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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.
- Sales Rank: #5929 in Books
- Brand: Ten Speed Press
- Published on: 2015-04-07
- Released on: 2015-04-07
- Original language: English
- Number of items: 1
- Dimensions: 10.29" h x 1.21" w x 8.24" l, 2.82 pounds
- Binding: Hardcover
- 272 pages
- Ten Speed Press
Most helpful customer reviews
84 of 91 people found the following review helpful.
Not Genius at all, more like Good and very Pretty
By Ahhling
Love the idea of this book and several things work out. But it has not proven itself to be a Genius book- to use that title, you need to have an ironclad bullet proof believe that every recipe is not only flawless but also delicious. The chicken thighs with lemon were very nice, the crispy skinned fish was great...but then the black pepper tofu? Egads. And I have many books by Yotam Ottolenghi, who this recipe is from. A tofu stir fry dish with 11 tbsps of butter? Not only is it heavy handed and really unappealing, but the tofu tastes bizarre every single bite b/c it tastes buttery! Buttery tofu??? I looked up his recipe online and in another website, there were 20 or so reviews and every single one had edited his recipe in a variety of ways to make it 'better'. So how can it be 'genius'? If this book were called "Favorites", I would judge less. I am happy I bought it but more because I am a fan of Food52 and appreciate their effort to provide tips or good ideas. But not because this book is actually full of genius recipes. It's pretty and nice and a few things have been a nice surprise. And others have been definitively disappointing.
7 of 7 people found the following review helpful.
WOW ! WOW! WOW! What a book!!!!
By jsp
This is a fantastic cook book for cooks that like to try some very different food preparations. The recipe's authorS comments about just about every recipe is worth the reading alone. Some of the recipe ingredients called for are just not available where I live but I know enough about cooking to work in a substitute. Something as simple as frying an egg was a recipe that I will forever use. How about the cauliflower soup and just plain water added? "who da thought?" If you are a cook that likes a little challenge and prepare something different, you gotta have this book, FOOD52 GENIUS RECIPES; 100 RECIPES THAT WILL ETC.
7 of 7 people found the following review helpful.
Plated Genius Buzz Confirmed!
By Amazon Customer
I first heard about this book via some friends in social median, then came across a mention of it on a blog I frequent, and decided to purchase based on the street buzz and a need for a little kitchen inspiration. From the very first recipe I was hooked...on something as simple as fried eggs. What is interesting here are the paradigm shifts delivered to what I'll call 'typical fare' transforming a tired treatment to something revolutionarily simple. The recipes include a number of interesting tidbits and sidebars about the dish at hand, additional resources, stunning images, and supporting content that makes the kitchen a destination affair once the pages are opened for the next treat...
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