Kristen Miglore Libri

"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 Food52. This debut title from Food52 Works, a new imprint from Ten Speed Press, draws from Food52's James Beard Award-nominated Genius Recipes column, which features inventive recipes that rethink cooking tropes and, simply put, are nothing short of genius. In this inspired book for the modern cook, Food52's executive editor Kristen Miglore combines new genius recipes, greatest hits from the column, and her own kitchen wisdom in a sleek, lushly illustrated package. Whether it's fail-safe Fried Chicken from Michael Ruhlman or the imaginative Black Pepper Tofu from Yotam Ottolenghi, once you try these recipes, you'll never need to go back to other versions. Plus with abundant how-to and finished dish photographs throughout, Genius Recipes is destined to become every home cook's go-to reference for smart, enjoyable cooking."--

"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"-- Provided by publisher

Food52's creative director Miglore delivers a solid collection of proven, must-have recipes for an array of desserts. The recipes are sourced from such expert bakers as Rose Levy Beranbaum and Stella Parks, and such chefs as J. Kenji López-Alt and then tested in the Food52 kitchens. The result is a cookbook that will become a go-to for enthusiastic bakers. -Publishers Weekly It functions like a treasure hunt, with lovely things casually lurking within the pages ... smart, delicious, understated and, yes, genius. -Los Angeles Times True to the name, the latest sweets-focused book in Food52's Genius Recipes series is a collection of gems. -Departures.com Praise for Genius Recipes: 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. -Jenny Rosenstrach, New York Times This is my new favorite cookbook. -Michael Ruhlman I haven't been so delighted by a recipe in ages, or been so rewarded for trusting an author. -Tejal Rao, Bloomberg In book version, Genius Recipes reads like an epic, culinary best of boxed set of recipes-the kind you'd actually make. -Jenni Avins, Quartz