You might have noticed that, while the mainstream culinary world might still be considered a bit of a boys’ club, more and more women are working their asses off to earn their spots in the food world. Take, for example, the ladies behind Cherry Bombe, a biannual magazine founded by Kerry Diamond and Claudia Wu, who met while both working at Harper’s Bazaar. After Diamond—at that point a fashion journalist—and her boyfriend opened a restaurant, she realized that there was not a major community of women she could go to for advice, connect with, or collaborate with.
After a successful Kickstarter campaign, she and Wu launched the magazine, which focused more on community than on a traditional recipe-based format. And from the void that Diamond experienced emerged a strong and talented collection of women, across all disciplines and occupations. Cherry Bombe the magazine has birthed “Cherry Bombe” the radio program and Jubilee, a female-centric food and beverage conference. It was inevitable that the two women would write Cherry Bombe: The Cookbook.
The cookbook is a collection of recipes from 100 women from various creative backgrounds—chefs, bloggers, celebrities, models, and more. The bubblegum pink cookbook is as irreverent as the magazine and includes dishes from influential women like Ashley Christensen, Lisa Donovan, Vivian Howard, Karlie Kloss, Padma Lakshmi, and Chrissy Teigen. The book is fun but practical and definitely not intimidating.
“Food is having a feminist moment,” Diamond said to Vogue in a recent article. We agree, and we are convinced that this is not a moment—it is a movement.
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