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About the Book

In 60 inspired recipes, we’re taking our obsession with ranch to new heights and giving it a fresh face. Learn to make multiple versions from scratch; then fold it into comforting snacks, sophisticated dips, grain bowls and salads—as well as brunch dishes, meat marinades and pasta sauces. Is there anything ranch can’t do?

About the Author

Abby Reisner

Abby Reisner is a Brooklyn-based food writer and editor and the current content director of Tasting Table. After graduating from Yale with a degree in neuroscience and psychology, Abby moved to New York to pursue a career in food and attend the culinary arts program at the International Culinary Center. Since then, she’s worked as a food writer, editor, cook, and digital strategist. Much like the ranch craze, she's a product of the 90s.