With a Kickstarter in April 2013 that raised $42,675, the indie magazine that focused on women in the food world, Cherry Bombe, was born. Twice a year they shared stories of craft, dedication, and style, packaged with beautiful design, which told stories that don’t always receive airing in the mainstream press.
Cherry Bombe co-founders Kerry Diamond and Claudia Wu have taken that template and expanded it into a full cookbook. They pulled together recipes from more than 100 women, creating an eclectic mix of cuisines and styles from chefs and food lovers alike. The book is split into mains; soups and salads; sides; apps, snacks, and sips; cooking, cakes, and pies; and sweet treats. There’s crab rolls by Chrissy Teigen, candied grapefruit pops by Amanda Cohen of Dirt Candy, and Lemongrass and Ginger brined chicken by Jessica Koslow of Sqirl.