From the founders of the trendsetting magazine Cherry Bombe, known for its coverage of both food and fashion, comes a beautifully photographed cookbook of 100 recipes and cooking tips from the best women in food today, including those who serve it, make it, style it, and more
KERRY DIAMONDis 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 ofCherry
Bombe,and runs a creativeconsulting and design studio. Previously,
she was art director at V and Visionaire magazines, design director
at Index Magazine, and founded and published Me Magazine.
"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
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