Cherry Bombe

The Cookbook

Kerry Diamond, Claudia Wu

$85

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Crown Publishing Group, Division of Random House Inc
10 October 2017

Cookery, food & drink

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

Recipes & stories from 100 of the most creativeand 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 Timescolumnist 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

TheCherry Bombeteam 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.

2018 IACP Cookbook Award nominee for Compilations.

By: Kerry Diamond, Claudia Wu
Imprint: Crown Publishing Group, Division of Random House Inc
Country of Publication: United States
Dimensions: Height: 273mm, Width: 210mm, Spine: 31mm
Weight: 1.292kg
ISBN: 9780553459524
ISBN 10: 055345952X
Pages: 256
Publication Date: 10 October 2017
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for Cherry Bombe: The Cookbook

Diamond and Wu, cofounders of the slick biannual indie magazine Cherry Bombe about women and food, have crafted a book for the intersection of the pink-pussy-hat brigade and the food crowd: 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. --Publisher's Weekly