Cherry Bombe: The Cookbook by Kerry Diamond and Claudia Wu
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Manicotti with cherry tomato sauce [Sarah Gavigan] (page 22)
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Simple summer tomato sauce [Anya Fernald] (page 26)
from Cherry Bombe: The Cookbook Cherry Bombe by Kerry Diamond and Claudia Wu
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Pink spaghetti with beet & ricotta sauce [Elettra Wiedemann] (page 28)
from Cherry Bombe: The Cookbook Cherry Bombe by Kerry Diamond and Claudia Wu
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Easy crab rolls with avocado [Chrissy Teigen] (page 30)
from Cherry Bombe: The Cookbook Cherry Bombe by Kerry Diamond and Claudia Wu
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Roasted branzini with tomatoes, potatoes & herbs [Katie Button] (page 32)
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Sweet & sour shrimp with cherry tomatoes [Padma Lakshmi] (page 34)
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Dungeness crab cakes with corn tomato salsa [Renee Erickson] (page 36)
from Cherry Bombe: The Cookbook Cherry Bombe by Kerry Diamond and Claudia Wu
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Silky egg custard rice with littleneck clams [Erika Chou] (page 38)
from Cherry Bombe: The Cookbook Cherry Bombe by Kerry Diamond and Claudia Wu
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Olive oil-poached tuna with fennel & oranges [Nina Clemente] (page 40)
from Cherry Bombe: The Cookbook Cherry Bombe by Kerry Diamond and Claudia Wu
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Fish in parchment with herb sauce [Kristy Mucci] (page 42)
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Taiwanese three-cup chicken (San bei ji) [Danielle Chang] (page 44)
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Lemongrass & ginger-brined chicken [Jessica Koslow] (page 46)
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Beer-brined roast chicken [Adrienne Cheatham] (page 54)
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Vindaloo BBQ baby back ribs [Preeti Mistry] (page 58)
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Brisket with sweet & sour onions [Jessamyn Rodriguez] (page 60)
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Swedish meat & potato hash (Pyttipanna) [Emma Bengtsson] (page 64)
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Baked eggs with leeks & dandelion greens [Aran Goyoaga] (page 66)
from Cherry Bombe: The Cookbook Cherry Bombe by Kerry Diamond and Claudia Wu
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Savory oatmeal with miso & mushrooms [Lexie Smith] (page 68)
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Notes about this book
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- 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 todayIt’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.