- Series: Food52 Works
- Hardcover: 272 pages
- Publisher: Ten Speed Press (April 7, 2015)
- Language: English
- ISBN-10: 1607747979
- ISBN-13: 978-1607747970
- Product Dimensions: 8.2 x 1.2 x 10.2 inches
- Shipping Weight: 4.2 pounds (View shipping rates and policies)
- Customer Reviews: 439 customer ratings
- Amazon Best Sellers Rank: #18,991 in Books (See Top 100 in Books)
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Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook Hardcover – April 7, 2015
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“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
About the Author
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.
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The recipes in this book, for which the author dug far and beyond those that had appeared in her column, all come with amazing pedigrees: every one is authored by a highly-respected chef and/or cookbook author. It must have taken Ms. Miglore, the author, months simply to secure copyright permissions.
The book, which I own in hardcover, is organized by "course," beginning with "breakfast." The very first recipe, "fried eggs with wine vinegar," from Roger Verge, is so amazing that, to this day, I'll usually crack a pinch (Verge calls for much more) of vinegar du jour into my morning eggs. Union Square Cafe's "Bar Nuts" is a staple for parties and, on occasion, holiday Ball-jar gifts (the "genius" part of the recipe is that they toast the nuts first and then toss then with the spicy butter coating--no chance of burning the coating).
Marcella Hazan's famous super-simple "Tomato Sauce with Butter & Onions," which, by the way, I've been making (with canned tomatoes) from her seminal cookbook since the 1980's; Jim Lahey's famous "No-Knead Bread;" "Warm Squash & Chickpea Salad with Tahini" from Moro Restaurant (I don't know the London restaurant, but if a recipe includes chickpeas and tahinis, I'm in; "Green Lentil Salad" from Patricia Wells (I make as a side dish and I don't discard the onions and garlic); "Gratin of Zucchini, Rice & Onions with Cheese" (Julia Child) which I modify for altitude (rice) and using a spiralizer instead of a grater; "Broccoli Cooked Forever" from Roy Finamore: I don't know who he is, but I know that the dish is indeed genius; and "Shrimp Grits" (from Edna Lewis & Scott Peacock): my notes say "it was ridiculously complicated--even for me." Still, I keep making it, even adding an extra step (reserving 1/4 of the cooked shrimp for garnish). "Onion Carbonara" from Michel Richard is phenomenal in the opinion of this onion lover. The "genius" here is using onions sliced into long ribbons (I use the mandoline) to mimic pasta. The recipe calls for bacon, which I omit. Yum! Finally, "Fresh Blueberry Pie" from Rose Levy Beranbaum is a classic show-stopper. If I'm invited for dinner in blueberry season, I'm bringing this pie (I make it as a tart and, in lieu of a lattice top, I add cut-outs for fun--see photo).
Every recipe is beautifully presented, with a headnote telling us why the dish is special, plus, perhaps, a bit of its history. Every dish has a color photo, and some have up to 12 photos demonstrating technique. Not sure how to cut up butternut squash? 12 photos show you how.
Since I don't eat meat other than fish, I did not make most of the many recipes in their "Meaty Mains" chapter. However, there are plenty of classics that I make and again--plus, in the course of paging through the book for this review, I slapped 5 Post-It's on the pages for other recipes I want to make!
This is a book that's well worth the price--and, as demonstrated by my new Post-It's, worth coming back to from time to time for new inspiration.
is this a genius recipe!
Top international reviews
The recipe categories include Breakfast, Starters/Snacks and Drinks, Meat Mains, Veg Mains, Sides, and Desserts. Some of the recipes can be a bit complex, while others, such as Marcella Hazan's tomato sauce are really simple and highly effective.
Only criticism: if you are a vegetarian, this is not the book for you - the Veg Mains section is rather sparse, compared to the Meat one, and some of the dishes in there are overly complex.
Die Rezepte sind unter anderem in "Mains" und "Sides" unterteilt. Das heißt man
sucht sich selbst die passenden Beilagen aus.