{"product_id":"spiral-bound-cookbook-food-52-genius-recipes-100-recipes-that-will-change-the-way-youcook","title":"Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKRISTEN 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 \n\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, and \n\u003ci\u003eThe Atlantic\u003c\/i\u003e, and she was nominated for a James Beard Award for the Genius Recipes column in 2014. She lives in New York City. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBreakfast\u003c\/b\u003e\n\u003cbr\u003e Fried Eggs with Wine Vinegar \n\u003cbr\u003e from roger vergé \n\u003cp\u003e\u003c\/p\u003e Chocolate Muscovado Banana Cake \n\u003cbr\u003e from nigel slater \n\u003cp\u003e\u003c\/p\u003e Touch-of-Grace Biscuits \n\u003cbr\u003e from shirley corriher \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eOne-Ingredient Corn Butter\u003c\/i\u003e\n\u003cbr\u003e from whitney wright \n\u003cp\u003e\u003c\/p\u003e English Porridge \n\u003cbr\u003e from april bloomfield \n\u003cp\u003e\u003c\/p\u003e Roasted Applesauce \n\u003cbr\u003e from judy rodgers \n\u003cp\u003e\u003c\/p\u003e Olive Oil \u0026amp; Maple Granola \n\u003cbr\u003e from nekisia davis \n\u003cp\u003e\u003c\/p\u003e Poached Scrambled Eggs \n\u003cbr\u003e from daniel patterson \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eSpicy Sauce\u003c\/i\u003e\n\u003cbr\u003e from torrisi italian specialties \n\u003cp\u003e\u003c\/p\u003e Yogurt with Toasted Quinoa, Dates \u0026amp; Almonds \n\u003cbr\u003e from sitka \u0026amp; spruce \n\u003cp\u003e\u003c\/p\u003e Potato Scallion Cakes (Fritterra) \n\u003cbr\u003e from bert greene \n\u003cp\u003e\u003c\/p\u003e Currant Cottage Cheese Pancakes \n\u003cbr\u003e from deborah madison \n\u003cp\u003e\u003c\/p\u003e Crepes \n\u003cbr\u003e from kenny shopsin \n\u003cp\u003e\u003c\/p\u003e Raised Waffles \n\u003cbr\u003e from marion cunningham \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003cbr\u003e Snacks \u0026amp; Drinks\u003c\/b\u003e\n\u003cbr\u003e Bar Nuts \n\u003cbr\u003e from union square café \n\u003cp\u003e\u003c\/p\u003e Deviled Eggs \n\u003cbr\u003e from virginia willis \n\u003cp\u003e\u003c\/p\u003e Basic Hummus \n\u003cbr\u003e from yotam ottolenghi \u0026amp; sami tamimi \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eOne-Ingredient Whole Grain Crackers\u003c\/i\u003e\n\u003cbr\u003e from dan barber \n\u003cp\u003e\u003c\/p\u003e No-Knead Bread \n\u003cbr\u003e from jim lahey \n\u003cp\u003e\u003c\/p\u003e Grilled Favas \n\u003cbr\u003e from ignacio mattos \n\u003cp\u003e\u003c\/p\u003e Classic Guacamole \n\u003cbr\u003e from roberto santibañez \n\u003cp\u003e\u003c\/p\u003e Herb Jam with Olives \u0026amp; Lemon \n\u003cbr\u003e from paula wolfert \n\u003cp\u003e\u003c\/p\u003e Salt-Crusted Potatoes with Cilantro Mojo \n\u003cbr\u003e from josé pizarro \n\u003cp\u003e\u003c\/p\u003e Watermelon, Mint \u0026amp; Cider Vinegar Tonic \n\u003cbr\u003e from louisa shafia \n\u003cp\u003e\u003c\/p\u003e Tomato Water Bloody Mary \n\u003cbr\u003e from todd thrasher \n\u003cp\u003e\u003c\/p\u003e Spiced Red Wine (Ypocras) \n\u003cbr\u003e from anne willan \n\u003cp\u003e\u003c\/p\u003e Cliff Old Fashioned \n\u003cbr\u003e from dave arnold \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e Soups \u0026amp; Salads \u003c\/b\u003e\n\u003cbr\u003e Romaine Hearts with Caesar Salad Dressing \n\u003cbr\u003e from frankies spuntino \n\u003cp\u003e\u003c\/p\u003e Fresh Fig \u0026amp; Mint Salad \n\u003cbr\u003e from richard olney \n\u003cp\u003e\u003c\/p\u003e \"Use a Spoon\" Chopped Salad \n\u003cbr\u003e from michel nischan \n\u003cp\u003e\u003c\/p\u003e Radicchio Salad with Manchego Vinaigrette \n\u003cbr\u003e from toro bravo \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eGarlic-Scented Tomato Salad\u003c\/i\u003e\n\u003cbr\u003e from marcella hazan \n\u003cp\u003e\u003c\/p\u003e Warm Squash \u0026amp; Chickpea Salad with Tahini \n\u003cbr\u003e from moro \n\u003cp\u003e\u003c\/p\u003e Kale Salad \n\u003cbr\u003efrom northern spy food co. \n\u003cp\u003e\u003c\/p\u003e Green Peach Salad \n\u003cbr\u003e from crook's corner \n\u003cp\u003e\u003c\/p\u003e Red Salad \n\u003cbr\u003e from fergus henderson \n\u003cp\u003e\u003c\/p\u003e Wild \u0026amp; White Rice Salad \n\u003cbr\u003e from viana la place \u0026amp; evan kleiman \n\u003cp\u003e\u003c\/p\u003e Roasted Carrot \u0026amp; Avocado Salad with Crunchy Seeds \n\u003cbr\u003e from abc kitchen \n\u003cp\u003e\u003c\/p\u003e Chickpea Stew with Saffron, Yogurt \u0026amp; Garlic \n\u003cbr\u003e from heidi swanson \n\u003cp\u003e\u003c\/p\u003e Spicy Tomato Soup \n\u003cbr\u003e from barbara lynch \n\u003cp\u003e\u003c\/p\u003e Cauliflower Soup \n\u003cbr\u003e from paul bertolli \n\u003cp\u003e\u003c\/p\u003e Potato Soup with Fried Almonds \n\u003cbr\u003e from anya von bremzen \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eCheese Brodo\u003c\/i\u003e\n\u003cbr\u003e from nate appleman \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eLemon Salt\u003c\/i\u003e\n\u003cbr\u003e from patricia wells \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eChicken Stock\u003c\/i\u003e\n\u003cbr\u003e from tom colicchio \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eRed Wine Vinaigrette\u003c\/i\u003e\n\u003cbr\u003e from molly wizenberg \u0026amp; brandon pettit \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e Meaty Mains \u003c\/b\u003e\n\u003cbr\u003e Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette \n\u003cbr\u003e from cory schreiber \n\u003cp\u003e\u003c\/p\u003e Shrimp Grits \n\u003cbr\u003e from edna lewis \u0026amp; scott peacock \n\u003cp\u003e\u003c\/p\u003e Crispy-Skinned Fish \n\u003cbr\u003e from le bernardin \n\u003cp\u003e\u003c\/p\u003e Rosemary-Brined Buttermilk Fried Chicken \n\u003cbr\u003e from michael ruhlman \n\u003cp\u003e\u003c\/p\u003e Simplest Roast Chicken \n\u003cbr\u003e from barbara kafka \n\u003cp\u003e\u003c\/p\u003e Chicken Thighs with Lemon \n\u003cbr\u003e from canal house \n\u003cp\u003e\u003c\/p\u003e Dry-Brined Turkey (a.k.a. The Judy Bird) \n\u003cbr\u003e from russ parsons \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eCranberry Sauce\u003c\/i\u003e\n\u003cbr\u003e from daniel humm \n\u003cp\u003e\u003c\/p\u003e Onion Carbonara \n\u003cbr\u003e from michel richard \n\u003cp\u003e\u003c\/p\u003e Sticky Balsamic Ribs \n\u003cbr\u003e from ian knauer \n\u003cp\u003e\u003c\/p\u003e Carnitas \n\u003cbr\u003e from diana kennedy \n\u003cp\u003e\u003c\/p\u003e Grilled Pork Burgers \n\u003cbr\u003e from suzanne goin \n\u003cp\u003e\u003c\/p\u003e Brisket of Beef \n\u003cbr\u003e from nach waxman \n\u003cp\u003e\u003c\/p\u003e Meatballs \n\u003cbr\u003e from rao's \n\u003cp\u003e\u003c\/p\u003e Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo) \n\u003cbr\u003e from steven raichlen \n\u003cp\u003e\u003c\/p\u003e Perfect Pan-Seared Steaks \n\u003cbr\u003e from j. kenji lópez-alt \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e Vegetables \u003c\/b\u003e\n\u003cbr\u003e Whole Roasted Cauliflower with Whipped Goat Cheese \n\u003cbr\u003e from alon shaya \n\u003cp\u003e\u003c\/p\u003e Broccoli Cooked Forever \n\u003cbr\u003e from roy finamore \n\u003cp\u003e\u003c\/p\u003e Garlic Green Beans \n\u003cbr\u003e from penelope casas \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eGinger Juice\u003c\/i\u003e\n\u003cbr\u003e from molly stevens \n\u003cp\u003e\u003c\/p\u003e Balsamic Glazed Beets \u0026amp; Greens \n\u003cbr\u003e from peter berley \n\u003cp\u003e\u003c\/p\u003e Grilled Chard Stems with Anchovy Vinaigrette \n\u003cbr\u003e from anna klinger \n\u003cp\u003e\u003c\/p\u003e Roasted Brussels Sprouts with Fish Sauce Vinaigrette \n\u003cbr\u003e from momofuku \n\u003cp\u003e\u003c\/p\u003e Fried Asparagus with Miso Dressing \n\u003cbr\u003e from nobu matsuhisa \n\u003cp\u003e\u003c\/p\u003e Ratatouille \n\u003cbr\u003e from alice waters \n\u003cp\u003e\u003c\/p\u003e Gratin of Zucchini, Rice \u0026amp; Onions with Cheese \n\u003cbr\u003e from julia child \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eGrated \u0026amp; Salted Zucchini\u003c\/i\u003e\n\u003cbr\u003e from julia child \n\u003cp\u003e\u003c\/p\u003e Potato Dominoes \n\u003cbr\u003e from francis mallmann \n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003e Desserts\u003c\/b\u003e\n\u003cbr\u003e Strawberry Lemon Sorbet \n\u003cbr\u003e from river café \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eOne-Ingredient Banana Ice Cream\u003c\/i\u003e\n\u003cbr\u003e from the kitchn \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eFresh Peach Gelato\u003c\/i\u003e\n\u003cbr\u003e from russ parsons \n\u003cp\u003e\u003c\/p\u003e Strawberry Shortcakes \n\u003cbr\u003e from james beard \n\u003cp\u003e\u003c\/p\u003e Fresh Blueberry Pie \n\u003cbr\u003e from rose levy beranbaum \n\u003cp\u003e\u003c\/p\u003e New Classic Coconut Macaroons \n\u003cbr\u003e from alice medrich \n\u003cp\u003e\u003c\/p\u003e Sweet Corn \u0026amp; Black Raspberry Ice Cream \n\u003cbr\u003e from jeni britton bauer \n\u003cp\u003e\u003c\/p\u003e Chocolate Mousse \n\u003cbr\u003e from hervé this \n\u003cp\u003e\u003c\/p\u003e Purple Plum Torte \n\u003cbr\u003e from marian burros \n\u003cp\u003e\u003c\/p\u003e Dense Chocolate Loaf Cake \n\u003cbr\u003e from nigella lawson \n\u003cp\u003e\u003c\/p\u003e Marie-Hélène's Apple Cake \n\u003cbr\u003e from dorie greenspan \n\u003cp\u003e\u003c\/p\u003e Pumpkin Pie \n\u003cbr\u003e from meta given \n\u003cp\u003e\u003c\/p\u003e Molasses Cookies \n\u003cbr\u003e from the silver palate \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eCheater Soft-Serve Ice Cream\u003c\/i\u003e\n\u003cbr\u003e from john t. edge \n\u003cp\u003e\u003c\/p\u003e Fresh Ginger Cake \n\u003cbr\u003e from sylvia thompson \n\u003cp\u003e\u003c\/p\u003e Whole Wheat Chocolate Chip Cookies \n\u003cbr\u003e from kim boyce \n\u003cp\u003e\u003c\/p\u003e Caramelized White Chocolate \n\u003cbr\u003e from valrhona \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eOne-Ingredient Sweet Potato Caramel\u003c\/i\u003e\n\u003cbr\u003e from brad leone \n\u003cp\u003e\u003c\/p\u003e Brown Butter Tart Crust \n\u003cbr\u003e from paule caillat \n\u003cp\u003e\u003c\/p\u003e Eggless Lemon Curd \n\u003cbr\u003e from elizabeth falkner \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eWhipped Cream\u003c\/i\u003e\n\u003cbr\u003e from nancy silverton \n\u003cp\u003e\u003c\/p\u003e Orange \u0026amp; Almond Cake \n\u003cbr\u003e from claudia roden \n\u003cp\u003e\u003c\/p\u003eAcknowledgments \n\u003cbr\u003e Genius Tipsters \n\u003cbr\u003e Credits \n\u003cbr\u003e Index\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--Editors from \u003ci\u003eTasting Table\u003c\/i\u003e's \"Kitchen Bookshelf\"\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Food52 Genius Recipes\u003c\/i\u003e, 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.'\" \n\u003cb\u003e--Jenny Rosenstrach, \u003ci\u003eNew York Times\u003c\/i\u003e editor \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"None of the recipes are overly 'chefy, ' which makes this book a great choice for beginner cooks.\" \n\u003cb\u003e--Joanne Smart, Senior Editor at \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFine Cooking\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Guaranteed to excite and enlighten cooks everywhere, Miglore's collection is a must-have for every kitchen.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly, \u003c\/i\u003estarred review\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This is my new favorite cookbook.\" \n\u003cb\u003e--Michael Ruhlman\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - ONE OF \u003ci\u003eTHE NEW YORKER\u003c\/i\u003e'S FIFTEEN ESSENTIAL COOKBOOKS \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eThere are good recipes and there are great ones--and then, there are genius recipes.\n\u003cp\u003e\u003c\/p\u003eGenius 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. \n\u003cp\u003e\u003c\/p\u003eThere 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. \n\u003cp\u003e\u003c\/p\u003eThese 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. \n\u003cp\u003e\u003c\/p\u003eOnce 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, \n\u003ci\u003eGenius Recipes\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2015 pg. 128 (EAN 9781607747970, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/16\/2015 (EAN 9781607747970, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 05\/31\/2015 pg. 24 (EAN 9781607747970, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607747970, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Miglore, Kristen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e April 07, 2015\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|General|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Entertaining|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|COOKING \/ Courses \u0026amp; Dishes \/ General|Cooking|COOKING \/ Entertaining\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607747970\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637997019ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607747970\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085893828886,"sku":"SP-9781607747970","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607747970_spiral.png?v=1774948817","url":"https:\/\/lusper.myshopify.com\/products\/spiral-bound-cookbook-food-52-genius-recipes-100-recipes-that-will-change-the-way-youcook","provider":"Lusperbooks","version":"1.0","type":"link"}