Cherry Bombe: The Cookbook by Kerry Diamond and Claudia Wu is a vibrant, beautifully photographed cookbook celebrating 100 inspiring women in the food world. Published by Clarkson Potter in 2017, the 256-page hardcover brings together more than 100 recipes and personal stories from chefs, bakers, pastry chefs, food stylists, writers, entrepreneurs, and other creative women working across the culinary world. Contributors include Mashama Bailey, Jeni Britton Bauer, Melissa Clark, Amanda Cohen, Padma Lakshmi, Elisabeth Prueitt, Chrissy Teigen, Christina Tosi, Joy Wilson, and Molly Yeh.

The cookbook is organized into sections covering mains, soups and salads, sides, appetizers, snacks and drinks, cookies, cakes, pies, and sweet treats. The recipes range from everyday home cooking to creative contemporary dishes, reflecting the diverse backgrounds and culinary perspectives of the contributors. Beyond recipes, the book emphasizes women's voices, creativity, community, entrepreneurship, and representation in the food industry, making it both a recipe collection and a celebration of women shaping modern food culture. It was also nominated for the 2018 IACP Cookbook Award for Compilations.