Food52 Genius Recipes

Food52 Genius Recipes
Author: Kristen Miglore
Publsiher: Ten Speed Press
Total Pages: 272
Release: 2015-04-07
ISBN 10: 1607747987
ISBN 13: 9781607747987
Language: EN, FR, DE, ES & NL

Food52 Genius Recipes Book Review:

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. From the Hardcover edition.

Food52 Genius Desserts

Food52 Genius Desserts
Author: Kristen Miglore
Publsiher: Ten Speed Press
Total Pages: 288
Release: 2018-09-04
ISBN 10: 152475899X
ISBN 13: 9781524758998
Language: EN, FR, DE, ES & NL

Food52 Genius Desserts Book Review:

In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, 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. IACP AWARD WINNER • 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 Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s 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. The genius of 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 it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's 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.

The Food52 Cookbook

The Food52 Cookbook
Author: Amanda Hesser,Merrill Stubbs
Publsiher: Harper Collins
Total Pages: 448
Release: 2011-12-20
ISBN 10: 006210103X
ISBN 13: 9780062101037
Language: EN, FR, DE, ES & NL

The Food52 Cookbook Book Review:

The Best Cooks Are Home Cooks Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They include: Double Chocolate Espresso Cookies Secret Ingredient Beef Stew Simple Summer Peach Cake Wishbone Roast Chicken with Herb Butter These recipes prove the truth that great home cooking doesn’t have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amanda’s and Merrill’s thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors—putting you right in the kitchen with America’s most talented cooks.

Food52 Mighty Salads

Food52 Mighty Salads
Author: Editors of Food52
Publsiher: Ten Speed Press
Total Pages: 160
Release: 2017-04-11
ISBN 10: 0399578056
ISBN 13: 9780399578052
Language: EN, FR, DE, ES & NL

Food52 Mighty Salads Book Review:

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

Food52 Baking

Food52 Baking
Author: Editors of Food52
Publsiher: Ten Speed Press
Total Pages: 172
Release: 2015-09-22
ISBN 10: 1607748029
ISBN 13: 9781607748021
Language: EN, FR, DE, ES & NL

Food52 Baking Book Review:

A stunning collection of hassle-free recipes for baking cakes, cookies, tarts, puddings, muffins, bread, and more, from the editors behind the leading food website Food52. Whether it's the chocolate cake at every childhood birthday, blondies waiting for you after school, or hot dinner rolls smeared with butter at Thanksgiving dinner, homemade baked goods hold a place in many of our best memories. And that's why baking shouldn't be reserved for special occasions. With this book, curated by the editors of Food52, you can have homemade treats far superior to the store-bought variety, even when it feels like you're too busy to turn on the oven. From Brown Butter Cupcake Brownies to "Cuppa Cuppa Sticka" Peach and Blueberry Cobbler, these sixty reliable, easy-to-execute recipes won't have you hunting down special equipment and hard-to-find ingredients or leave you with a kitchen covered in flour and a skink piled high with bowls. They're not ordinary or ho-hum, either: ingredients you've baked with before (and some you haven't - like black sesame, coconut oil, and lavender) come together to create new favorites like Baked Cardamom French Toast and Olive Oil and Sesame Crackers. Filled with generations’ worth of kitchen wisdom, beautiful photography, and tips you'll return to, Baking is the new go-to collection for anyone who wants to whip up something sweet every day. From the Hardcover edition.

Food52 A New Way to Dinner

Food52 A New Way to Dinner
Author: Amanda Hesser,Merrill Stubbs
Publsiher: Ten Speed Press
Total Pages: 288
Release: 2016-10-18
ISBN 10: 0399578013
ISBN 13: 9780399578014
Language: EN, FR, DE, ES & NL

Food52 A New Way to Dinner Book Review:

A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night. Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad. Amanda and Merrill’s seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines. They also share clever tips and tricks for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatever’s left in the fridge. These building blocks form A New Way to Dinner, the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.

Food52 Dynamite Chicken

Food52 Dynamite Chicken
Author: Tyler Kord
Publsiher: Ten Speed Press
Total Pages: 176
Release: 2019-10-08
ISBN 10: 1524759015
ISBN 13: 9781524759018
Language: EN, FR, DE, ES & NL

Food52 Dynamite Chicken Book Review:

A game-changing collection of 60 new-fashioned chicken recipes from chef Tyler Kord and Food52, the award-winning online kitchen and home destination. Sautéed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world--from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you've run out of new ways to love it. That's where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you'll find creative recipes for every occasion: Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with. Tyler's new classics will soon join your regular recipe lineup, with dishes like Roast Chicken with All of the Vegetables in Your CSA, Broiled Chicken Thighs with Plum Tomatoes & Garlic, Patrick's Fried Chicken with Spicy Pickles, and Tangy Rose's Lime-Glazed Wings. He throws in a few surprises, too, like Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie, along with an ingenious combination of chicken and lasagna (called Chickensagna, naturally). And thanks to handy how-tos on carving, trussing, spatchcocking, making stock from scratch, and much more, you'll learn every chicken trick in the--well--book. So even if chicken's already your trusty dinner go-to, Dynamite Chicken will have you eating lots more of it, and never getting bored.

Food52 Vegan

Food52 Vegan
Author: Gena Hamshaw
Publsiher: Ten Speed Press
Total Pages: 160
Release: 2015-09-22
ISBN 10: 1607748002
ISBN 13: 9781607748007
Language: EN, FR, DE, ES & NL

Food52 Vegan Book Review:

An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns. Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better. With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way. From the Hardcover edition.

Food52 Any Night Grilling

Food52 Any Night Grilling
Author: Paula Disbrowe
Publsiher: Ten Speed Press
Total Pages: 224
Release: 2018-03-27
ISBN 10: 1524758973
ISBN 13: 9781524758974
Language: EN, FR, DE, ES & NL

Food52 Any Night Grilling Book Review:

This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time. In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.

The Breakfast Book

The Breakfast Book
Author: Marion Cunningham
Publsiher: Alfred a Knopf Incorporated
Total Pages: 320
Release: 1987
ISBN 10: 0394555295
ISBN 13: 9780394555294
Language: EN, FR, DE, ES & NL

The Breakfast Book Book Review:

Presents a selection of recipes for traditional breakfast favorites as well as newly created taste treats

How to Wash the Dishes

How to Wash the Dishes
Author: Peter Miller
Publsiher: Shambhala Publications
Total Pages: 128
Release: 2020-03-03
ISBN 10: 083484270X
ISBN 13: 9780834842700
Language: EN, FR, DE, ES & NL

How to Wash the Dishes Book Review:

Find order and beauty in the kitchen with this delightfully elegant primer on washing the dishes that elevates and illuminates a seemingly routine chore. Washing the dishes is an ordinary, everyday task--but with examination and care, it can become much more. In this reverent guide to the household chore, Peter Miller shows us how washing dishes can become a joy, a delight, a meditative exercise, and an act of grace and rhythm. We pay so much attention to recipes but little attention to maintenance and cleanup. Washing the dishes is as much a part of making a meal as prepping the vegetables, making the sauces, or seasoning the meats. At times it is quite routine, sometimes raucous, other times complex. It is never convenient. Despite its din and clatter, and despite its reputation, washing the dishes is the coda to the meal. It is a bustling musical of water and soap, of flow and surface, and done well, the fragile shall sit as proudly as the cast-iron. There are some who do the dishes for the clarity and privacy of it, and there are some who relish the quiet isolation of putting things in order where they belong. There are some who feel the time and movement is a kind of digestive. In the evening in particular, there is a silence when it is all done. How to Wash the Dishes brings elegance, art, and a bit of mindfulness to the sink. It is the perfect gift for those who love to clean and equally as apt for those we wish would clean a bit more.

A Table in Venice

A Table in Venice
Author: Skye McAlpine
Publsiher: Appetite by Random House
Total Pages: 288
Release: 2018-03-20
ISBN 10: 0147530911
ISBN 13: 9780147530912
Language: EN, FR, DE, ES & NL

A Table in Venice Book Review:

A love letter to the storied city of Venice, with 100 irresistible recipes, 150 sumptuous photos, and evocative essays that will bring the beauty of its cuisine into home kitchens everywhere. Charming, illusive, and endlessly mysterious, Venice is a top travel destination that is accessible to all, yet seems almost to belong to another world and time. To find the true heart of this fabled city, to find real Venetians and experience the local fare, you need a guide. Skye McAlpine has lived in Venice for most of her life. Born in London, her family moved there when she was six years old. Traveling by gondola, enjoying creamy risi e bisi (Venetian-style rice and peas) for lunch, splashing through streets that flood when the tide is high--this is her everyday life. Daily rhythms are established by markets, mealtimes, and afternoon spritzes. Like other regions of Italy, Venice has its own distinct cuisine. As an ancient maritime city, it is at once local and global, combining risotto and zabaione custard with exotic spices and ingredients from neighboring countries. From Rum and Raisin Bread, Thick Hot Chocolate with a Dollop of Zabaione, and Focaccia with Gorgonzola and Walnuts, to Ravioli with Pumpkin and Truffle Filling, Risotto with Zucchini Flowers and Scampi, and Chocolate and Amaretto Roulade, Skye's cookbook has traditional Venetian food covered. A Table in Venice takes readers to this city to share in cooking traditional Venetian dishes using the methods and styles Skye learned from her neighbors and friends. The stunning photography and beautiful storytelling will bring this lovely city to life like never before.

Dining In

Dining In
Author: Alison Roman
Publsiher: Clarkson Potter
Total Pages: 304
Release: 2017
ISBN 10: 045149699X
ISBN 13: 9780451496997
Language: EN, FR, DE, ES & NL

Dining In Book Review:

Collects trendsetting, quality recipes for home cooks, including such dishes as crispy kimchi and cheddar omelette, clam pasta with chorizo and walnuts, and cumin lamb chops with charred scallions and peanuts.

SOUL

SOUL
Author: Richards, Todd
Publsiher: Time Inc. Books
Total Pages: 48
Release: 2018-05-22
ISBN 10: 0848757181
ISBN 13: 9780848757182
Language: EN, FR, DE, ES & NL

SOUL Book Review:

James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisineÑsoul food, but Todd RichardsÕ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesnÕt let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesnÕt shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether youÕre new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside RichardsÕ exploration of flavor combinations and techniques.

A Boat, a Whale & a Walrus

A Boat, a Whale & a Walrus
Author: Renee Erickson,Jess Thomson
Publsiher: Sasquatch Books
Total Pages: 320
Release: 2014-09-30
ISBN 10: 1570619271
ISBN 13: 9781570619274
Language: EN, FR, DE, ES & NL

A Boat, a Whale & a Walrus Book Review:

One of the country's most acclaimed chefs, Renee Erickson is a James-Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. This eBook edition includes complete navigation of recipes and ingredients with hyperlinks throughout the book in the Table of Contents, the menus, and the index. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL

Salt, Fat, Acid, Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Poilâne

Poilâne
Author: Apollonia Poilâne
Publsiher: Rux Martin/Houghton Mifflin Harcourt
Total Pages: 288
Release: 2019
ISBN 10: 132881078X
ISBN 13: 9781328810786
Language: EN, FR, DE, ES & NL

Poilâne Book Review:

A bread manifesto and signature recipes from Poilâne, the internationally famous bakery that "revolutionized" bread in America --Alice Waters

The Food52 Cookbook, Volume 2

The Food52 Cookbook, Volume 2
Author: Amanda Hesser,Merrill Stubbs
Publsiher: Harper Collins
Total Pages: 304
Release: 2012-12-18
ISBN 10: 006220467X
ISBN 13: 9780062204677
Language: EN, FR, DE, ES & NL

The Food52 Cookbook, Volume 2 Book Review:

The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks.

Chez Panisse Cooking

Chez Panisse Cooking
Author: Paul Bertolli,Alice Waters
Publsiher: Random House Incorporated
Total Pages: 423
Release: 1994
ISBN 10: 9780679755357
ISBN 13: 0679755357
Language: EN, FR, DE, ES & NL

Chez Panisse Cooking Book Review:

Provides recipes and menus from the Berkeley, California, restaurant renowned for its innovations in American cooking

The Banh Mi Handbook

The Banh Mi Handbook
Author: Andrea Quynhgiao Nguyen
Publsiher:
Total Pages: 125
Release: 2014
ISBN 10: 160774533X
ISBN 13: 9781607745334
Language: EN, FR, DE, ES & NL

The Banh Mi Handbook Book Review:

An introduction to the popular Vietnamese sandwich shares dozens of recipes for classic through innovative modern varieties, including peppery grilled chicken, lemongrass pork and coconut curry tofu. 10,000 first printing.