Kristen Miglore

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 show more 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! show less

This book is really pretty, and unlike a lot of cookbooks, I wanted to cook most of the (non-meat) recipes. I also recognized a bunch of names in here, like Marcella Hazan and Smitten Kitchen. I only made the Pasta with Yogurt and Caramelized Onions and something else that I'm blanking on, but I have a list of others I want to get to.

I'm only adding cookbooks I use repeatedly on here, and this is my favorite of the year so far. [b:Seven Spoons: My Favorite Recipes for Any and Every show more Day|22716403|Seven Spoons My Favorite Recipes for Any and Every Day|Tara O'Brady|https://d.gr-assets.com/books/1418772881s/22716403.jpg|42243662], which I borrowed at the same time, was meh in comparison, even though I love that blog. show less

Hm. Nope. Too hoity-toity for me. Too NYC, too, telling an anecdote about serving guests three-egg plates in the evening, after midnight....

Also, $35 for 100 recipes? When the whole internet is free?

Besides, I invent my own hacks, thank you.

Granted, I'd never heard of Food52, or most of the contributors to this, before. But I don't care, anyway. A book that includes such messages as this, from someone named Marcella Hazan, "I can describe simple cooking thus: Cooking that is stripped all the show more way down to those procedures and those ingredients indispensable in enunciating the sincere flavor intentions of a dish" is not for me. All those ingredients talking to each other, negotiating the bright and the earthy notes, etc... Gimme a break.

Lots and lots of salt and butter. And an emphasis on baked and fried food that is, yay!, crisp on the outside, but like pudding or custard on the inside... blechh, imo.

I had never thought of using plumped dry fruit in muffins or pancakes before, to avoid the runniness of fresh berries. So ty for that. show less

Stressed is just desserts spelled backwards, and this book will help take that stress away. They take known recipes or other published recipes and alter them for better results, or to make things simpler, or just to point out what many people may do incorrectly. I thought it was very interesting, and i learned a few new things as well.