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Review ------ "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 food crowd: a beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel." --Publisher's Weekly

"[A] fun-filled celebration of cooking and dining."--Eater.com "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 food crowd: a beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel." --Publisher's Weekly The cookbook is as fun, surprising, diverse, and drop-dead beautiful as the contributors it features. Scratch-made manicotti, crab cakes with corn salsa, and classic yellow cake with chocolate frosting are, like everything in this book, totally delicious, eclectic home-runs. --Goop "Will look great casually splayed on your kitchen counter." --Elle "[A] fun-filled celebration of cooking and dining." --Eater.com "A collection of dynamo women and their equally inspiring recipes." --Domino "A beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel." --Publisher's Weekly "Your kitchen shelf ... needs a hard copy of this bubblegum-pink book fresh off the press." --Vogue The cookbook is as fun, surprising, diverse, and drop-dead beautiful as the contributors it features. Scratch-made manicotti, crab cakes with corn salsa, and classic yellow cake with chocolate frosting are, like everything in this book, totally delicious, eclectic home-runs. --Goop "Will look great casually splayed on your kitchen counter." --Elle "The momentum continues with the release of [this] collection of recipes from a "Bombe Squad" of 100 contributors." --WSJ Magazine "Diamond and Wu are leading a bona fide movement to change the way women are represented in the food world." --Nylon "[A] fun-filled celebration of cooking and dining." --Eater.com "Offers a lot of bang for your buck." -Boston Globe "A beautiful extension of the magazine, with a striking bubble-gum pink cover and a compilation of recipes from women Diamond and Wu admire." --MarthaStewart.com "The pink cover ... gives a clue to the vibrant recipes inside. And they truly impress." --Cool Hunting "A collection of dynamo women and their equally inspiring recipes." --Domino "A beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel." --Publishers Weekly "Kerry Diamond and Claudia Wu built a community of women in food." --The Globe and Mail "The colorful images in the book look enticing, but also steer clear from looking fussy." --Cool Hunting About the Author ---------------- KERRY DIAMOND is the co-founder and editorial director of Cherry Bombe, a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at Harper's Bazaar and Women's Wear Daily. CLAUDIA WU is the co-founder and creative director of Cherry Bombe, and runs a creative consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine, and founded and published Me Magazine.