title: Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm
author:  Molly Yeh 
description: "If you dont 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."<br /><b>Deb Perelman, <i>Smitten Kitchen</i><br /></b><br />"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."<br /><b> Amanda Hesser and Merrill Stubbs, co-founders of Food52</b><br /><br />"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."<br /><b>Justin Warner, winner of <i>Food Network Star</i>, season 8</b><br /><br /> <i>"Molly on the Range</i>, like its author, is quintessentially American: a jumble of influences and backstories, somehow adding up to a joyfully eclectic whole. Mollys 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?" <br /><b>Nico Muhly, composer</b> <br /><br />"I've been a die-hard New Yorker for two decades. <i>Molly on the Range</i> 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.<br /><b>Kat Kinsman, senior food and drinks editor, <i>Extra Crispy</i></b><br /><br />"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."<br /><b>Janna Gur, author of <i>The Book of New Israeli Food</i> and <i>Jewish Soul Food from Minsk to Marrakesh</i></b><br /><br />"Molly and I both graduated from Juilliard and ended up shackled to stovesa great testament to conservatory training. Her impeccable taste runs from Stravinsky to spatzle; I vouch for everything in <i>Molly on the Range</i> except for the deliciousness of marzipan. Marzipan is horrible."<br /><b>Doug Quint, Big Gay Ice Cream</b><br /><br /><i>"Molly on the Range</i> strikes the perfect balance between quirk and comfort food: the sorts of spins on classics youll want to use to make your friends think youre fun and cool. Im sure she comes from a different planet, but everything is cute and funny and tasty there, and youre 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."<br /><b>Marian Bull, writer, former editor of <i>Saveur </i>and Food52</b>
zlib_text: FRESH
  
  ALYSE ZAFTIG
  
  Contents
  Newsletter
  1.  Moscato
  2.  MSN Airport
  3.  Barn
  4.  Library
  5.  Morning
  6.  Farm and Fleet
  7.  Home
  8.  Chicken Parmigiana
  9.  Shower
  10.  Polar Vortex
  11.  Pictures
  12.  Job
  13.  Snowballs
  14.  Naked
  15.  King Bed
  16.  Cold Tile
  17.  Rainbow Trout
  18.  Fireside
  19.  Waking Up
  20.  Packing
  21.  Hotel
  22.  Going Home
  23.  New Apartment
  24.  I Dream of Jimmy
  25.  Partying
  26.  Savile Row
  27.  Parents
  28.  Just Married
  29.  Chicken Soup
  30.  El Dorado
  31.  Exploring
  32.  Pictures
  33.  Warm Wisconsin Welcome
  34.  Facebook Life
  35.  Stud
  36.  Quivey’s Grove
  37.  Billion Dollars
  38.  Hawaii
  39.  Bathroom
  
  40.  Hospital
  Epilogue
  About the Author
  Copyright
  
  I
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