CookFight : 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance

3.27 (29 ratings by Goodreads)
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At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!
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Product details

  • Hardback | 320 pages
  • 193.04 x 236.22 x 30.48mm | 929.86g
  • HarperCollins Publishers Inc
  • Ecco Press
  • New York, United States
  • English
  • 0061988383
  • 9780061988387

Back cover copy

Food obsessives.
Work wives.

New York Times writers Julia Moskin and Kim Severson were all of the former, until legendary Times restaurant critic Frank Bruni challenged them to go head-to-head in a culinary duel--a battle for dinner dominance that turned them into kitchen combatants. Armed with only $50 each, Bruni dared them to prepare a full meal for six, a showdown which he would judge for the newspaper.The thrill of battle proved too exhilarating to resist, and that initial clash turned into a yearlong kitchen war as Julia and Kim faced off to tackle the most vexing kitchen predicaments, from how best to console friends in need through old-fashioned home cooking to conjuring kids' food that keeps both parents and children happy at a party.

CookFight is the delicious result of their brinksmanship, a chronicle of their skirmishes over the course of twelve months and a look at how two very different people--best friends from wildly divergent backgrounds--approach the kitchen. In each heartfelt and hilarious chapter, Kim and Julia confront a new "challenge"--those quandaries all home cooks deliberate, from how to strategize a dinner party (the Fancy Food Challenge) to how to eat more seasonally and locally (the Farmer's Market Challenge). Every recipe, from Julia's Caramelized Corn with Mint to Kim's Carnitas, is a delectable testament to their creativity and savvy--only the reader will be able to call the winner.
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About Julia Moskin

Julia Moskin has been a reporter for the New York Times dining section since 2004. At the Times, she has written on such diverse subjects as the punk-vegan movement, illegal trafficking of Girl Scout cookies on eBay, the best recipe for macaroni and cheese, and the widespread practice of freezing fish for sushi. She lives in New York City with her family. Kim Severson is the Atlanta bureau chief for the New York Times, a position she has held since 2010. The winner of four James Beard Awards, she has written about food and dining for the Times, the San Francisco Chronicle, and several magazines. She is also the author of the memoir Spoon Fed: How Eight Cooks Saved My Life. Severson lives in Atlanta, Georgia, with her daughter.
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Rating details

29 ratings
3.27 out of 5 stars
5 14% (4)
4 28% (8)
3 31% (9)
2 28% (8)
1 0% (0)
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