{"product_id":"cherry-bombe-isbn-9780553459524","title":"Cherry Bombe","description":"\u003cb\u003eRecipes \u0026amp; stories from 100 of the most creative and inspiring women in food today\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e It’s the first-ever cookbook from the team behind \u003ci\u003eCherry Bombe\u003c\/i\u003e, the hit indie magazine about women and food, and the \u003ci\u003eRadio Cherry Bombe\u003c\/i\u003e 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:\u003cbr\u003e  \u003cbr\u003e Mashama Bailey, chef of The Grey\u003cbr\u003e Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams\u003cbr\u003e Melissa Clark, \u003ci\u003eNew York Times\u003c\/i\u003e columnist and cookbook author\u003cbr\u003e Amanda Cohen, chef\/owner of Dirt Candy\u003cbr\u003e Angela Dimayuga, executive chef of Mission Chinese Food\u003cbr\u003e Melissa \u0026amp; Emily Elsen, founders of Four \u0026amp; Twenty Blackbirds\u003cbr\u003e Karlie Kloss, supermodel and cookie entrepreneur \u003cbr\u003e Jessica Koslow, chef\/owner of Sqirl\u003cbr\u003e Padma Lakshmi, star of \u003ci\u003eTop Chef\u003c\/i\u003e\u003cbr\u003e Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory \u003cbr\u003e Chrissy Teigen, supermodel and bestselling cookbook author\u003cbr\u003e Christina Tosi, chef and founder of Milk Bar\u003cbr\u003e Joy Wilson, of Joy the Baker\u003cbr\u003e Molly Yeh, of my name is yeh\u003cbr\u003e  \u003cbr\u003e The \u003ci\u003eCherry Bombe\u003c\/i\u003e 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. \u003cbr\u003e\u003cbr\u003e2018 IACP Cookbook Award nominee for Compilations.\"Your kitchen shelf ... needs a hard copy of this bubblegum-pink book fresh off the press.\" --\u003cb\u003e\u003ci\u003eVogue\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe 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. \u003cb\u003e--Goop\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Will look great casually splayed on your kitchen counter.\" --\u003ci\u003e\u003cb\u003eElle\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\"The momentum continues with the release of [this] collection of recipes from a “Bombe Squad” of 100 contributors.\" --\u003ci\u003e\u003cb\u003e\u003cb\u003e\u003ci\u003eWSJ Magazine\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/i\u003e“Diamond and Wu are leading a bona fide movement to change the way women are represented in the food world.” \u003cb\u003e--\u003ci\u003eNylon\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"[A] fun-filled celebration of cooking and dining.\" \u003cb\u003e--Eater.com\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Offers a lot of bang for your buck.\" \u003cb\u003e-\u003ci\u003eBoston Globe\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“A beautiful extension of the magazine, with a striking bubble-gum pink cover and a compilation of recipes from women Diamond and Wu admire.” --\u003cb\u003eMarthaStewart.com\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“The pink cover … gives a clue to the vibrant recipes inside. And they truly impress.” \u003cb\u003e--Cool Hunting\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"A collection of dynamo women and their equally inspiring recipes.\" --\u003ci\u003e\u003cb\u003eDomino\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“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.” \u003cb\u003e\u003ci\u003e--\u003c\/i\u003ePublishers Weekly\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Kerry Diamond and Claudia Wu built a community of women in food.\" --\u003ci\u003e\u003cb\u003eThe Globe and Mail\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“The colorful images in the book look enticing, but also steer clear from looking fussy.” \u003cb\u003e--Cool Hunting\u003c\/b\u003eKERRY DIAMOND is the co-founder and editorial director of \u003ci\u003eCherry Bombe\u003c\/i\u003e, 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 \u003ci\u003eHarper's Bazaar \u003c\/i\u003eand \u003ci\u003eWomen's Wear Daily\u003c\/i\u003e.  \u003cbr\u003e\u003cbr\u003eCLAUDIA WU is the co-founder and creative director of \u003ci\u003eCherry Bombe,\u003c\/i\u003e and runs a creative consulting and design studio. Previously, she was art director at \u003ci\u003eV \u003c\/i\u003eand \u003ci\u003eVisionaire \u003c\/i\u003emagazines, design director at \u003ci\u003eIndex Magazine\u003c\/i\u003e, and founded and published \u003ci\u003eMe Magazine\u003c\/i\u003e.\u003cb\u003eTHREE-CHEESE CAULIFLOWER GRATIN \u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAnna Weinberg \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e Anna, the restaurateur behind San Francisco’s Park Tavern, The Marlowe, Leo’s Oyster Bar, and The Cavalier, grew up with a mom who wasn’t the great­est in the kitchen. But young Anna did love her mother’s signature creation—cauliflower casserole. When Anna opened The Marlowe, she worked with Chef Jennifer Puccio to elevate her mother’s classic to a new level of deliciousness and this golden, buttery gratin was born. A trio of cheeses—provolone, smoked cheddar, and traditional cheddar—and a bit of Dijon mustard turn the cauli­flower into a sumptuous side dish. \u003cbr\u003e\u003cbr\u003e Makes 6 servings \u003cbr\u003e\u003cbr\u003e Kosher salt \u003cbr\u003e 4 bay leaves \u003cbr\u003e 1½ teaspoons whole black peppercorns \u003cbr\u003e 1 head cauliflower (about 3 pounds), cut into large florets \u003cbr\u003e 4 tablespoons (½ stick) unsalted butter \u003cbr\u003e 1 tablespoon Dijon mustard \u003cbr\u003e 3 tablespoons all-purpose flour \u003cbr\u003e 1 cup whole milk \u003cbr\u003e 1 cup heavy cream \u003cbr\u003e 2 cups shredded mixed cheeses (provolone, smoked cheddar, and\/or medium cheddar), plus more to finish \u003cbr\u003e Freshly ground black pepper \u003cbr\u003e Smoked sea salt, for finishing (optional)\u003cbr\u003e\u003cbr\u003e Bring some salted water to a boil in a large stockpot. Add the bay leaves and peppercorns. Blanch the cauliflower florets for 4 minutes, until tender but firm. Drain and rinse under cold water. Discard the bay leaves and peppercorns and set the florets aside in a large bowl. \u003cbr\u003e Preheat the oven to 400°F. \u003cbr\u003e\u003cbr\u003e Melt the butter with the Dijon mustard in a medium saucepan over low heat. Cook for 1 to 2 minutes, allowing the mixture to brown slightly. Add the flour and cook, stirring continuously with a wooden spoon, for 2 minutes. Working gradually, whisk in the milk and the cream. Increase the heat to medium, bring to a boil, then remove from the heat and stir in the cheese. Pour over the cauliflower and gently toss to combine. Season with some salt and pepper. \u003cbr\u003e  \u003cbr\u003e Fill a 10-inch cast-iron skillet with the cauliflower mixture, top with additional cheese, and bake for 20 to 25 minutes, until the top is browned. Put a baking sheet on the rack underneath the skillet to catch any cheese that might bubble over. Remove from the oven, finish with the smoked salt, if desired, and serve.Recipes and Stories from 100+ of the Most Creative and Inspiring Women in Food  Today","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302125719781,"sku":"NP9780553459524","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780553459524.jpg?v=1767723618","url":"https:\/\/k12savings.com\/products\/cherry-bombe-isbn-9780553459524","provider":"K12savings","version":"1.0","type":"link"}