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The FOOD52 "52"

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Inspired by the Saveur 100 list, pierino started a lively discussion on the FOOD52 Hotline about your favorite food-related finds of 2011. We had a lengthy staff email chain that was pretty similar. So we took the highlights from both, tallied things up and put together a list of our own.

We didn't end up with exactly 100 items but we have a lucky number around here (can you guess what it is?), so we went with it. And here it is: The FOOD52 "52"


Blood Bones and Butter  California Olive Ranch

1. Blood, Bones & Butter by Gabrielle Hamilton

2. California Olive Ranch Olive Oil


3. Evernote: If I adapt or use a recipe in a cookbook that I like well enough to make again - it goes straight into Evernote with my notes attached. Digital cooking has changed the way I cook, and the way I eat in many respects. -BurntOfferings

The Belly of Paris Canal House And Everlasting Meal

4. Mark Kurlansky's Translation of The Belly of Paris

5. Canal House: The books, the daily emails (Canal House Cooks Lunch), we love everything these ladies do.

6. An Everlasting Meal by Tamar AdlerShe set out to write a modern day How to Cook a Wolf and she did a fantastic job. Nothing has inspired me to cook more. - Linzarella

7. Foodily

8. The MeadowA specialty shop in Portland and New York which carries all manner of salts, bitters, and chocolate. -hardlikearmour

9. Patrick Roger's ChocolateThe BARS, folks! Not sure they're available outside Paris, but they're unbelievably wonderful (and I am not a chocoholic). -ChefJune

Craft Coffee Weck JarsLucky Peach

10. Craft CoffeeA subscription coffee service. They do an excellent job all around -- interesting sources, thoughtfully assembled -- and I really enjoy the element of surprise every month. -amanda

11. Weck Canning Jars

12. Lucky Peach

13. Michael Ruhlman Books: Started with "Twenty" and worked backwards - they are all amazing! -cookshootblog

14. Warren Pears from Frog Hollow FarmThey're very dear at almost $4/pound, but totally worth the splurge. I can't imagine eating them any way but straight up. They're perfect. -vvvanessa

15. Nespresso Machines 


Molecular Gastronomy Great Food Series Remedy Quarterly

16. Modernist Cuisine: The ultimate food geek's treasure. If you've gotten your hands on a copy, you know why. 

17. Penguin's Great Food Series: Classic food writing in exciting little packages. The book designs make you want to buy them all, and why shouldn't you? 

18. Remedy Quarterly: A small and sweet quarterly filled with lively writing and "recipes for feeling good."

19. Eataly: Yes, we're fans. The chocolate hazelnut truffles are a daily indulgence at our office. And lunch wouldn't be the same without Eataly nearby. 

20. Carciofini Selvatici Torre Saracena from Zingerman's

21. Pasta di Gragnano: The dried pasta from Italy's first dried-pasta factory is pressed through rough bronze forms and dried in the cool mountain air of Graganano outside Naples. The result: homey, toothsome pasta primed to cling to any kind of sauce. 

22. Bulleit's Rye

Gotham GreensEat Your BooksFive Acre Farms

23. Gotham Greens: We love local produce, and these delicate lettuces and beautiful herbs are grown right in Brooklyn.

24. Eat Your BooksNo more rifling through 300 cookbooks looking for that recipe you vaguely recall loving. -peartart

25. Five Acre Farms Local Milk: Positively local. We're happy to be within this farm-to-table company's 275-mile radius. 

26. Green Wind Farms Maple Syrup

27. Sustainable Kosher Meat: Thanks to sources like EcoGlatt, KOL Foods, and Grow and Behold sustainlable meat is more accessible to all households. 

28. Red quinoa 

29. American Cheesemongers: Something exciting is going on in the domestic cheese world. Artisanal raw milk cheeses are being produced right under our noses, and while we love a great import, we're thrilled to support the cheesemakers next door. 

30. Domestic Bean-to-Bar Chocolatiers: From the Mast Brothers in New York to Dandelion Chocolate in San Francisco, we can't get enough of the domestic chocolate that's being produced. 

31. Benton's Bacon: Everything you wished bacon could be: thick, porky, and oh-so-smoky. It's the favorite of many chefs, and you can get it sent to your door.

32. Freekeh

33. Popped Sorghum: It looks like mouse popcorn! -amanda

NOMAFOOD52 Cookbook Home Made

34. NOMA: There's no denying that the restaurant, the chef, and the book were all major talking points in 2011.

35. The FOOD52 Cookbook: Cheers to our community for making this happen!

36. Home Made by Yvette Van Boven: We love the idea here -- make more things at home -- and we're doing our best to take on more DIY projects in our kitchens. 

37. Food + Tech Connect

38. Baking competitions at Omnivore Books in San Francisco: Lucky you, if you live in San Francisco!

39. Oaxaca al Gusto by Diana Kennedy

40. Artisan Cheese Making at Home by Mary Karlin

41. Rye Flour from Anson MillsBe sure to stick your nose in the bag right when it arrives. Smells nutty, complex, and so fresh. -Rivka

42. Eagle Rare BourbonIn fact, any bourbon; personally I'd never tried it before 2011. (thanks f52!). -creamtea

Emile Henry Flameware Kaufman Mercantile Hario Ceramic Skerton

43. Emile Henry Flameware

44. Kaufmann Mercantile 

45. Hario Ceramic Coffee Mill Skerton

46. Tableware from CB2: Don't be surprized if you see a few pieces from here in upcoming FOOD52 photos. 

47. Bellocq Teas’ The White Duke: We're smitten with Bellocq's packaging. So far their 'The White Duke' blend is our favorite. 

48. ZiteIt's a magazine that you customize to your interests, and it has a food and cooking section... Food news, recipes, articles all in one space. -drbabs

49. Soda Stream: Remember when Amanda got one? These things are life-changing.  

50. Fuzzy Logic Rice MakerI had no idea that I was living like a wild animal. Thought that dried out or soggy rice with a burnt bottom was the only option. -Niknud

51. L.A. Burdick's almond madeleines & Milk Hot Chocolate Mix 

52. Saveur's Garlic Peeling Video (see below): This video (and the method) has already become a classic.


Tags: Ephemera