Description: Food52 Genius Recipes by Kristen Miglore, Amanda Hesser, Merrill Stubbs 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.There are good recipes and there are great ones-and then, there are genius recipes.ONE OF THENEW YORKERS FIFTEEN ESSENTIAL COOKBOOKSGenius 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.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 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 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 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 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 everything-and 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 cooking-because no one cook could have taught us so much. FORMAT Hardcover LANGUAGE English CONDITION Brand New Notes More than 100 foolproof recipes from food luminaries including Julia Child and Alice Waters, with beautiful photos throughout. Author Biography KRISTEN MIGLORE is the executive editor at Food52.com. She abandoned a career in economics 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 been published in The Wall Street Journal, Saveur, and The Atlantic, and she was nominated for a James Beard Award for the Genius Recipes column in 2014. She lives in New York City.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. Table of Contents Breakfast Fried Eggs with Wine Vinegar from roger vergé Chocolate Muscovado Banana Cake from nigel slater Touch-of-Grace Biscuits from shirley corriher One-Ingredient Corn Butter from whitney wright English Porridge from april bloomfield Roasted Applesauce from judy rodgers Olive Oil & Maple Granola from nekisia davis Poached Scrambled Eggs from daniel patterson Spicy Sauce from torrisi italian specialties Yogurt with Toasted Quinoa, Dates & Almonds from sitka & spruce Potato Scallion Cakes (Fritterra) from bert greene Currant Cottage Cheese Pancakes from deborah madison Crepes from kenny shopsin Raised Waffles from marion cunningham Snacks & Drinks Bar Nuts from union square café Deviled Eggs from virginia willis Basic Hummus from yotam ottolenghi & sami tamimi One-Ingredient Whole Grain Crackers from dan barber No-Knead Bread from jim lahey Grilled Favas from ignacio mattos Classic Guacamole from roberto santibañez Herb Jam with Olives & Lemon from paula wolfert Salt-Crusted Potatoes with Cilantro Mojo from josé pizarro Watermelon, Mint & Cider Vinegar Tonic from louisa shafia Tomato Water Bloody Mary from todd thrasher Spiced Red Wine (Ypocras) from anne willan Cliff Old Fashioned from dave arnold Soups & Salads Romaine Hearts with Caesar Salad Dressing from frankies spuntino Fresh Fig & Mint Salad from richard olney "Use a Spoon" Chopped Salad from michel nischan Radicchio Salad with Manchego Vinaigrette from toro bravo Garlic-Scented Tomato Salad from marcella hazan Warm Squash & Chickpea Salad with Tahini from moro Kale Saladfrom northern spy food co. Green Peach Salad from crooks corner Red Salad from fergus henderson Wild & White Rice Salad from viana la place & evan kleiman Roasted Carrot & Avocado Salad with Crunchy Seeds from abc kitchen Chickpea Stew with Saffron, Yogurt & Garlic from heidi swanson Spicy Tomato Soup from barbara lynch Cauliflower Soup from paul bertolli Potato Soup with Fried Almonds from anya von bremzen Cheese Brodo from nate appleman Lemon Salt from patricia wells Chicken Stock from tom colicchio Red Wine Vinaigrette from molly wizenberg & brandon pettit Meaty Mains Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette from cory schreiber Shrimp Grits from edna lewis & scott peacock Crispy-Skinned Fish from le bernardin Rosemary-Brined Buttermilk Fried Chicken from michael ruhlman Simplest Roast Chicken from barbara kafka Chicken Thighs with Lemon from canal house Dry-Brined Turkey (a.k.a. The Judy Bird) from russ parsons Cranberry Sauce from daniel humm Onion Carbonara from michel richard Sticky Balsamic Ribs from ian knauer Carnitas from diana kennedy Grilled Pork Burgers from suzanne goin Brisket of Beef from nach waxman Meatballs from raos Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo) from steven raichlen Perfect Pan-Seared Steaks from j. kenji lópez-alt Vegetables Whole Roasted Cauliflower with Whipped Goat Cheese from alon shaya Broccoli Cooked Forever from roy finamore Garlic Green Beans from penelope casas Ginger Juice from molly stevens Balsamic Glazed Beets & Greens from peter berley Grilled Chard Stems with Anchovy Vinaigrette from anna klinger Roasted Brussels Sprouts with Fish Sauce Vinaigrette from momofuku Fried Asparagus with Miso Dressing from nobu matsuhisa Ratatouille from alice waters Gratin of Zucchini, Rice & Onions with Cheese from julia child Grated & Salted Zucchini from julia child Potato Dominoes from francis mallmann Desserts Strawberry Lemon Sorbet from river café One-Ingredient Banana Ice Cream from the kitchn Fresh Peach Gelato from russ parsons Strawberry Shortcakes from james beard Fresh Blueberry Pie from rose levy beranbaum New Classic Coconut Macaroons from alice medrich Sweet Corn & Black Raspberry Ice Cream from jeni britton bauer Chocolate Mousse from hervé this Purple Plum Torte from marian burros Dense Chocolate Loaf Cake from nigella lawson Marie-Hélènes Apple Cake from dorie greenspan Pumpkin Pie from meta given Molasses Cookies from the silver palate Cheater Soft-Serve Ice Cream from john t. edge Fresh Ginger Cake from sylvia thompson Whole Wheat Chocolate Chip Cookies from kim boyce Caramelized White Chocolate from valrhona One-Ingredient Sweet Potato Caramel from brad leone Brown Butter Tart Crust from paule caillat Eggless Lemon Curd from elizabeth falkner Whipped Cream from nancy silverton Orange & Almond Cake from claudia rodenAcknowledgments Genius Tipsters Credits Index Review A New York Times Best Seller"Culled from chefs, bloggers and food world legends like Julia Child and James Beard, these are dishes that are so smart theyll change the way you approach food, making you a better cook." – Editors from Tasting Tables "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, Miglores collection is a must-have for every kitchen." – Publishers Weekly Starred Review"This is my new favorite cookbook." – Michael Ruhlman Promotional 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. Review Quote New York Times Best Seller "This is my new favorite cookbook." --Michael Ruhlman Promotional "Headline" 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. Excerpt from Book Introduction Genius recipes surprise us and make us rethink cooking tropes. Theyre handed down by luminaries of the food world and become their legacies. They get us talking and change the way we cook. And, once weve folded them into our repertoires, they make us feel pretty genius too. This is how I framed Genius Recipes when I launched it as a weekly column on Food52 in June 2011. In the years since, the definition really hasnt changed: These recipes are about reworking what weve been taught and skipping past all the canonical versions to a smarter way. For example, if you were to look to a classical text or cooking class, youd probably think youd need to truss and flip and baste a chicken as youre roasting it. And theres nothing necessarily wrong with any of that--you will probably get a good dinner out of the exercise. But Barbara Kafka, in writing the cookbook Roasting: A Simple Art in 1995, perfected roasting everything , from mackerel to turkeys to cucumbers. She puts chicken in the oven, legs akimbo, at a raging 500°F (260°C), then hardly touches it. Hers is the juiciest roast chicken Ive tasted, and has the crispiest skin, without fussing--so why would you? This book is full of happy discoveries like this roast chicken (page 106), drawn from the experience of the best cookbook authors, chefs, and bloggers around. No one cook could have taught us so much. From historic voices in food like Marcella Hazan, Julia Child, and James Beard to modern giants like Ignacio Mattos and Kim Boyce, weve learned that making something better doesnt mean doing more work--and oftentimes, it means doing less. If you look to the people whove spent their careers tinkering with these dishes, theyll often show you a better way to make them. Here in this collection are more than one hundred of the most surprising and essential genius recipes. Some are greatest hits from the column that keep inspiring new conversations and winning new fans. I also dug up a bunch more recipes, like Marion Cunninghams famous yeasted overnight waffles (page 29) and Dorie Greenspans apple cake with more apples than cake (page 221), to stock our kitchens and keep us cooking and talking. Youll also find new tips and variations and a good number of mini-recipes alongside the full-length ones. These genius ideas were simple enough to distill into a paragraph or two and made the collection whole. My hope is that this book, held all together, can act as an alternative kitchen education of sorts. Some of the recipes are already legends: If youve been reading about food for a while, youve probably already heard of the tomato sauce with butter and onion (page 151), the no-knead bread (page 39), the one-ingredient ice cream (page 200). I love sharing these on Food52, because it seems everyone has an opinion and a good story to tell. A handful of others are tricks I stumbled across myself: The oddball ingredient I saw when I trailed in the kitchen at Le Bernardin (page 101). The simple carnitas I found in an old Diana Kennedy cookbook when I was missing the burritos at home in California (page 120). The winning ratatouille after I tested four in a day (page 191). The dessert served at the James Beard Awards that Melissa Clark posted on Instagram (page 203)--watch out, world: Im paying attention! But if we had to rely on me, Genius Recipes would have been a nice little series that would have petered out long ago--and it surely wouldnt have evolved into a book. Id hoped I would have help finding the gems, since the spirit of better cooking through community has always driven Food52. But I couldnt have known that the tips would just keep coming--that the majority of the recipes I would gather, and the most unexpectedly brilliant ones, would come from emails and tweets and conversations with the Food52 community, fellow staffers, and other writers, editors, and friends. I wouldnt have looked twice at a soup made of cauliflower, an onion, and a whole lot of water (page 88). And broccoli cooked forever is almost daring you not to (page 176). But cooks from Food52 said these were worthy of genius status, and they were right. Genius Recipes is proof of the power of crowd-sourcing and curation, but also of listening and trusting other cooks. Even though many of these recipes have been around for years, some for decades, only now can we gather and share them so quickly. I hope you will use the recipes in a number of ways. Some may become formulas (I dont make roast chicken or guacamole or oatmeal any other way anymore). But others, I hope, will be jumping-off points. Maybe youll make the kale panini just as written (page 165), then next time youll use collards or whatever greens you have, or start making just the quick pickled peppers to keep around. As soon as you make the olive oil and maple granola (page 15) once, if youre like the legions of commenters on Food52, youll start tweaking it and making it your own. Please do, and the next time you discover something genius, let me know. Broccoli Cooked Forever From Roy Finamore Serves 4 to 6 2 bunches (2 to 2 1⁄4 pounds/900g to 1kg) broccoli 1 cup (240ml) olive oil 3 cloves garlic, sliced thin 2 small hot chiles, halved lengthwise (Finamore likes small fresh red peppers, but you can substitute green Thai chiles, various dried ones, even a big pinch of red chile flakes) 4 anchovy fillets, chopped Coarse salt and freshly ground black pepper 1. Bring a large pot of water to a boil. While the water is heating, cut the florets off the broccoli. Peel the stems and cut them into rather thick slices, about 1⁄3 inch (8mm). When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for 5 minutes. Drain. 2. Put olive oil and garlic into a large skillet over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for 2 hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will be very tender when done. 3. Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature. Meatballs From Raos Makes about 28 meatballs 1 pound (450g) lean ground beef 8 ounces (225g) ground veal 8 ounces (225g) ground pork 2 large eggs 1 cup (100g) freshly grated Pecorino Romano cheese 1 1⁄2 tablespoons chopped fresh flat-leaf parsley 1. Combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, and garlic. Season with salt and pepper. Using your hands, blend the ingredients together. Mix the bread crumbs into the meat mixture. Slowly add the water, 1 cup (240ml) at a time, until the mixture is quite moist. (If you want to make sure the seasoning is to your liking, fry off a small test meatball, taste, and adjust.) Shape into 2 1⁄2- to 3-inch (6.5 to 7.5cm) balls. 2. Heat the oil in a large sauté pan. When the oil is very hot but not smoking, fry the meatballs in batches. When the bottom half of each meatball is very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels. 3. Heat the marinara sauce to simmering. Lower the cooked meatballs into the simmering sauce and cook for 15 minutes. Serve alone or with pasta. Orange & Almond Cake From Claudia Rode N Serves 6 to 10 2 large oranges 6 large eggs 2 cups plus 2 tablespoons (225g) ground almonds 1 cup plus 1 tablespoon (225g) sugar 1 teaspoon baking powder Butter or oil, for the pan Flour or more ground almonds, for the pan 1. Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or for 30 minutes in a pressure cooker). Let them cool, then cut them open and remove the seeds. Turn the oranges into pulp by rubbing them through a sieve or by putting them in an electric blender or food processor. 2. Preheat the oven to 400°F (200°C). Butter and flour a cake pan with a removable base, if possible. (I used a 9 by 3-inch/23 by 7.5cm round cake pan, and you can use oil and almond flour if youre going for dairy-free and gluten-free.) 3. Beat the eggs in a large bowl. Add the ground almonds, sugar, baking powder, and orange puree and mix thoroughly. Pour into the prepared cake pan and bake for about 1 hour, then have a look at it--this type of cake will not go any flatter if the oven door is opened. If it is still very wet, leave it in the oven for a little longer. Cool in the pan before turning out. Details ISBN1607747979 Author Merrill Stubbs Pages 272 Year 2015 ISBN-10 1607747979 ISBN-13 9781607747970 Format Hardcover Media Book Imprint Ten Speed Press Country of Publication United States DEWEY 641.5 Short Title FOOD52 GENIUS RECIPES Language English Place of Publication Berkeley Series Food52 Works Publication Date 2015-04-07 UK Release Date 2015-04-07 Illustrations 200 PHOTOS AU Release Date 2015-04-07 NZ Release Date 2015-04-07 US Release Date 2015-04-07 Subtitle 100 Recipes That Will Change the Way You Cook [A Cookbook] 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:145303232;
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