Amanda Hesser and Merrill Stubbs Launch food52.New Online Community Celebrates Home Cooks and their Recipes BROOKLYN, N.Y. -- Food writers Amanda Hesser Amanda Hesser is a food writer, editor and cookbook author. She is currently the food editor of The New York Times Magazine, and the editor of T Living, a quarterly publication of The New York Times. and Merrill Stubbs announce the launch of food52 (www.food52.com), a new online community that creates a virtual kitchen where like-minded cooks and food enthusiasts can showcase their talents, discuss recipes and techniques, and connect with each other. Food52 will open to everyone on Tuesday, September 15, 2009. food52 provides its users with a forum for sharing and storing recipes, uploading cooking photos and videos, and finding original, vetted recipes from other home cooks. The user-generated database is curated by former New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of Times food editor Amanda Hesser and freelance writer Merrill Stubbs as well as the site's community, making it more useful and trustworthy than other recipe sites. food52 also features daily blog posts by Hesser and Stubbs, in which the two write about cooking, share their own recipes, highlight the work of rising young chefs, and promote their favorite food blogs. "food52 grew out of an insight Merrill and I had while working together on my upcoming cookbook of recipes from the New York Times: many of the best recipes come from home cooks," said Amanda Hesser. "Online, however, the ingenuity of home cooks has been largely overlooked. food52 was created to give voice to and inspire those who are cooking at home and who care about what they eat." Through weekly recipe competitions food52 will create the first crowd-sourced cookbook. Hesser and Stubbs select the finalists, and then the food52 community votes to determine which recipes go into the book. Users will also help choose the title, cover design, and photos for the book. The first cookbook will be completed in 52 weeks and published by HarperStudio. All finalists will receive the cookbook and a collection of OXO OXO Også (Norwegian: as well, too) cookware. Chambers Street Chambers Street is a street in Edinburgh, Scotland, at south of the Old Town. The street is named after William Chambers of Glenormiston, the Lord Provost of Edinburgh who was the main proponent of the 1867 Edinburgh Improvement Act, which gave permission for the street's Wines pairs all finalists' recipes with wines on the site, and offers users a ten percent discount on all purchases. In October, food52 will host the first annual Tournament of Cookbooks, in which sixteen of the year's best cookbooks go head to head in a bracketed competition, vying for the coveted cov·et v. cov·et·ed, cov·et·ing, cov·ets v.tr. 1. To feel blameworthy desire for (that which is another's). See Synonyms at envy. 2. To wish for longingly. See Synonyms at desire. Piglet trophy. Judges will include Dan Barber, Grant Achatz Grant Achatz (born 1974) is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine. , Gail Simmons Gail Simmons is a Canadian food critic. She is an editor with Food & Wine Magazine and a judge on the television show Top Chef. She has a blog that is updated bi-weekly during the airing of the show. External links
"At food52 people will find a cooking site that they can trust," said Merrill Stubbs. "They'll find recipes vetted by an engaged and experienced community with whom they can connect in a meaningful way. We want food52 to be a place where we all become better cooks together." About food52 food52 (www.food52.com) is an online community that celebrates home cooks and their recipes. The website creates a virtual kitchen where like-minded cooks and food enthusiasts can showcase their talents, discuss recipes and techniques, and connect with each other. Founded by Amanda Hesser, a former New York Times food editor, and Merrill Stubbs, a freelance food writer, the site will create the first crowd-sourced cookbook. The book, whose recipes will be determined in weekly competitions, will be published by HarperStudio. About Amanda Hesser Amanda Hesser was hired by the New York Times as a food reporter in 1997. In 11 years there (the last 4 as the food editor of the Times Magazine), she wrote more than 800 stories for the Times and launched the magazine T Living. Hesser's first book, The Cook and the Gardener, won the IACP IACP International Association of Chiefs of Police IACP International Academy of Collaborative Professionals IACP International Association of Culinary Professionals IACP Istituto Autonomo Case Popolari IACP International Academy of Compounding Pharmacists Literary Food Writing Award. Cooking for Mr. Latte, her second book, was based on a monthly column she wrote about her courtship with her husband. Hesser also edited Eat, Memory, a collection of food essays by some of America's best novelists, journalists and screenwriters This is a list of screenwriters: A–F
About Merrill Stubbs Merrill Stubbs grew up in New York City New York City: see New York, city. New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. , and after graduating from Brown University with a degree in Comparative Literature she honed her cooking skills at Le Cordon Bleu For the Schnitzel variant, see . Le Cordon Bleu (French for "blue ribbon") is an international group of hospitality management and cooking schools teaching French cuisine. in London. Later, she worked in the test kitchen at Cook's Illustrated Cook’s Illustrated is a bimonthly American cooking magazine founded and edited by Christopher Kimball and published by Boston Common Press in Brookline, Massachusetts. and as a private chef and cooking instructor. She also did a stint working behind the counter at Flour in Boston's South End. In addition to working with Hesser on the cookbook for the New York Times, Stubbs writes for the Times' T Living, Edible Brooklyn, Body+Soul and Culinate.com, and she is the food editor at Herb Quarterly. |
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