Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm

“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 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

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