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: Chapter One  
  
  MOLLY JENNINGS STOOD frozen in dismay, staring over the tiny coffee section of
  the tiny Tumble Creek Market. Folgers, Sanka and a few brands she'd never
  heard of. And not a dark espresso roast in sight. Instant coffee mixed with
  the smell of laundry detergent when she drew in a deep, sad breath. She'd
  forgotten all about small town markets. They didn't carry whole beans or
  special roasts, though a lonely can of French Vanilla Kreemer lurked at the
  back of the shelf. Molly shuddered. Thank God for the Internet or she'd never
  have a homemade latte again. Or a Hostess Fruit Pie. Molly threw a scornful
  look at the so-called snack section near the registers. She was holding out
  hope for the gas station across the street, because she was pretty sure they
  were legally required to carry All Things Hostess. And Corn Nut. "Ooo, Corn
  Nuts," Molly murmured, suddenly perking up. She hadn't had those since high
  school. She hoped they still made the barbecue flavor. Grabbing a can of
  F