages
256
Dimensions
8.5 X 1.1 X 10.9 inches | 2.8 pounds
Language
English
Type
Hardcover
EAN/UPC
9780553459524

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About the Author

KERRY DIAMOND is the co-founder and editorial director of Cherry Bombe, a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at Harper's Bazaar and Women's Wear Daily.

CLAUDIA WU is the co-founder and creative director of Cherry Bombe, and runs a creative consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine, and founded and published Me Magazine.

Reviews

"Your kitchen shelf ... needs a hard copy of this bubblegum-pink book fresh off the press." --Vogue

The cookbook is as fun, surprising, diverse, and drop-dead beautiful as the contributors it features. Scratch-made manicotti, crab cakes with corn salsa, and classic yellow cake with chocolate frosting are, like everything in this book, totally delicious, eclectic home-runs. --Goop

"Will look great casually splayed on your kitchen counter." --Elle

"The momentum continues with the release of [this] collection of recipes from a "Bombe Squad" of 100 contributors." --WSJ Magazine

"Diamond and Wu are leading a bona fide movement to change the way women are represented in the food world." --Nylon

"[A] fun-filled celebration of cooking and dining." --Eater.com

"Offers a lot of bang for your buck." -Boston Globe

"A beautiful extension of the magazine, with a striking bubble-gum pink cover and a compilation of recipes from women Diamond and Wu admire." --MarthaStewart.com

"The pink cover ... gives a clue to the vibrant recipes inside. And they truly impress." --Cool Hunting

"A collection of dynamo women and their equally inspiring recipes." --Domino

"A beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel." --Publishers Weekly

"Kerry Diamond and Claudia Wu built a community of women in food." --The Globe and Mail

"The colorful images in the book look enticing, but also steer clear from looking fussy." --Cool Hunting