Food & Drink

Eater

100 Essential Restaurant Recipes From The Authority On Where To Eat And Why It Matters

BY EATER AND HILLARY DIXLER CANAVAN; FOREWORD BY STEPHANIE WU

All the must–eat recipes from the most popular and influential restaurants across the country, brought to you by Eater’s dedicated team of experts

Selling Points

SUPPORT FROM A MAJOR MEDIA PLATFORM: Eater leads the food media market in both audience scale and reader engagement with an average of 13.5 million readers every month, 10 million social media followers, and 3.3 million YouTube subscribers. To ensure the buzzworthy launch and ongoing success of this series, Eater and Vox Media will strategically leverage all of the platforms and tools at their disposal (including sites like New York Magazine, Grub Street, The Cut, and more).

ON–TREND: As an online food media presence, Eater has the data to know what their readers want. This will be the first cookbook that has a recipe from the source for every food trend you know and those you haven’t heard about yet.

Eater’s dedicated team of on–the–ground experts, spread out across the country, live to drink, dine, and let you know about it. No one knows more about eating well than Eater.

This cookbook includes the must–eat recipes from the best restaurants, chefs, food trucks, and more across the country. Recipes include: lobster rolls from a quintessential Maine seafood shack; the martini from the famed piano bar Bemelmans; the signature fried yardbird and crispy waffles from Harlem’s Red Rooster; Chicago–style steak jibarito (with secret tips); and coffee hacks from Los Angeles’ Kumquat Coffee. And while these are restaurant dishes, the recipes have been tailored for home cooks and include detailed instructions, ideas for substitutions and variations, and suggestions on how to use time–saving appliances such as Instant Pots and air fryers to speed up cooking.

Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is for anyone who is obsessed with food and wants to know how to make the hot new dishes popping up everywhere, those who plan their day from meal–to–meal when visiting a new city, and of course, the arm–chair travelers who want to know how to make classic regional specialties without having to leave the house. The book is an eclectic mix of dishes—from street food to fine dining and everything in between.

Eater is a digital media brand dedicated to all things food and dining. The Eater brand comprises a national site covering food and dining culture, 25 city sites tracking local dining scenes, a robust YouTube channel featuring documentary–style videos about the inner workings of restaurants, and a variety of social channels. Hillary Dixler Canavan is Eater’s restaurant editor. She lives in Los Angeles with her husband and daughter. Stephanie Wu is the editor in chief of Eater. She lives in New York City with her husband and son.

STAR–STUDDED CONTRIBUTORS: With advice and recipes from prominent chefs across the country, such as Jean–Georges Vongerichten, David Chang, Dominique Crenn, Alice Waters, and Christina Tosi, this book will showcase diverse regions, cuisines, and personalities that will be highly promotable.

SPECIFICATIONS

*125 color photographs

* 272 pages

* WIDTH: 8" - 203mm

* HEIGHT: 10" - 254mm

* Hardcover POB

PUB MONTH: SEPTEMBER 2023

FOOD & DRINK, ENTERTAINMENT, TRAVEL, POP CULTURE

ISBN 978-1-4197-6576-6

US $35.00