Food52 Genius Recipes
100 Recipes That Will Change the Way You Cook [A Cookbook]
$83.39
- Hardcover
272 pages
- Release Date
3 August 2015
Summary
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.
NEW YORK TIMES BESTSELLER . ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS
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 unexpecte…
Book Details
| ISBN-13: | 9781607747970 |
|---|---|
| ISBN-10: | 1607747979 |
| Author: | Kristen Miglore, Amanda Hesser, Merrill Stubbs |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 272 |
| Release Date: | 3 August 2015 |
| Weight: | 1.22kg |
| Dimensions: | 261mm x 211mm x 34mm |
| Series: | Food52 Works |
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What They're Saying
Critics Review
New York Times Best Seller “This is my new favorite cookbook.” –Michael Ruhlman
“Culled from chefs, bloggers and food world legends like Julia Child and James Beard, these are dishes that are so smart they’ll change the way you approach food, making you a better cook.”—Editors from Tasting Table’s “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, Miglore’s collection is a must-have for every kitchen.”—Publishers Weekly, starred review“This is my new favorite cookbook.”—Michael Ruhlman
About The Author
Kristen Miglore
KRISTEN MIGLORE is the executive editor at Food52.com. She abandoned a career in economics to pursue a master’s 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.
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