"Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook"--by Kristin Miglore and Food52--a captivating culinary collection that will illuminate your cookbook readership and expand your kitchen creativity

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

Kristen Miglore (Foreword),

Amanda Hesser (Foreword)

Merrill Stubbs (Foreword)

Food52

There are good recipes and there are great ones—and then, there are genius recipes.
 
Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.

There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.

These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.

Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.


MY REVIEW:  Genius is defined as "natural ability, strong inclination, great mental capacity and inventive ability". Each week, Executive Editor Kristen Miglore selects a recipe to feature on the "Genius Recipes" column at Food52.com. Explaining what separates a recipe from being very good or notably great to being classified as genius has earned the column a nomination for James Beard Award excellence. With "Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook", Ms. Miglore has created a captivating culinary collection that will illuminate your cookbook readership and expand your kitchen creativity. The interesting side notes included with each recipe will inspire and enlighten you as a cook, and each recipe is accompanied by a richly-hued color photo which will tempt you to put fork to page. The renowned roster of food luminary contributors includes such notables as "Marcella Hazan, Eric Ripert, Alice Waters, Nigella Lawson, James Beard, Patricia Wells, Craig Claiborne, Martha Stewart, Fergus Henderson, April Bloomfield, Yotam Ottolenghi, and Julia Child, to name just a few". Each of these recipes is unique for its twist on tradition and its defiance of accepted cooking commandments. Add to your own "cooking smarts" by trying wicked-good recipes like these: "Chocolate Muscovado Banana Cake"; "Roasted Applesauce"; "Potato Scallion Cakes"; "Raised Waffles"; "Bar Nuts"; "No-Knead Bread"; "Cliff Old Fashioned"; "Romaine Hearts with Caesar Salad Dressing"; "Rosemary-Brined Buttermilk Fried Chicken"; "Onion Carbonara"; "Perfect Pan-Seared Steaks"; "Ginger Fried Rice"; "Garlic Green Beans"; "Balsamic Glazed Beets & Greens"; "Fresh Blueberry Pie"; "Purple Plum Torte"; "Dense Chocolate Loaf Cake"; "Fresh Ginger Cake"; and "Orange & Almond Cake". A ravishing repast will be had by all.

Book Copy Gratis 10 Speed Press via Blogging for Books

About the Author

KRISTEN MIGLORE is the executive editor at Food52.com. She abandoned a career in economics to pursue a master’s degree in Food Studies from New York University and a culinary degree from the Institute of Culinary Education. Her writing has been published in The Wall Street Journal, Saveur, and The Atlantic, and she was nominated for a James Beard Award for the Genius Recipes column in 2014. She lives in New York City.

Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52.com has become the premier online community for cooks at all levels, with more than 30,000 recipes, cooking contests, a hotline, and an integrated kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards.

The home and kitchen destination Food52.com was founded in 2009 by Amanda Hesser and Merrill Stubbs, two authors, editors, and opinionated home cooks who formerly worked for the New York Times. Since then, Food52 has created a suite of cookbooks, a cooking and home shop, a podcast, and a cooking hotline—and has won many a James Beard and IACP award doing it.

https://food52.com/