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Wake and Bake


While the name of this blog could be interpreted in a few different ways--not all having to do with baking cakes and pies--the writer, Perry Fuchs, focuses solely on cooking when it comes to her extraordinary cooking blog, Wake and Bake

Unlike many of the more prim and polished food blogs that we read today, Perry writes her blog from her Williamsburg, Brooklyn kitchen, snapping the occasional gritty photo whenever she has the time to whip something up. One day she might be feeling hearty, posting recipes for thick stews and soups, while other times she goes with a simple and tasteful citrus salad or lobster roll

As a full time cook at Back Forty in the East Village section of New York City, she has ample time to learn new cooking techniques and come up with some pretty stellar recipes, showing her readers just what her cooking style is all about. Perry writes her blog in a straightforward and honest manner that I can’t help but love; here it is, I made it, it’s amazing, you should make it too.


Perry is a cook, a writer, a photographer and above all else, a food lover. For her, it isn’t so much about making beautiful dishes so people can gawk at a lovely photo, it’s about taking fresh ingredients and making them into something that tastes truly extraordinary. Perry also talks about her love for pickling and includes some amazing recipes for Pickled Shrimp, Pickled Grapes and Pickled Mushrooms, items that would do wonders in just about any light spring dish. 


For a truly enticing breakfast, try Perry’s take on Buttermilk French Toast or the Oeufs en Cocotte. And for a hearty dinner followed by an exquisite dessert, try the Shrimp and Grits or the Hungarian Goulash with the Strawberry Brown Butter Bettys.


Perry is whipping up some seriously magical food in her kitchen, and now you can enjoy it too by checking out Wake and Bake and letting us know what you think in the comments!

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  • Snooth User: Mylanb
    700327 20

    Looks like this this could be my new most favorite food blog. Nice.

    May 05, 2012 at 8:37 PM

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