Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Spiral Bound)
Biographical Note: 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...
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Biographical Note: Marc Notes: In this inspired book for the modern cook, Food52's executive editor Kristen Miglore combines new genius recipes, greatest hits from the column and her own kitchen wisdom in a sleek, lushly illustrated package. Whether it's failsafe fried chicken or the imaginative black pepper tofu, once you try these recipes you'll never need to go back to other versions. Table of Contents: Breakfast Fried Eggs with Wine Vinegar from roger vergé Chocolate Muscovado Banana Cake from nigel slater Touch-of-Grace Biscuits from shirley corriher One-Ingredient Corn Butter from whitney wright English Porridge from april bloomfield Roasted Applesauce from judy rodgers Olive Oil & Maple Granola from nekisia davis Poached Scrambled Eggs from daniel patterson Spicy Sauce from torrisi italian specialties Yogurt with Toasted Quinoa, Dates & Almonds from sitka & spruce Potato Scallion Cakes (Fritterra) from bert greene Currant Cottage Cheese Pancakes from deborah madison Crepes from kenny shopsin Raised Waffles from marion cunningham Snacks & Drinks Bar Nuts from union square café Deviled Eggs from virginia willis Basic Hummus from yotam ottolenghi & sami tamimi One-Ingredient Whole Grain Crackers from dan barber No-Knead Bread from jim lahey Grilled Favas from ignacio mattos Classic Guacamole from roberto santibañez Herb Jam with Olives & Lemon from paula wolfert Salt-Crusted Potatoes with Cilantro Mojo from josé pizarro Watermelon, Mint & Cider Vinegar Tonic from louisa shafia Tomato Water Bloody Mary from todd thrasher Spiced Red Wine (Ypocras) from anne willan Cliff Old Fashioned from dave arnold Soups & Salads Romaine Hearts with Caesar Salad Dressing from frankies spuntino Fresh Fig & Mint Salad from richard olney "Use a Spoon" Chopped Salad from michel nischan Radicchio Salad with Manchego Vinaigrette from toro bravo Garlic-Scented Tomato Salad from marcella hazan Warm Squash & Chickpea Salad with Tahini from moro Kale Salad from northern spy food co. Green Peach Salad from crook's corner Red Salad from fergus henderson Wild & White Rice Salad from viana la place & evan kleiman Roasted Carrot & Avocado Salad with Crunchy Seeds from abc kitchen Chickpea Stew with Saffron, Yogurt & Garlic from heidi swanson Spicy Tomato Soup from barbara lynch Cauliflower Soup from paul bertolli Potato Soup with Fried Almonds from anya von bremzen Cheese Brodo from nate appleman Lemon Salt from patricia wells Chicken Stock from tom colicchio Red Wine Vinaigrette from molly wizenberg & brandon pettit Meaty Mains Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette from cory schreiber Shrimp Grits from edna lewis & scott peacock Crispy-Skinned Fish from le bernardin Rosemary-Brined Buttermilk Fried Chicken from michael ruhlman Simplest Roast Chicken from barbara kafka Chicken Thighs with Lemon from canal house Dry-Brined Turkey (a.k.a. The Judy Bird) from russ parsons Cranberry Sauce from daniel humm Onion Carbonara from michel richard Sticky Balsamic Ribs from ian knauer Carnitas from diana kennedy Grilled Pork Burgers from suzanne goin Brisket of Beef from nach waxman Meatballs from rao's Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo) from steven raichlen Perfect Pan-Seared Steaks from j. kenji lópez-alt Vegetables Whole Roasted Cauliflower with Whipped Goat Cheese from alon shaya Broccoli Cooked Forever from roy finamore Garlic Green Beans from penelope casas Ginger Juice from molly stevens Balsamic Glazed Beets & Greens from peter berley Grilled Chard Stems with Anchovy Vinaigrette from anna klinger Roasted Brussels Sprouts with Fish Sauce Vinaigrette from momofuku Fried Asparagus with Miso Dressing from nobu matsuhisa Ratatouille from alice waters Gratin of Zucchini, Rice & Onions with Cheese from julia child Grated & Salted Zucchini from julia child Potato Dominoes from francis mallmann Desserts Strawberry Lemon Sorbet from river café One-Ingredient Banana Ice Cream from the kitchn Fresh Peach Gelato from russ parsons Strawberry Shortcakes from james beard Fresh Blueberry Pie from rose levy beranbaum New Classic Coconut Macaroons from alice medrich Sweet Corn & Black Raspberry Ice Cream from jeni britton bauer Chocolate Mousse from hervé this Purple Plum Torte from marian burros Dense Chocolate Loaf Cake from nigella lawson Marie-Hélène's Apple Cake from dorie greenspan Pumpkin Pie from meta given Molasses Cookies from the silver palate Cheater Soft-Serve Ice Cream from john t. edge Fresh Ginger Cake from sylvia thompson Whole Wheat Chocolate Chip Cookies from kim boyce Caramelized White Chocolate from valrhona One-Ingredient Sweet Potato Caramel from brad leone Brown Butter Tart Crust from paule caillat Eggless Lemon Curd from elizabeth falkner Whipped Cream from nancy silverton Orange & Almond Cake from claudia roden Acknowledgments Genius Tipsters Credits Index Review Quotes: "Culled from chefs, bloggers and food world legends like Julia Child and James Beard, these are dishes that are so smart they'll change the way you approach food, making you a better cook." --Editors from Tasting Table's "Kitchen Bookshelf" "Food52 Genius Recipes, is the hands-down winner of the dog-eared page contest -- because it instantly dismisses what might be the most important question asked by a cook confronting a new recipe. Namely, will this work? Of course it will. How do we know? Because the dishes in this collection are genius, here defined as legacy recipes 'handed down by luminaries of the food world.'" --Jenny Rosenstrach, New York Times editor "None of the recipes are overly 'chefy, ' which makes this book a great choice for beginner cooks." --Joanne Smart, Senior Editor at Fine Cooking "Guaranteed to excite and enlighten cooks everywhere, Miglore's collection is a must-have for every kitchen." --Publishers Weekly, starred review "This is my new favorite cookbook." --Michael Ruhlman Publisher Marketing: NEW YORK TIMES BESTSELLER - ONE OF THE NEW YORKER'S FIFTEEN ESSENTIAL COOKBOOKS 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. Review Citations:
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Author: Miglore, Kristen
Publisher: Ten Speed Press
Binding: Hardcover
Pub Date: April 07, 2015
BISAC: Cooking|Courses & Dishes|General|Cooking|Individual Chefs & Restaurants|Cooking|Entertaining|General
Subjects: Cookbooks|COOKING / Courses & Dishes / General|Cooking|COOKING / Entertaining
ISBN: 9781607747970
ASIN: 1637997019ISBN
SKU: SP-9781607747970
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Spiral Bound)
$45.00