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Cherry Bombe: The Cookbook by Kerry Diamond and Claudia Wu

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Notes about this book

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Notes about Recipes in this book

  • Lemon poppy seed muffins [Christina Tosi]

    • EmilyR on April 07, 2018

      Beautiful book... I bought it specifically for this recipe (excited to try more!) and it did not disappoint. We love lemons and have a lemon tree in our backyard, so I try a lot of lemon recipes in a variety of styles. Usually Tosi recipes are cloyingly sweet. This time I didn’t reduce the sugar, though skipped the glaze. My kids exclaimed how delicious these are immediately after I made them. I have to agree they are excellent and will definitely be added to my list of favorites.

    • Frogcake on April 14, 2018

      These are definitely more work than the average muffin recipe - but they really are fantastic muffins. So lemony, so smacking good that i would make them again the next time i have a lemon-lover craving. I made a few substitutions using one quarter of a cup of plain greek yoghurt and one quarter cup buttermilk to replace the creme fraiche that i didn’t have. I bought a dozen almost past expiry lemons just for this recipe and they were extremely juicy. Still, the muffins turned out light and fluffy.

    • raybun on March 28, 2018

      I agree with bwip these are the lemoniest muffins I have ever tasted. Very labour intensive for a muffin, but definitely worth the extra effort.

    • bwhip on March 13, 2018

      Lemoniest muffins ever! How could they not be, filled with all that pure lemon? I did a double-take when I read the recipe - which included not only the zest of eight lemons, but also the supremed segments and all the juice. I wondered how cakey they could be with all that liquid in there, but they puffed up nicely. What an interesting recipe. It'd be hard to imagine a muffin with more lemon flavor than these. Very good.

  • Coconut banana bread with ginger & flaxseeds [Camille Becerra]

    • Laraaline on December 10, 2017

      Best banana bread, this will replace previous recipes.

  • Sweet & sour shrimp with cherry tomatoes [Padma Lakshmi]

    • evas on March 20, 2018

      Went to a cookbook supper club featuring this book and this was a stand out dish. I'm not a huge shrimp fan so likely would never have tried it myself but the sauce was delicious!

    • raybun on March 28, 2018

      I loved this. I was a little dubious at first combining apricots and shrimp, but the dish really came together and the diverse ingredients really complemented each other. Don’t skip the preserved lemons, they add a fantastic sour element.

    • bwhip on March 10, 2018

      Results turned out pretty tasty, though the instructions were a bit odd. I cooked it in a wok, and definitely found that it needed more heat at various stages (particularly when recipe calls for medium heat) to properly cook everything. Also, when the recipe calls for tomatoes to be added, then cooked for a while to reduce liquid - there really isn't much of any liquid to reduce? Flavor from preserved lemon was fairly dominant in ours.

  • Salmon salad with fennel & new potatoes [Melissa Clark]

    • evas on March 20, 2018

      Another great item at the cookbook supper club that I'll likely make myself - dressing (pretty green) was served on the side so as not to take away from the presentation. The person who prepared the dish said there was plenty of dressing for more than this salad alone.

  • Garnet yam pancakes with crème fraîche & caviar [Tanya Holland]

    • evas on March 20, 2018

      Easy to make using a food processor to grate the onions and yams. I tossed the yams and onions with the salt to "milk" the moisture from them since the yams were fairly dry. Fried the pancakes in the oil as directed but may try on a griddle with less oil next time around since they weren't as tasty upon reheating the next day.

  • Filipino vinegar chicken (Adobong manok sa gata) [Nicole Ponseca]

    • MmeFleiss on June 13, 2018

      The sauce for this was fantastic; this was a huge hit in our house.

  • Manicotti with cherry tomato sauce [Sarah Gavigan]

    • raybun on March 28, 2018

      I really enjoyed this, and made it mid week friendly by making the crepes ahead of time. I didn’t have the suggested Sicilian cherry tomato sauce but I had a portion of Dennis the Prescott tomato pizza sauce with was an excellent substitution.

  • Shroomy cheeseburgers with maple thyme caramelized onions [Erin Fairbanks]

    • raybun on March 28, 2018

      Grating mushrooms was a first for me, but the end result was the tastiest burger I have ever made. My 10yr old, who can usually detect a microscopic mushroom spore happily devoured this totally oblivious. The caramelized onions are divine, with the lemon zest and thyme added at the end.

    • bwhip on April 09, 2018

      These were delicious burgers. The mushrooms made them really moist and flavorful, and the caramelized onions were excellent, with a great blend of flavor from the maple, balsamic, thyme and lemon zest. I'm getting hungry again just thinking about these. :)

  • Chicken meatballs in roasted lemon broth [Sarah Hymanson and Sara Kramer]

    • raybun on March 28, 2018

      These meatballs are very tasty, and have an excellent texture. Sautéed leek, fennel, pine nuts (I used almonds), and ground chicken, simmered in a flavourful broth. Roasted lemons add an amazing touch, don’t skip this step if possible!

  • Buttered chanterelles [Iliana Regan]

    • raybun on March 28, 2018

      I used a mix of organic black oyster (pleurotes) and shimeji mushrooms as I couldn’t find chanterelles. The vinegar added a lovely acidic note, served on baguette.

  • Goat cheese soufflés [Louisa Conrad]

    • raybun on March 28, 2018

      A delicious soufflé, tangy goats cheese mixed with chives, that puffed up magnificently in the oven. I made a spinach, maple roasted pear & hazelnut salad to go with it, a memorable meal!

  • Whole wheat chocolate chip cookies with toasted walnuts [Avery Ruzicka]

    • raybun on March 28, 2018

      These were excellent cookies. I shared them with a friend who couldn’t believe they were made purely with whole wheat flour. I replaced the walnuts with pecans.

  • Bubbie Smigel cake with mocha frosting [Karen Leibowitz]

    • raybun on March 28, 2018

      This was delicious! The only change I made was increasing the chocolate from a vague 3 squares to about 100g. I also left the cake unfrosted, and served it on the side as some family members aren’t that keen on it. Mocha icing is really wonderful.

    • bwhip on March 04, 2018

      This was a really unusual method for making a marble cake, compared to most I’ve seen - but the cake was delicious. The chocolate portion is just a ribbon of melted unsweetened chocolate, but it works. I changed the mixing technique to more of a traditional method to avoid overmixing, alternately blending in the flour and sour cream at the end. Mocha frosting was quite tasty too.

  • Irish soda bread [Alissa Wagner]

    • raybun on March 28, 2018

      A quick soda bread that can be whipped up in a couple of minutes and eaten less than an hour later. Very versatile dried fruit & spices wise, I added cardamom and a little ginger. Served with lashings of Irish butter and tea.

  • Honey semifreddo [Elise Kornack]

    • raybun on March 28, 2018

      These were so good! The texture was mousse like despite being frozen overnight, due to the gelatin. I made a quick blueberry compote to pour over the top that complemented the honey flavour very well. Definitely a repeat recipe.

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Reviews about this book

  • Food52

    ...is full of “unique and accessible recipes” that are not only “well-written, but represent so many voices in the food industry, all of them women.

    Full review
  • Joy the Baker

    From breakfast, straight through to dessert, this book is brought together by tons of amazing women in today’s food space and the diversity of food and ideas in one book is really incredible.

    Full review
  • Food52

    The book features more than one hundred recipes from a wide range of female voices, like Chrissy Teigen, Melissa Clark, Joy Wilson, and Gail Simmons...

    Full review
  • ISBN 10 055345952X
  • ISBN 13 9780553459524
  • Published Oct 10 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Recipes & stories from 100 of the most creative and inspiring women in food today

It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:
 
Mashama Bailey, chef of The Grey
Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams
Melissa Clark, New York Times columnist and cookbook author
Amanda Cohen, chef/owner of Dirt Candy
Angela Dimayuga, executive chef of Mission Chinese Food
Melissa & Emily Elsen, founders of Four & Twenty Blackbirds
Karlie Kloss, supermodel and cookie entrepreneur 
Jessica Koslow, chef/owner of Sqirl
Padma Lakshmi, star of Top Chef
Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory 
Chrissy Teigen, supermodel and bestselling cookbook author
Christina Tosi, chef and founder of Milk Bar
Joy Wilson, of Joy the Baker
Molly Yeh, of my name is yeh
 
The Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.