Description
From her upbringing in Chicago, to attending Juilliard in New York, to her travels abroad, Molly Yeh has eaten her way through life with a diary and camera at hand. In 2013 she and her now husband moved from New York City to his family's fifth generation farm on the North Dakota/Minnesota border. What followed were stories of learning intricate family recipes, throwing picnics in the snow, and creating countless whimsical cakes in her farm kitchen. Fans started flocking to her blog, and magazines, food Web sites, and other media outlets started taking note, too. Yeh won blog awards by the handful, and a mega blogger was born. In addition to more than 120 recipes, Molly on the Range is filled with Yeh's signature, beautiful photography and essays about her new Midwestern life written in the quirky, friend to friend voice that her many fans know and love.
About the Author
Molly Yeh is a baker, blogger, writer, and farmer living in East Grand Forks, North Dakota. She is the voice behind the wildly popular blog, My Name is Yeh, which has been the recipient of multiple awards, including two Saveur 2015 blog awards: Editor's Choice and Blog of the Year. Molly is also the star of Girl Meets Farm on Food Network, where she cooks recipes inspired by her Jewish and Chinese heritage and her life on a Midwestern sugar beet farm. Molly graduated from Juilliard and plays percussion in symphonies and orchestras around the world. She lives in North Dakota with her husband and their many chickens.
Reviews
"If you don't look at the recipes and stories in this book and feel instantly happier, well, I don't believe you. This book is teeming with joy."
-Deb Perelman, Smitten Kitchen
"Funny and frank, Molly Yeh speaks for a new generation of cookbook authors. She charms us by laying bare both her cupboards and her vulnerabilities, and then wins us over completely with her innate confidence and joy in the kitchen. And with Funfetti Cake."
-Amanda Hesser and Merrill Stubbs, co-founders of Food52
"In life, things are generally interesting or gratifying. What we have here is a book that can do both. Like her homestead straddling state lines, Molly manages this woman-on-a-wire act not just in writing, but through comforting yet thought-provoking stories, regram-worthy photos, and some of the most delicious food I've ever made."
-Justin Warner, winner of Food Network Star, season 8
"Molly on the Range, like its author, is quintessentially American: a jumble of influences and backstories, somehow adding up to a joyfully eclectic whole. Molly's background as a musician is clear here: the rigors of technique are simultaneously celebrated and undone by practical interpretation: how am I going to make this work on this farm, right now, today?"
-Nico Muhly, composer
"I've been a die-hard New Yorker for two decades. Molly on the Range makes me want to pack it all in and buy a farm down the road from hers so I can join the Ladies of Grand Forks Brunch Club, leave loaves of bread on each others' doorsteps and share hotdishes. Her world is cozy, kind, and delicious on every level."
-Kat Kinsman, senior food and drinks editor, Extra Crispy
"Molly Yeh's new book is a gem: her stories (charming, funny, whimsical) make you want to befriend her, her recipes (clever, unfussy, tempting) beckon you to the kitchen and when you finish reading it through (because this is one of those rare cookbooks you actually read), you wish there was more."
-Janna Gur, author of The Book of New Israeli Food and Jewish Soul Food from Minsk to Marrakesh
"Molly and I both graduated from Juilliard and ended up shackled to stoves-a great testament to conservatory training. Her impeccable taste runs from Stravinsky to spa tzle; I vouch for everything in Molly on the Range except for the deliciousness of marzipan. Marzipan is horrible."
-Doug Quint, Big Gay Ice Cream
"Molly on the Range strikes the perfect balance between quirk and comfort food: the sorts of spins on classics you'll want to use to make your friends think you're fun and cool. I'm sure she comes from a different planet, but everything is cute and funny and tasty there, and you're definitely invited, you just need a space suit. She's a relatable and endearing food-loving weirdo, and our plates are all the better for it."
-Marian Bull, writer, former editor of Saveur and Food52
Awards
Winner of IACP Judge's Choice Award 2017. Short-listed for IACP Cookbook Award 2017.
Book Information
ISBN 9781623366957
Author Molly Yeh
Format Hardback
Page Count 304
Imprint Rodale Press Inc.
Publisher Rodale Press Inc.
Weight(grams) 964g
Dimensions(mm) 239mm * 198mm * 24mm
About the Author
Molly Yeh is a baker, blogger, writer, and farmer living in East Grand Forks, North Dakota. She is the voice behind the wildly popular blog, My Name is Yeh, which has been the recipient of multiple awards, including two Saveur 2015 blog awards: Editor's Choice and Blog of the Year. Molly is also the star of Girl Meets Farm on Food Network, where she cooks recipes inspired by her Jewish and Chinese heritage and her life on a Midwestern sugar beet farm. Molly graduated from Juilliard and plays percussion in symphonies and orchestras around the world. She lives in North Dakota with her husband and their many chickens.
Reviews
"If you don't look at the recipes and stories in this book and feel instantly happier, well, I don't believe you. This book is teeming with joy."
-Deb Perelman, Smitten Kitchen
"Funny and frank, Molly Yeh speaks for a new generation of cookbook authors. She charms us by laying bare both her cupboards and her vulnerabilities, and then wins us over completely with her innate confidence and joy in the kitchen. And with Funfetti Cake."
-Amanda Hesser and Merrill Stubbs, co-founders of Food52
"In life, things are generally interesting or gratifying. What we have here is a book that can do both. Like her homestead straddling state lines, Molly manages this woman-on-a-wire act not just in writing, but through comforting yet thought-provoking stories, regram-worthy photos, and some of the most delicious food I've ever made."
-Justin Warner, winner of Food Network Star, season 8
"Molly on the Range, like its author, is quintessentially American: a jumble of influences and backstories, somehow adding up to a joyfully eclectic whole. Molly's background as a musician is clear here: the rigors of technique are simultaneously celebrated and undone by practical interpretation: how am I going to make this work on this farm, right now, today?"
-Nico Muhly, composer
"I've been a die-hard New Yorker for two decades. Molly on the Range makes me want to pack it all in and buy a farm down the road from hers so I can join the Ladies of Grand Forks Brunch Club, leave loaves of bread on each others' doorsteps and share hotdishes. Her world is cozy, kind, and delicious on every level."
-Kat Kinsman, senior food and drinks editor, Extra Crispy
"Molly Yeh's new book is a gem: her stories (charming, funny, whimsical) make you want to befriend her, her recipes (clever, unfussy, tempting) beckon you to the kitchen and when you finish reading it through (because this is one of those rare cookbooks you actually read), you wish there was more."
-Janna Gur, author of The Book of New Israeli Food and Jewish Soul Food from Minsk to Marrakesh
"Molly and I both graduated from Juilliard and ended up shackled to stoves-a great testament to conservatory training. Her impeccable taste runs from Stravinsky to spa tzle; I vouch for everything in Molly on the Range except for the deliciousness of marzipan. Marzipan is horrible."
-Doug Quint, Big Gay Ice Cream
"Molly on the Range strikes the perfect balance between quirk and comfort food: the sorts of spins on classics you'll want to use to make your friends think you're fun and cool. I'm sure she comes from a different planet, but everything is cute and funny and tasty there, and you're definitely invited, you just need a space suit. She's a relatable and endearing food-loving weirdo, and our plates are all the better for it."
-Marian Bull, writer, former editor of Saveur and Food52
Awards
Winner of IACP Judge's Choice Award 2017. Short-listed for IACP Cookbook Award 2017.
Book Information
ISBN 9781623366957
Author Molly Yeh
Format Hardback
Page Count 304
Imprint Rodale Press Inc.
Publisher Rodale Press Inc.
Weight(grams) 964g
Dimensions(mm) 239mm * 198mm * 24mm
