Description: Food52 Genius Desserts by Kristen Miglore There are good desserts and there are great desserts--and then, there are genius desserts. Genius Desserts is the book that will transform the way you bake, with the answers for every moment that needs a sweet (so...every moment!)- When youre not a baker, but you need the birthday cake. When youve tried every chocolate mousse, but havent found one that sticks. When youre short on time and want your efforts in the kitchen to count.IACP AWARD WINNER . Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)-in a collection that will make you a local legend, and a smarter baker to boot.ONE OF THENEW YORKERS FIFTEEN ESSENTIAL COOKBOOKS . Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar.Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers-and collect them all in one indispensable guide.This led her to iconic desserts spanning the last century- Maida Heatters East 62nd Street Lemon Cake, Fran ois Payards Flourless Chocolate-Walnut Cookies, and Nancy Silvertons Butterscotch Budino. But it also turned up little-known gems- a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one.Thegeniusof this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts.Each recipe shines in a different way and teaches you something new, whether its how to use unconventional ingredients (like Sunsets whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspans three-ingredient cookies). With photographer James Ransoms riveting images throughout, Genius Desserts is destined to become every bakers go-to reference for the very best desserts from the smartest teachers of our time-for all the dinner parties, potlucks, bake sales, and late-night snacks in between. FORMAT Hardcover LANGUAGE English CONDITION Brand New Notes Kristen Miglore draws from her James Beard Award-nominated Genius Recipes column from Food52.com with 100 recipes for classic and unconventional desserts. Author Biography KRISTEN MIGLOREis the creative director at Food52.com. Sheabandoned a career in economics in 2007 to pursue a masters degree in food studies from New York University and a culinary degree from the Institute of Culinary Education. Her writing has since been published inThe Wall Street Journal,Saveur, andThe Atlantic, and she was nominated for a James Beard Award for Food52s Genius Recipes column in 2014. The column led to theGenius Recipescookbook in 2015, which won an IACP award in 2016 and became aNew York Timesbest seller. She lives in Brooklyn and usually has a pastry in her purse.FOOD52 is a groundbreaking online kitchen and home destination. Founded by Amanda Hesser and Merrill Stubbs--two authors and opinionated home cooks who formerly worked for the New York Times--the company celebrates home cooks, giving them everything they need in one place. That includes smart and entertaining stories about cooking and home, over 70,000 recipes, a cooking hotline, a suite of cookbooks, a shop with everything from stunning tabletop goods to the trustiest pan, and a million-strong community of fellow talented and curious cooks. Review "For the baker looking for a sure thing with every turn of the page ..."— New York Times"Food52s creative director Miglore delivers a solid collection of proven, must-have recipes for an array of desserts. The recipes are sourced from such expert bakers as Rose Levy Beranbaum and Stella Parks, and such chefs as J. Kenji López-Alt and then tested in the Food52 kitchens. The result is a cookbook that will become a go-to for enthusiastic bakers."—Publishers Weekly "It functions like a treasure hunt, with lovely things casually lurking within the pages … smart, delicious, understated and, yes, genius."—Los Angeles Times"When I first got this book in the mail and opened it up, the gorgeousness of it... made me pin myself to the couch for a minute and just go page by page."—Evan Kleiman, Good Food"True to the name, the latest sweets-focused book in Food52s Genius Recipes series is a collection of gems."—Departures.com"Consider this the indispensable baking guide, filled with all the clever hacks... youve been searching for."—Jessica Yadegaran, Mercury NewsPraise for Genius Recipes: "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." —Jenny Rosenstrach, New York Times "This is my new favorite cookbook."—Michael Ruhlman "I havent been so delighted by a recipe in ages, or been so rewarded for trusting an author."—Tejal Rao, Bloomberg "In book version, Genius Recipes reads like an epic, culinary "best of" boxed set of recipes—the kind youd actually make."—Jenni Avins, Quartz Promotional There are good desserts and there are great desserts--and then, there are genius desserts. Genius Desserts is the book that will transform the way you bake, with the answers for every moment that needs a sweet (so...every moment!)- When youre not a baker, but you need the birthday cake. When youve tried every chocolate mousse, but havent found one that sticks. When youre short on time and want your efforts in the kitchen to count. Review Quote Praise for Genius Recipes : " 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." --Jenny Rosenstrach, New York Times "This is my new favorite cookbook." --Michael Ruhlman "I havent been so delighted by a recipe in ages, or been so rewarded for trusting an author." --Tejal Rao, Bloomberg "In book version, Genius Recipes reads like an epic, culinary "best of" boxed set of recipes--the kind youd actually make." --Jenni Avins, Quartz Promotional "Headline" There are good desserts and there are great desserts--and then, there are genius desserts. Genius Desserts is the book that will transform the way you bake, with the answers for every moment that needs a sweet (so...every moment!)- When youre not a baker, but you need the birthday cake. When youve tried every chocolate mousse, but havent found one that sticks. When youre short on time and want your efforts in the kitchen to count. Excerpt from Book INTRODUCTION The Genius Recipes column on Food52 started in June 2011 as a weekly showcase of recipes from legendary cookbook authors and chefs that we claimed--boldly! shamelessly!--would change the way you cook. Youd never truss another chicken, or simmer tomato sauce for hours, or feel intimidated by baking bread or making piecrust again. And we learned nothing from our hubris, because the recipes indeed took hold and found new life, virtually on their own. The conversations around them grew, with readers exchanging pointers in the comments sections and on social media. Tips for more genius recipes kept pouring in. In 2015, Genius Recipes became a cookbook, which then became a New York Times best seller. The world of Genius Recipes had become a force unto itself, one of the internets most generous water coolers. I have been the lucky one who gets to keep showing up and filling the cooler. *** This time around, I asked the Food52 community for their lifelong favorites and reached out to home bakers, food editors, test-kitchen directors, and pastry chefs I thought might have strong opinions on the matter. Ive thanked the ones whose recipe tips landed in the book on page 267, but many more generously shared their wisdom and time, enhancing the collection in ways big and small. I spent more than a year testing, retesting, and gathering feedback from opinionated tasters at Food52 HQ. (Want to know what their favorite was? Its almost too obvious; see page 41.) In the process, we whittled this book down to a complete set of iconic baking recipes that will reliably turn you into a local legend. Im proud to say that its a caliber of recipes that none of us would have ever been able to find without the collective experience of crowdsourcing, hundreds of bakers strong. Here are the criteria I kept in mind and what you can expect to find in this book--right before you find yourself surrounded by Almond Crackle Cookies and Greek Yogurt Chocolate Mousse . What are Genius Desserts? Most importantly, they must taste very, very good. They solve problems. Most are super easy. A few arent, but theyre worth it. They surprise us. They innovate and move our baking forward. Best of all, the more you bake, the more making desserts can become a continuum. If theres leftover lemon cream, you should definitely smear it between cookies and freeze it for a treat the next time you get home from work in a funk. Stale cake and cookies make amazing trifles, icebox cakes, and something chef Alex Raij calls migas dulces . Pie dough scraps turn into all sorts of brand-new treats--never throw them out. And I promise you this: every dessert in this book also makes an excellent breakfast the next morning. Details ISBN1524758981 Author Kristen Miglore Pages 288 Series Food52 Works Year 2018 ISBN-10 1524758981 ISBN-13 9781524758981 Format Hardcover Imprint Ballantine Books Inc. Subtitle 100 Recipes That Will Change the Way You Bake Place of Publication New York Country of Publication United States DEWEY 641.86 Illustrations 200 photos Media Book Short Title Food52 Genius Desserts Language English Publication Date 2018-09-04 UK Release Date 2018-09-04 AU Release Date 2018-09-04 NZ Release Date 2018-09-04 US Release Date 2018-09-04 Illustrator Ramon Bachs Birth 1974 Affiliation Department of Psychology, University of New Mexico, USA Position Department of Psychology Qualifications Ph.D. Publisher Random House USA Inc Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:145100815;
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Book Title: Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake
Item Height: 254mm
Item Width: 203mm
Author: Kristen Miglore
Format: Hardcover
Language: English
Publisher: Random House USA Inc
Publication Year: 2018
Genre: Food & Drink
Number of Pages: 288 Pages