Food52 Simply Genius - (Food52 Works) by Kristen Miglore (Hardcover)

Food52 Simply Genius - (Food52 Works) by  Kristen Miglore (Hardcover) - image 1 of 1
Food52 Simply Genius - (Food52 Works) by  Kristen Miglore (Hardcover) - image 1 of 1
$28.99When purchased online

About this item

Specifications

Suggested Age: 22 Years and Up
Number of Pages: 288
Format: Hardcover
Series Title: Food52 Works
Genre: Cooking + Food + Wine
Sub-Genre: Methods
Publisher: Ten Speed Press
Book theme: Quick & Easy
Author: Kristen Miglore
Language: English
Street Date: September 27, 2022
TCIN: 86108017
UPC: 9780399582943
Item Number (DPCI): 247-23-5692
Origin: Made in the USA or Imported

Description



About the Book



"The third book in the IACP award-winning, New York Times bestselling Genius series is here to help beginners and other time-strapped cooks build confidence in the kitchen with 100 of the simplest, most rule-breaking Genius recipes yet"--



Book Synopsis



100 of Food52's simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the IACP Award-winning, New York Times bestselling Genius series.

ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Epicurious

There's no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius, Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d'Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za'atar), Gonzalo Guzmán (Frijoles Negros de la Olla), Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce), Heidi Swanson (Farro & Olive Salad), Jacques Pépin (Fresh Tomato Sauce), and more, as they share their brilliant cooking tips through a collection of essential recipes.

Miglore packs the book with helpful visuals (like brilliant doneness charts for everything from chicken to eggs to cake), illustrated step-by-step diagrams to show you smarter ways to prep (handling hot chiles, neatly separating eggs, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you don't have to soak your beans before you cook them; no, you don't have to soften butter to make chocolate chip cookies).

Primers on common woes and how to fix them tell you how to rescue your dinner when things go wrong, and how to make sure everything's smoother next time. And once you get a recipe down, Miglore shares "3 More Ways" to use that new technique to make even more rewarding meals. More than 150 recipes and variations teach you building blocks, fit easily into your life, and prove that all of us can become genius cooks when we have the right teachers.



Review Quotes




"Food52 founding editor Kristen Miglore taps experts like Samin Nosrat and Dr. Jessica B. Harris to uncover ingenious time-saving tricks and simplifying tips, guaranteeing that even the most novice home cook can turn out rewarding meals with minimal stress."--Epicurious

"Iconic, dependable recipes that teach."--Jenny Rosenstrach, Dinner: A Love Story

"We know we can expect genius recipes, tips, and words of encouragement from Miglore, the genius behind 'Genius Recipes' and 'Genius Desserts'--two cookbooks that have changed the way that I cook at home. They are approachable and filled with helpful tips and words of encouragement for experienced and beginner cooks alike."--Simply Recipes

"This is precisely the sort of practical cooking advice for which Miglore is famous ... it's almost scrapbook-like, littered with arrows and circles and the sort of margin notes you might have scrawled yourself at the edge of a recipe card, back when recipe cards were more than vintage relics."--Taste Cooking

"The 100 simple yet craveable recipes in this collection . . . feature the same caliber of chefs as her award-winning 'Genius' series--think Jacques Pepin, Samin Nosrat and Andrea Nguyen -- but the focus is on building confidence, saving time and breaking rules."--San Jose Mercury News

"This extensive guide will inspire home cooks of all levels."--Publishers Weekly




About the Author



Kristen Miglore is the founding editor of Food52. Her writing has been published in The Wall Street Journal, Saveur, and The Atlantic, and she was nominated for a James Beard Award for Food52's Genius Recipes column. The column led to the Genius Recipes cookbook, which won an IACP Award and became a New York Times bestseller, and Genius Desserts, also an IACP Award winner.

Food52 is a leading innovator in the cooking and home space, the most comprehensive resource for people who see food as the center of a well-lived life.

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Shipping details

Estimated ship dimensions: 1.22 inches length x 8.21 inches width x 10.23 inches height
Estimated ship weight: 2.88 pounds
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