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Review ------ “Accessible and appealing. . . . Wonderful . . . capture[s] the spirit of passionate home cooks everywhere, and allow[s] readers to share their knowledge and become part of this very special, living collaboration. The 140 recipes, both traditional and charmingly unexpected, are beautifully photographed and organized by season.” (Publishers Weekly (starred review)) Read more ( javascript:void(0) ) From the Back Cover ------------------- The team behind the bestselling The Food52 Cookbook and the James Beard Award–winning website Food52.com are back. Powered by a thriving online community and edited by noted food writers Amanda Hesser and Merrill Stubbs, Food52.com spotlights the best recipes from talented home cooks all over the world. The Food52 Cookbook, Volume 2, features seventy-five of the latest community favorites, including: * Late-Night Coffee-Brined Chicken * Roasted Carrot Soup * ed Beef Skewers with Horseradish Cream * Kentucky Hot Toddy * Burnt Caramel Pudding Read more ( javascript:void(0) ) About the Author ---------------- Amanda Hesser has been named one of the fifty most influential women in food by Gourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her book The Essential New York Times Cookbook was a New York Times bestseller and the winner of a James Beard Award. Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the New York Times, Edible Brooklyn, and Body+Soul, and she was the food editor for Quarterly magazine. Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards. Amanda Hesser has been named one of the fifty most influential women in food by Gourmet. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection Eat, Memory. Her book The Essential New York Times Cookbook was a New York Times bestseller and the winner of a James Beard Award. Merrill Stubbs has worked in the food industry for more than a decade. A graduate of Le Cordon Bleu, she has written for the New York Times, Edible Brooklyn, and Body+Soul, and she was the food editor for Quarterly magazine. Food52.com, which has more than 20,000 recipes and 900,000 monthly visitors, was named Best Food Publication at the 2012 James Beard Awards. Read more ( javascript:void(0) )