Cherry Bombe: The Cookbook

Kerry Diamond and Claudia Wu. Clarkson Potter, $35 (272p) ISBN 978-0-553-45952-4
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 foodie crowd: a beautifully photographed compendium of modern recipes from women in the food world. Main dishes include such offerings as an egg-custard rice with clams from Erika Chou of Northern Tiger, a New York City restaurant that features regional Chinese food. Other chapters showcase soups and salads; side dishes; and appetizers, snacks, and cocktails. Bloggers are well represented throughout, among them Aran Goyoaga of Cannelle et Vanille (who contributes a recipe for eggs with dandelion greens that pays tribute to her native Basque region) and Julia Sherman of Salad for President, “a website that celebrates both artists and leafy greens.” There are two chapters on sweets: one featuring cookies, pies, and cakes (including a recipe from a deejay-cum–pastry chef for cake balls dipped in chocolate); and the other a catchall for unusual treats such as candied grapefruit pops from Amanda Cohen, chef of New York restaurant Dirt Candy. Each recipe comes with a photograph and a headnote explaining its origin (the book relies on contributors largely from the coasts); overall this eye-catching and spirited volume celebrates culinary diversity while retaining a cohesive feel. (Oct.)
Reviewed on: 06/19/2017
Release date: 10/10/2017
Genre: Nonfiction
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