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Food52 Genius Recipes: 100 Recipes That Will…

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (2015)

by Kristen Miglore

Other authors: Amanda Hesser (Foreword), Merrill Stubbs (Foreword)

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193296,587 (4.22)3
"An essential collection of more than 100 foolproof recipes from food luminaries such as Julia Child, Alice Waters, and David Chang--curated, introduced, and photographed by the team behind the leading food website Food52. This debut title from Food52 Works, a new imprint from Ten Speed Press, draws from Food52's James Beard Award-nominated Genius Recipes column, which features inventive recipes that rethink cooking tropes and, simply put, are nothing short of genius. 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 fail-safe Fried Chicken from Michael Ruhlman or the imaginative Black Pepper Tofu from Yotam Ottolenghi, once you try these recipes, you'll never need to go back to other versions. Plus with abundant how-to and finished dish photographs throughout, Genius Recipes is destined to become every home cook's go-to reference for smart, enjoyable cooking. "--… (more)



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I loved the original Food25 cookbook, but many of these "Genius Recipes" either weren't that appealing or weren't appealing enough to put in the time and effort required. The one that caught my eye most was the Green Peach Salad from Crook's Corner (p. 77).

This recipe calls for 2 1/2 pounds unripe peaches, peeled and sliced, scant 1/4 cup sugar, 1/2 tsp salt, 1/2 tsp fresh ground pepper, 2 Tbsp olive oil, 2 Tbsp fresh mint (chiffonaded). Toss peaches, sugar, and salt and let them sit for 10 minutes, then add pepper, oil, and mint. Serve at room temp or cold; it will last a few hours but will get mushy overnight.
  JennyArch | Jun 11, 2018 |
Let me start by saying that this is an absolutely beautiful book! It has a hardbound embossed cover, thick high-quality pages, and beautiful pictures. It feels expensive, and something about it reminds me of the cookbooks of yesteryear, but it is modern and updated.

There is a clear index, organized by Breakfast, Snacks & Drinks, Soups & Salads, Meaty Mains, Meatless Mains, Vegetables, and Desserts.

The book offers up recipes that include "genius" techniques and twists you may not have thought of. For example, mashing up onions and cilantro into a paste, and folding that into mashed avocado for a smooth guacamole. Or cooking a whole chicken at super high heat with no basting to create a really juicy and delectable meal. Some things may seem contrary to what you would expect, but the results speak for themselves.

I can't wait to work my way through this book and make other delicious recipes like Marcella Hazan's Tomato Sauce with Onion and Butter. This book will hold a respected position on my cookbook shelf. Food52 knows how to do cookbooks right! ( )
  nfmgirl2 | Jul 24, 2015 |
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Author nameRoleType of authorWork?Status
Miglore, Kristenprimary authorall editionsconfirmed
Hesser, AmandaForewordsecondary authorall editionsconfirmed
Stubbs, MerrillForewordsecondary authorall editionsconfirmed
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