There are good recipes and there are great onesaand 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. Theyare handed down by luminaries of the food world and become their legacies. And, once weave 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 isnat yet a single cookbook where you can find Marcella Hazanas Tomato Sauce with Onion and Butter, Jim Laheyas No-Knead Bread, and Nigella Lawsonas Dense Chocolate Loaf Cakeaplus 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 whatas 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 onesanearly half of which have never been featured in the columnawith 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 Ruhlmanas fried chicken or Yotam Ottolenghi and Sami Tamimias hummus, youall never want to go back to other versions. But thereas also a surprising ginger juice you didnat realize you were missing and will want to put on everythingaand a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes youall 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 cookas go-to resource for smart, memorable cookingabecause no one cook could have taught us so much. From the Hardcover edition.Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes.
|Title||:||Food52 Genius Recipes|
|Publisher||:||Ten Speed Press - 2015-04-07|