Cookbook review: The Food52 Cookbook, Volume 2(Read article summary)
The James Beard Award winning website Food52.com has crowd-sourced another cookbook with its signature charming style.
This may be one case where too many cooks in the kitchen is a good thing.
The award-winning community of online home cooks is back with another crowd-sourced tome, The Food52 Cookbook, Volume 2. Created by food writers Amanda Hesser and Merrill Stubbs, Food52.com is a recipe and cooking website that invites online users to contribute and critique recipes, and share solutions for kitchen challenges. So immediate has been its success since its launch in late 2009, Food52 has attracted more than 85,000 members and was named the 2012 Publication of the Year by the James Beard Foundation.
This second cookbook edited by Hesser and Stubbs includes 104 recipes culled from the themed recipe contests hosted each week over the course of a year on Food52 (as in 52 weeks). Full of interesting, unique dishes and candid comments from Food52.com groupies, "The Food52 Cookbook, Volume 2" inspires as easily as it charms.
Volume 2 is organized by season in order to best showcase its emphasis on seasonal, fresh cooking. Its recipes demonstrate a certain artisanal flair, with such titles as "Almond Cake with Orange Flower Water Syrup," "Variegated Spiced Latkes," "Coconut Cajeta & Chocolate Fondue," and "Late Night Coffee Brined Chicken," to name a few.