Food52 Genius Recipes: 100 Recipes That Will Change The Way You Cook by Kristen MigloreFood52 Genius Recipes: 100 Recipes That Will Change The Way You Cook by Kristen Migloresticker-burst

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

byKristen MigloreForeword byAmanda Hesser, Merrill Stubbs

Hardcover | April 7, 2015

Pricing and Purchase Info

$36.52 online 
$41.00 list price save 10%
Earn 183 plum® points
Quantity:

In stock online

Ships free on orders over $25

Available in stores

about

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.
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 ...
Loading
Title:Food52 Genius Recipes: 100 Recipes That Will Change The Way You CookFormat:HardcoverDimensions:272 pages, 10.25 × 8.22 × 1.17 inPublished:April 7, 2015Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1607747979

ISBN - 13:9781607747970

Look for similar items by category:

Reviews

Rated 4 out of 5 by from Recipes which work like someone's carefully curated recipe cards, but also beautiful pictures.
Date published: 2017-05-09
Rated 3 out of 5 by from You can buy this book or go to the website. This is a like a best of collections of recipes from the food52 website, so be warned that you can get the same recipes directly from the site free.
Date published: 2017-03-12
Rated 4 out of 5 by from Genius Recipes I like this cookbook it is one in my collection that I go back to again an again. The recipes vary from too simple to need a recipe to great and ones a re visit again and again. One of my favorites is Nigella Lawsons recipe for chocolate cake
Date published: 2017-01-29
Rated 3 out of 5 by from Yes! Another one to add to the collection!
Date published: 2016-12-29
Rated 2 out of 5 by from nice recipes I like this book for the easy recipes and great results - however all of them are on their website!
Date published: 2016-11-08
Rated 1 out of 5 by from waste of money After years of cooking, collecting and reading cook books, this is the most pretentious book I have ever read. It is a complete waste of time and money
Date published: 2016-02-11
Rated 5 out of 5 by from Love this book This is one of my favourite cookbooks, i love the classic recipes. All the Food 52 books are great
Date published: 2016-01-15
Rated 5 out of 5 by from A great acquisition for cooks at every level Newbie chefs will learn some clever shortcuts and techniques, while experienced chefs will be amazed by how traditional methods and ingredients are upended. Both groups will gain a variety of excellent recipes, tested by the discerning members of the Food52 website, and a chance to show off to their friends. Full disclosure - I submitted Kenny Shopsin's genius method of using tortillas to make crepes. Who'd have thought...
Date published: 2015-08-11
Rated 5 out of 5 by from Unique recipes, all delicious! Every time I make something from here my family LOVES IT! Amazing meat ball recipe.
Date published: 2015-08-06

Read from the Book

Chocolate Mousse from hervé thisEvery chocolate book and pastry chef teaches us to never let water get near melting chocolate: It will seize and crumble, and ruin dessert. But Hervé This—the French chemist who invented the study of (and the very phrase) molecular gastronomy—figured out how to mix the unmixable and turn them into chocolate mousse. It also happens to be the simplest way to make mousse at home: Melt chocolate with water, then cool it over an ice bath and whisk till you have mousse. Like other emulsions (vinaigrette, aïoli), as you whip, microscopic bits of water get suspended in the fat (here: cocoa butter), thickening it and making it seem creamier. The cooling chocolate crystallizes around the air bubbles, just like whipped cream, to make a remarkably stable foam, a.k.a. mousse. The best thing about this is that it tastes like pure, unob-structed chocolate, without cream or egg to confuse the issue. (It also happens to be vegan, if you use dark chocolate without any added milk.) This all happens fast as the mixture cools, so chances are you’ll go too far on your first try and the mousse may stiffen up beyond the point you’d wanted. But if this happens, Mr. This is unfazed—he has you return the chocolate mixture to the pan, melt it, and start over (see note). Genius Tip Once you have the rhythm of making this mousse down, you can flavor it as you wish with liqueurs or coffee or spices, sweeten it to your liking, or just keep it dark and intense.  Serves 4 3⁄4 cup (180ml) water 8 ounces (225g) chocolate (I use bittersweet chocolate that’s 70 percent cacao—choose a high-quality chocolate you love), broken into pieces Ice cubes Whipped cream, for topping (optional; page 236)Simply pour the water into a saucepan over medium-low heat (the water can be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree—just replace some of the water with an equal amount of the flavorful liquid). Then, add the chocolate and whisk it in as it melts. The result is a homogenous sauce.Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice so it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely—it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls, or jars and let set. note: Three things can go wrong. Here’s how to fix them. If your chocolate doesn’t contain enough fat and won’t form a mousse, melt the mixture again, add more chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add more water, and whisk it once more. If you whisk it too much, so that it becomes grainy, simply melt the mixture and whisk it again, adding nothing. 3Serve immediately, or refrigerate until serving. Top with whipped cream, if desired.

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

Editorial Reviews

New York Times Best Seller

"This is my new favorite cookbook."
- Michael Ruhlman