Cherry Bombe The cookbook : recipes and stories from 100 of the most creative and inspiring women in food today

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.) © Copyright PWxyz, LLC. All rights reserved.

In this creative, inspiring collection of 100 stories and recipes, Cherry Bombe magazine cofounders Diamond and Wu bring together some of the freshest voices in food today, including Padma Lakshmi, Christina Tosi, Aran Goyoaga, and more. Each recipe is as unique as the woman who shares it, adding a dash of nostalgia and a sprinkling of fun to the experience of cooking. The recipes, divided into mains; soups and salads; sides; appetizers, snacks, and sips; cookies, cakes, and pies; and sweet treats are tried and tested by the authors, who made sure that each can be replicated in the smallest, most minimally equipped of kitchens. The stories add a layer of intimacy to each dish, like sharing in the love of cooking with a friend. A helpful guide to tools and equipment is also provided. Chefs, food stylists, editors, bloggers, and farmers come together in this celebration of female foodies everywhere. VERDICT The perfect cookbook to share with a friend, mother, or food lover. The recipes are as diverse as the women behind them, making it a sure-fire hit with gourmands and home cooks alike.-Gricel Dominguez, Florida International Univ. Lib. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

THREE-CHEESE CAULIFLOWER GRATIN Anna Weinberg 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. Makes 6 servings Kosher salt 4 bay leaves 1½ teaspoons whole black peppercorns 1 head cauliflower (about 3 pounds), cut into large florets 4 tablespoons (½ stick) unsalted butter 1 tablespoon Dijon mustard 3 tablespoons all-purpose flour 1 cup whole milk 1 cup heavy cream 2 cups shredded mixed cheeses (provolone, smoked cheddar, and/or medium cheddar), plus more to finish Freshly ground black pepper Smoked sea salt, for finishing (optional) 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. Preheat the oven to 400°F. 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.   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. Excerpted from The Cherry Bombe Cookbook by Kerry Diamond, Claudia Wu All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.