Cherry. Bombe. Magazine.
So rich in content, such beautiful graphic design, and so much millennial pink!
My dear friend, Scott, and I discovered Kinfolk magazine several years ago, a publication which prompted an appreciation for print magazines at a time when so many groups were going digital. All of a sudden, many other publications cropped up, including Cherry Bombe.
For this cookbook-addict, I was all too happy to add more print materials to my shelves that focus on food and the talented women who make it!
I happened upon Cherry Bombe magazine while walking through a boutique in Brooklyn. When I saw that it was dedicated to woman and food, I got SO excited and knew that I had to get a copy. I’ve been reading it ever since!
I love learning about famous chefs, food writers, and the amazing strides women have made in the food industry. Any publication that takes time to recognize the power of women in food will always have my support!
Now…to the cookbook!
Cherry Bombe: The Cookbook highlights a series of recipes for each course of a meal. Each recipe is authored by a different author, baker, chef- you name it!- who has made contributions to the modern culinary industry.
Here are my takeaways:
- Each recipe is authored by a different chef (or “shef“), highlighting a bit of history about the author and the creation of the recipe
- Gluten-free, vegan, vegetarian, recipes are scattered throughout. Some recipes can easily be altered to accommodate (like omitting cheese from a recipe to make it vegan, or using gluten-free pasta for pasta recipes)
- The recipes are gorgeous, but they are that way because the ingredients lend themselves to looking (and tasting) so good. The Beet Ricotta Dumplings look like pink perfection, and of course it’s from the beets themselves- nothing fancy (and I think would make a lovely Galentines Day meal!)
The one thing missing that I would have liked for the book is a better description of the level of difficulty of each recipe. Don’t get me wrong- some of the recipes look relatively easy, but some do seem more difficult. I’m just a little unsure as to the specific cookbook market here (novice cooks vs. those who are more experienced in the kitchen).
I may not be a fantastic “shef” at this point, but with the help of resources like these, I feel more empowered to keep practicing. I hope the Cherry Bombe ladies continue to publish further volumes of cookbooks for years to come.
*Thanks to the Blogging for Books website for giving me a free copy of this book, in exchange for an honest review!