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Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm, Yeh, Mo
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“Looks brand new. All pages clean. Dents on lower back hardcover—barely perceptible. See pix.”
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ApproximatelyC $13.67
- Buy It NowMolly on the Range: Recipes and Stories from An Unlikely Life on a Farm, Yeh, Mo
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Located in: Milford, New Jersey, United States
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Estimated between Thu, May 30 and Tue, Jun 4 to 43230
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Item specifics
- Condition
- Like New
- Seller Notes
- “Looks brand new. All pages clean. Dents on lower back hardcover—barely perceptible. See pix.”
- Type
- Cookbook
- Narrative Type
- Nonfiction
- Original Language
- English
- Country/Region of Manufacture
- United States
- ISBN
- 9781623366957
- Book Title
- Molly on the Range : Recipes and Stories from an Unlikely Life on a Farm: a Cookbook
- Item Length
- 9.4in
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Publication Year
- 2016
- Format
- Hardcover
- Language
- English
- Item Height
- 1.3in
- Genre
- Cooking
- Topic
- Regional & Ethnic / American / General, Regional & Ethnic / American / Middle Western States, Seasonal, Essays & Narratives
- Item Width
- 7.8in
- Item Weight
- 39.3 Oz
- Number of Pages
- 304 Pages
About this product
Product Information
Star of Food Network's Girl Meets Farm , and winner of the Judges' Choice IACP Cookbook Award, Molly Yeh explores home and family and celebrates her Jewish and Chinese heritage and her current Midwestern farm life in this cookbook featuring more than 120 recipes. In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fianc was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, new recipes, and hilarious stories from life in the city and on the farm. Molly's story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she's currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time. Molly Yeh can now be seen starring in Girl Meets Farm on Food Network, where she explores her Jewish and Chinese heritage and shares recipes developed on her Midwest farm.
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
162336695x
ISBN-13
9781623366957
eBay Product ID (ePID)
14038382667
Product Key Features
Book Title
Molly on the Range : Recipes and Stories from an Unlikely Life on a Farm: a Cookbook
Format
Hardcover
Language
English
Topic
Regional & Ethnic / American / General, Regional & Ethnic / American / Middle Western States, Seasonal, Essays & Narratives
Publication Year
2016
Genre
Cooking
Number of Pages
304 Pages
Dimensions
Item Length
9.4in
Item Height
1.3in
Item Width
7.8in
Item Weight
39.3 Oz
Additional Product Features
Lc Classification Number
Tx715.Y32 2016
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 spätzle; 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, smudged up next to a recipe for hummus so well-tested you''ll want to scrawl it on the insides of your kitchen cabinets with a paring knife. These aren''t recipes that are ~different~ just for the sake of it: they reflect a deep sense of place and tradition, whether that''s American Jewish or Israeli or Tater Tot Midwestern, and spin it with an artist''s eye. All this is punctuated with snippets from Molly''s life, anecdotes written with a big-hearted self-deprecating humor that periodically turns a cookbook into a letter written from a friend who''s away at camp. 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 "This is the quintessential blog-to-cookbook title of the season. Within just a few years of launching, writer Molly Yeh has made her blog My Name is Yeha must-read for food lovers, Instagrammers, and people who dream of owning a farm. With her debut cookbook, Yeh promises more of the same -- along with lifestyle porn, readers can look forward to approachable yet unexpected recipes like Asian Scotch eggs, scallion pancake challah bread, and cardamom vanilla cake. Molly on the Range is poised to be a big seller." --HD, "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 sptzle; 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, smudged up next to a recipe for hummus so well-tested you''ll want to scrawl it on the insides of your kitchen cabinets with a paring knife. These aren''t recipes that are ~different~ just for the sake of it: they reflect a deep sense of place and tradition, whether that''s American Jewish or Israeli or Tater Tot Midwestern, and spin it with an artist''s eye. All this is punctuated with snippets from Molly''s life, anecdotes written with a big-hearted self-deprecating humor that periodically turns a cookbook into a letter written from a friend who''s away at camp. 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 "This is the quintessential blog-to-cookbook title of the season. Within just a few years of launching, writer Molly Yeh has made her blog My Name is Yeh must-read for food lovers, Instagrammers, and people who dream of owning a farm. With her debut cookbook, Yeh promises more of the same--along with lifestyle porn, readers can look forward to approachable yet unexpected recipes like Asian Scotch eggs, scallion pancake challah bread, and cardamom vanilla cake. Molly on the Range is poised to be a big seller." --HD, "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 spatzle; 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, smudged up next to a recipe for hummus so well-tested you''ll want to scrawl it on the insides of your kitchen cabinets with a paring knife. These aren''t recipes that are ~different~ just for the sake of it: they reflect a deep sense of place and tradition, whether that''s American Jewish or Israeli or Tater Tot Midwestern, and spin it with an artist''s eye. All this is punctuated with snippets from Molly''s life, anecdotes written with a big-hearted self-deprecating humor that periodically turns a cookbook into a letter written from a friend who''s away at camp. 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 "This is the quintessential blog-to-cookbook title of the season. Within just a few years of launching, writer Molly Yeh has made her blog My Name is Yeh must-read for food lovers, Instagrammers, and people who dream of owning a farm. With her debut cookbook, Yeh promises more of the same--along with lifestyle porn, readers can look forward to approachable yet unexpected recipes like Asian Scotch eggs, scallion pancake challah bread, and cardamom vanilla cake. Molly on the Range is poised to be a big seller." --HD, "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 sptzle; 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, smudged up next to a recipe for hummus so well-tested you''ll want to scrawl it on the insides of your kitchen cabinets with a paring knife. These aren''t recipes that are ~different~ just for the sake of it: they reflect a deep sense of place and tradition, whether that''s American Jewish or Israeli or Tater Tot Midwestern, and spin it with an artist''s eye. All this is punctuated with snippets from Molly''s life, anecdotes written with a big-hearted self-deprecating humor that periodically turns a cookbook into a letter written from a friend who''s away at camp. 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 "This is the quintessential blog-to-cookbook title of the season. Within just a few years of launching, writer Molly Yeh has made her blog My Name is Yeha must-read for food lovers, Instagrammers, and people who dream of owning a farm. With her debut cookbook, Yeh promises more of the same -- along with lifestyle porn, readers can look forward to approachable yet unexpected recipes like Asian Scotch eggs, scallion pancake challah bread, and cardamom vanilla cake. Molly on the Range is poised to be a big seller." --HD, "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 spätzle; 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, smudged up next to a recipe for hummus so well-tested you'll want to scrawl it on the insides of your kitchen cabinets with a paring knife. These aren't recipes that are ~different~ just for the sake of it: they reflect a deep sense of place and tradition, whether that's American Jewish or Israeli or Tater Tot Midwestern, and spin it with an artist's eye. All this is punctuated with snippets from Molly's life, anecdotes written with a big-hearted self-deprecating humor that periodically turns a cookbook into a letter written from a friend who's away at camp. 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
Copyright Date
2016
Target Audience
Trade
Lccn
2016-033840
Dewey Decimal
641.5973
Dewey Edition
23
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:326098427605
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Milford, New Jersey, United States
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Afghanistan, Albania, Algeria, Andorra, Angola, Anguilla, Antigua and Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan Republic, Bahamas, Bahrain, Bangladesh, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde Islands, Cayman Islands, Central African Republic, Chad, Chile, China, Colombia, Costa Rica, Cyprus, Czech Republic, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Denmark, Djibouti, Dominican Republic, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Fiji, Finland, France, Gabon Republic, Gambia, Georgia, Germany, Ghana, Gibraltar, Greece, Greenland, Grenada, Guatemala, Guinea, Guinea-Bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Ireland, Israel, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lesotho, Liberia, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Mauritania, Mauritius, Mexico, Moldova, Monaco, Mongolia, Montenegro, Montserrat, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands, New Zealand, Nicaragua, Niger, Nigeria, Norway, Oman, Pakistan, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Republic of Croatia, Republic of the Congo, Romania, Rwanda, Saint Kitts-Nevis, Saint Lucia, Saint Vincent and the Grenadines, San Marino, Saudi Arabia, Senegal, Serbia, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, South Africa, South Korea, Spain, Sri Lanka, Suriname, Swaziland, Sweden, Switzerland, Taiwan, Tajikistan, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Tunisia, Turkey, Turkmenistan, Turks and Caicos Islands, Uganda, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Vatican City State, Vietnam, Wallis and Futuna, Western Samoa, Yemen, Zambia, Zimbabwe
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| Shipping and handling | To | Service | Delivery*See Delivery notes |
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| US $5.50 (approx C $7.52) | United States | Economy Shipping (USPS Media MailTM) | Estimated between Thu, May 30 and Tue, Jun 4 to 43230 |
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| Will usually ship within 3 business days of receiving cleared payment. |
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Product ratings and reviews
Most relevant reviews
- Jul 20, 2018Top favourable review
"Favorite Cookbook Ever"
Verified purchase: YesCondition: NewSold by: alibrisbooks
- Sep 21, 2020Top critical review
Molly on the range cookbook
Verified purchase: YesCondition: Pre-OwnedSold by: bellwetherbooks_usa
- Jan 07, 2020
Fun cookbook with unique receipts.
Verified purchase: YesCondition: Pre-OwnedSold by: wa_tacoma_goodwill_olympics_rainier_region
- Nov 10, 2021
FUN Book!
Verified purchase: YesCondition: Pre-OwnedSold by: second.sale
- May 12, 2020
good recipes
Verified purchase: YesCondition: NewSold by: shoppingmadeeasy2
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