“You are what you eat.” A sentence that can be used to strike fear into the hearts others (such as the eternal fast-food consumer). However, it can bring forth pride and joy, such as in the Food52 community. Food52.com started as a website to crowd-source a cookbook, but blossomed into a community of cooks assisting each other, as well as discussing food and cooking. Together, with Amanda Hesser and Merrill Stubbs, they’ve created in The Food52 cookbook, Volume 2: seasonal recipes from our kitchens to yours.
If you have mastered basic cooking techniques and wish to “up your cooking game”, this is the book for you. It is organized by seasons staring with fall, with each chapter introduces recipes best suited for that season. Beautiful photographs show the end result, as well as some of the process of most recipes.
Additionally, each recipe is sophisticated, but not necessarily difficult. Few involve any sort of exotic ingredients, but instead introduce known ingredients to create luscious meals. The recipes themselves hold a vast amount of information beyond the basic instructions. Firstly, they introduce the member who made the contribution, what the recipe is, and why it works. At the end of the recipe, they will include tips and hints on making and serving the meal, or user feedback from the Food52 community.
Want more? Food52 has several more cookbooks written, including prequel, The Food52 cookbook : 140 winning recipes from exceptionalhome cooks, by Hesser and Merrill, as well as Food 52 vegan : 60 vegetable-driven recipes for any kitchen, by Gena Hamshaw. Also, check out Joan’s review of Genius recipes : 100 recipes that will change the way you cook, by Kristen Miglore!