Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Food52 Works)

"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."--;Foreword / Amanda Hesser & Merrill Stubbs -- Introduction -- Breakfast -- Snacks & drinks -- Soups & salads -- Meaty mains -- Meatless mains -- Vegetables -- Desserts. 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. From the Hardcover edition There are good recipes and there are great onesand then, there are genius recipes. #160; 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. Theyre handed down by luminaries of the food world and become their legacies. And, once weve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. #160; There isnt yet a single cookbook where you can find Marcella Hazans Tomato Sauce with Onion and Butter, Jim Laheys No-Knead Bread, and Nigella Lawsons Dense Chocolate Loaf Cakeplus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. #160; 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 whats 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 onesnearly half of which have never been featured in the columnwith tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. #160; Once you try Michael Ruhlmans fried chicken or Yotam Ottolenghi and Sami Tamimis hummus, youll never want to go back to other versions. But theres also a surprising ginger juice you didnt realize you were missing and will want to put on everythingand a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes youll 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 cooks go-to resource for smart, memorable cookingbecause no one cook could have taught us so much "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. "-- Provided by publisher A collection of 100 recipes from the James Beard Award-nominated Genius Recipes column on the Food52 website features foolproof recipes and instructions from cooking luminaries including Julia Child, Alice Waters, David Chang and Yotam Ottolenghi.