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Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Food52 Works) (English Edition) di [Kristen Miglore, Amanda Hesser, Merrill Stubbs]

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Kristen Miglore

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Food52 Works) (English Edition) Formato Kindle

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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.

Parte della serie

Food52 Works
Lunghezza stampa

470 pagine
Lingua

Inglese
Memo

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Editore

Ten Speed Press
Data di pubblicazione

7 aprile 2015
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57934 KB
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Descrizione prodotto

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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.
--Questo testo si riferisce alla hardcover edizione.

Recensione

A New York Times Best Seller

“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 --Questo testo si riferisce alla hardcover edizione.

Estratto. © Riproduzione autorizzata. Diritti riservati.

Introduction
Genius recipes surprise us and make us rethink cooking tropes. They’re handed down by luminaries of the food world and become their legacies. They get us talking and change the way we cook. And, once we’ve folded them into our repertoires, they make us feel pretty genius too.

This is how I framed Genius Recipes when I launched it as a weekly column on Food52 in June 2011. In the years since, the definition really hasn’t changed: These recipes are about reworking what we’ve been taught and skipping past all the canonical versions to a smarter way.

For example, if you were to look to a classical text or cooking class, you’d probably think you’d need to truss and flip and baste a chicken as you’re roasting it. And there’s nothing necessarily wrong with any of that—you will probably get a good dinner out of the exercise. But Barbara Kafka, in writing the cookbook Roasting: A Simple Art in 1995, perfected roasting everything, from mackerel to turkeys to cucumbers. She puts chicken in the oven, legs akimbo, at a raging 500°F (260°C), then hardly touches it. Hers is the juiciest roast chicken I’ve tasted, and has the crispiest skin, without fussing—so why would you?

This book is full of happy discoveries like this roast chicken (page 106), drawn from the experience of the best cookbook authors, chefs, and bloggers around. No one cook could have taught us so much. From historic voices in food like Marcella Hazan, Julia Child, and James Beard to modern giants like Ignacio Mattos and Kim Boyce, we’ve learned that making something better doesn’t mean doing more work—and oftentimes, it means doing less. If you look to the people who’ve spent their careers tinkering with these dishes, they’ll often show you a better way to make them.

Here in this collection are more than one hundred of the most surprising and essential genius recipes. Some are greatest hits from the column that keep inspiring new conversations and winning new fans. I also dug up a bunch more recipes, like Marion Cunningham’s famous yeasted overnight waffles (page 29) and Dorie Greenspan’s apple cake with more apples than cake (page 221), to stock our kitchens and keep us cooking and talking. You’ll also find new tips and variations and a good number of mini-recipes alongside the full-length ones. These genius ideas were simple enough to distill into a paragraph or two and made the collection whole. My hope is that this book, held all together, can act as an alternative kitchen education of sorts.

Some of the recipes are already legends: If you’ve been reading about food for a while, you’ve probably already heard of the tomato sauce with butter and onion (page 151), the no-knead bread (page 39), the one-ingredient ice cream (page 200). I love sharing these on Food52, because it seems everyone has an opinion and a good story to tell.

A handful of others are tricks I stumbled across myself: The oddball ingredient I saw when I trailed in the kitchen at Le Bernardin (page 101). The simple carnitas I found in an old Diana Kennedy cookbook when I was missing the burritos at home in California (page 120). The winning ratatouille after I tested four in a day (page 191). The dessert served at the James Beard Awards that Melissa Clark posted on Instagram (page 203)—watch out, world: I’m paying attention!

But if we had to rely on me, Genius Recipes would have been a nice little series that would have petered out long ago—and it surely wouldn’t have evolved into a book. I’d hoped I would have help finding the gems, since the spirit of better cooking through community has always driven Food52. But I couldn’t have known that the tips would just keep coming—that the majority of the recipes I would gather, and the most unexpectedly brilliant ones, would come from emails and tweets and conversations with the Food52 community, fellow staffers, and other writers, editors, and friends.

I wouldn’t have looked twice at a soup made of cauliflower, an onion, and a whole lot of water (page 88). And broccoli cooked forever is almost daring you not to (page 176). But cooks from Food52 said these were worthy of genius status, and they were right. Genius Recipes is proof of the power of crowd-sourcing and curation, but also of listening and trusting other cooks. Even though many of these recipes have been around for years, some for decades, only now can we gather and share them so quickly.

I hope you will use the recipes in a number of ways. Some may become formulas (I don’t make roast chicken or guacamole or oatmeal any other way anymore). But others, I hope, will be jumping-off points. Maybe you’ll make the kale panini just as written (page 165), then next time you’ll use collards or whatever greens you have, or start making just the quick pickled peppers to keep around. As soon as you make the olive oil and maple granola (page 15) once, if you’re like the legions of commenters on Food52, you’ll start tweaking it and making it your own.

Please do, and the next time you discover something genius, let me know.

Broccoli Cooked Forever
From Roy Finamore

Serves 4 to 6

2 bunches (2 to 2 1⁄4 pounds/900g to 1kg) broccoli
1 cup (240ml) olive oil
3 cloves garlic, sliced thin
2 small hot chiles, halved lengthwise (Finamore likes small fresh red peppers, but you can substitute green Thai chiles, various dried ones, even a big pinch of red chile flakes)
4 anchovy fillets, chopped
Coarse salt and freshly ground black pepper

1. Bring a large pot of water to a boil. While the water is heating, cut the florets off the broccoli. Peel the stems and cut them into rather thick slices, about 1⁄3inch (8mm).
When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for 5 minutes. Drain.
2. Put olive oil and garlic into a large skillet over medium heat. When the garlic starts to sizzle, add the
hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for 2 hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will be very tender when done.
3. Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature.

Meatballs
From Rao’s

Makes about 28 meatballs

1 pound (450g) lean ground beef
8 ounces (225g) ground veal
8 ounces (225g) ground pork
2 large eggs
1 cup (100g) freshly grated Pecorino Romano cheese
1 1⁄2 tablespoons chopped fresh flat-leaf parsley

1. Combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, and garlic. Season with salt and pepper. Using your hands, blend the ingredients together. Mix the bread crumbs into the meat mixture. Slowly add the water, 1 cup (240ml) at a time, until the mixture is quite moist. (If you want to make sure the seasoning is to your liking, fry off a small test meatball, taste, and adjust.) Shape into 2 1⁄2- to 3-inch (6.5 to 7.5cm) balls.
2. Heat the oil in a large sauté pan. When the oil is very hot but not smoking, fry the meatballs in batches. When the bottom half of each meatball is very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels.
3. Heat the marinara sauce to simmering. Lower the cooked meatballs into the simmering sauce and cook for 15 minutes. Serve alone or with pasta.

Orange & Almond Cake
From Claudia Rode N

Serves 6 to 10

2 large oranges
6 large eggs
2 cups plus 2 tablespoons (225g) ground almonds
1 cup plus 1 tablespoon (225g) sugar
1 teaspoon baking powder
Butter or oil, for the pan
Flour or more ground almonds, for the pan

1. Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or for 30 minutes in a pressure cooker). Let them cool, then cut them open and remove the seeds. Turn the oranges into pulp by rubbing them through a sieve or by putting them in an electric blender or food processor.
2. Preheat the oven to 400°F (200°C). Butter and flour a cake pan with a removable base, if possible. (I used a 9 by 3-inch/23 by 7.5cm round cake pan, and you can use oil and almond flour if you’re going for dairy-free and gluten-free.)
3. Beat the eggs in a large bowl. Add the ground almonds, sugar, baking powder, and orange puree and mix thoroughly. Pour into the prepared cake pan and bake for about 1 hour, then have a look at it—this type of cake will not go any flatter if the oven door is opened. If it is still very wet, leave it in the oven for a little longer. Cool in the pan before turning out. --Questo testo si riferisce alla hardcover edizione.

L'autore

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.

Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52.com has become the premier online community for cooks at all levels, with more than 30,000 recipes, cooking contests, a hotline, and an integrated kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards. --Questo testo si riferisce alla hardcover edizione.

Dettagli prodotto

ASIN ‏ : ‎ B00N6PFEYS
Editore ‏ : ‎ Ten Speed Press (7 aprile 2015)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 57934 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Memo ‏ : ‎ Su Kindle Scribe
Lunghezza stampa ‏ : ‎ 470 pagine

Posizione nella classifica Bestseller di Amazon: n. 248,534 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 1,154 in Cucina (in inglese)
- n. 1,335 in Cucina e vini in lingua straniera
- n. 4,211 in Ricettari generali

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4,5 1.141 voti

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AdriRips

Ricette interessanti e trucchi del mestiere

Recensito in Italia 🇮🇹 il 15 ottobre 2016

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Ricette interessanti, e molti trucchi del mestiere che non conoscevo. Da apprezzare che nelle liste degli ingredienti, accanto al sistema di misura classico americano (cucchiai e tazze), c'è anche l'indicazione della corrispondente quantità in grammi o litri.

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Annie Mae H.Worth

The perfect cookbook.

Recensito nel Regno Unito 🇬🇧 il 27 marzo 2020

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As obvious as it sounds (as each recipe has been hand picked because it is the best) ..... Each single recipe really is incredible. Myself even working through a recipe for a week, and we have been blown away every time. Some of the recipes are quite long and convoluted, however they make for some serious meals... As you can tell quarantine is going very well. 😜

5 persone l'hanno trovato utile

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Lara Frentrop

Great book, tasty recipes

Recensito nel Regno Unito 🇬🇧 il 6 agosto 2015

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I love the Food52 website and regularly cook recipes from there, so it is great to have the 'Genius Recipes' - these are recipes by established chefs such as Nigella, the team behind Moro Restaurant, and Nigel Slater that have been tested by the Food52 team and have added tips for success.
The recipe categories include Breakfast, Starters/Snacks and Drinks, Meat Mains, Veg Mains, Sides, and Desserts. Some of the recipes can be a bit complex, while others, such as Marcella Hazan's tomato sauce are really simple and highly effective.
Only criticism: if you are a vegetarian, this is not the book for you - the Veg Mains section is rather sparse, compared to the Meat one, and some of the dishes in there are overly complex.

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Vera Guerman

Simple to make, tasty to eat

Recensito nel Regno Unito 🇬🇧 il 23 gennaio 2021

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I’m a intermediary level cook and I love this book. It’s very simple but recipes are full of flavour. Big plus for me that it’s very varied - across cuisines and ingredients, so you don’t get bored. I think it’s the cookbook I use the most - would definitely recommend it!

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Vujje R

Really interesting.

Recensito nel Regno Unito 🇬🇧 il 25 ottobre 2020

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Had some really different recipes I’ve enjoyed using.

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Catriona Liddle

Five Stars

Recensito nel Regno Unito 🇬🇧 il 5 settembre 2015

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Best cookbook I have bought in ages - some really inventive stuff from some great chefs. Top marks.

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Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Food52 Works) (English Edition) Formato Kindle

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