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Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works), by Kristen Miglore
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Review
"For the baker looking for a sure thing with every turn of the page ..."— New York Times"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“When I first got this book in the mail and opened it up, the gorgeousness of it... made me pin myself to the couch for a minute and just go page by page.”—Evan Kleiman, Good Food"True to the name, the latest sweets-focused book in Food52’s Genius Recipes series is a collection of gems."—Departures.com"Consider this the indispensable baking guide, filled with all the clever hacks... you’ve been searching for."—Jessica Yadegaran, Mercury NewsPraise 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
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About the Author
KRISTEN MIGLORE is the creative director at Food52.com. She abandoned a career in economics in 2007 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 since 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 in 2014. The column led to the Genius Recipes cookbook in 2015, which won an IACP award in 2016 and became a New York Times best seller. She lives in Brooklyn and usually has a pastry in her purse.FOOD52 is a groundbreaking online kitchen and home destination. Founded by Amanda Hesser and Merrill Stubbs--two authors and opinionated home cooks who formerly worked for the New York Times--the company celebrates home cooks, giving them everything they need in one place. That includes smart and entertaining stories about cooking and home, over 70,000 recipes, a cooking hotline, a suite of cookbooks, a shop with everything from stunning tabletop goods to the trustiest pan, and a million-strong community of fellow talented and curious cooks.
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Product details
Series: Food52 Works
Hardcover: 288 pages
Publisher: Ten Speed Press (September 4, 2018)
Language: English
ISBN-10: 9781524758981
ISBN-13: 978-1524758981
ASIN: 1524758981
Product Dimensions:
8.2 x 1.2 x 10.2 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
36 customer reviews
Amazon Best Sellers Rank:
#9,299 in Books (See Top 100 in Books)
I just finished the first recipe, and just tasted the first cookie, and that recipe -- Buckwheat and Cocoa Nibs Cookies -- is going into my permanent repertoire. If that's the only recipe that makes it for me, then this was a good book.But that won't be the only one. Next I try the Almond Thank You Cake. I have a feeling that recipe will also be a winner.And they aren't just good recipes, they're good *really interesting* recipes. They're creative. They seem like they are done by people who know *a lot more than I do* about food. And yet my first impression is, I will not need to hire Himalayan sherpas to hunt down exotic ingredients for me. The ingredients look pretty reasonable, but the combinations are very interesting.If I lived to be a thousand, I would never have invented Buckwheat and Cocoa Nibs cookies, and after tasting the first one they are already one of favorite things ever. I think this might be a really good book.I'll come back & update....-----------------------------------------------------------*Second* recipe is a big winner.OK, I made the Almond Cake, and it is really incredible.It behaved *exactly* as they said it would, it tastes great, looks great -- just like the picture -- and once again, the only slightly unusual ingredient was almond paste, which was easy to find at my grocery store. (I remember looking at a (very different) cookbook a year ago and thinking "OK, so where do I get, um, sumac? And pomegranate molasses?" If I ask for pomegranate molasses at my grocery store, I think they will call the cops.)I am deliberately choosing the plainer-looking recipes in the book, and there are a good number of them. What I mean is -- I am tired of deserts that are (or should be) called names like "Diabetic Stroke Chocolate Sugar Bombs". I like chocolate as much as the next guy. More, maybe. The picture on the cover of the book is of a chocolate cake. OK. But there is a limit to how much chocolate I need in this life, and I am approaching it. I want some deserts that taste -- more sophisticated, I guess. These first two recipes are delivering that -- while being straightforward to create, and the *recipes work right*.OK! Two home runs in a row. Favorite dessert book ever. Could a dessert book win the Nobel Peace Prize? Let's make it happen.
A couple of months ago, I found and made two recipes from the Food52 website: Ten-Minute Lime Cracker Pie and Dorie Greenspan's 3-ingredient Almond Crackle Cookies (both also included in this book). The pie alone was so wonderful that I would make it every week if my hips could handle it. The recipes' success inspired me to order the cookbook for my British daughter-in-law, an avid baker.I gave it to her while they were visiting over Thanksgiving. She immediately cracked the book open, and we both oohed and ahhed over the stunning photos and drool-worthy recipes. The pages are filled with helpful tips, and Kristin Milgore's recipe intros are interesting and fun to read! My daughter-in-law weighs all her ingredients on a scale, so she also appreciated the metric measurements, as it can be hard to find cookbooks that fluidly move between American and European kitchens.Anyway, while at our house last week, Jo made Meme's Blackberry Batter Cobbler (wildly popular!) with the last of my frozen boysenberries and a decadent, chewy, whipped-creamy, let's-all-have-seconds Chocolate Cloud Cake. During that same time, I also tried out Stella Parks' No-Stress Pie Dough, which was a snap to make and an absolute dream to work with. The result was a flaky and wonderful crust for the Thanksgiving pumpkin pie.Once back in England, Jo wasted no time whipping up a batch of Back-to-School Raspberry Granola Bars, a cookie she proclaimed to be both speedy and delish. (The photo she sent me this morning was accompanied by this caption: "Because obviously, jet lag is a good excuse to try out another bake from Genius Desserts!")This is a gorgeous cookbook filled with recipes both familiar and unusual. With six out of six successful experiments under our belts, including pies, cakes, and cookies, together we give it the five stars it so justly deserves. Clearly I need to get my own copy, because the book I've grown to love is now in its new home across the Pond.And ... because dessert is always a good idea.
I just received this book and i have to say I am really disappointed. I love Food52 so I had high expectations. But in reviewing the recipes there is not much in here that I actually want to make. Also, I find it ironic that Stella Parks’ recipe for ‘No Stress Pie Dough’ takes 2 full pages in the book to explain. I’m stressed just reading it. I consider myself a pretty good home baker, but I would not purchase this book again.
The recipes are amazing..I’ve already tried several and even my picky daughter says they are all “keepersâ€!The toasted sugar from Stella Parks is a game changer..and the savory shortbread cooked in the cast iron skilled..really is geniu..and delicious.
Have loved cooking through this book this past month - every recipe I've tried has worked, which is what I typically find on Food52.com. The recipes in this book ( Parsley Cake! Cacio e Pepe Shortbread! ) as well as the the introductions to each, are interesting. Doable recipes, usually with a unique twist, and attainable ingredients make this really worthwhile and enjoyable addition to my cookbook collection and baking repertoire.
I got this cookbook and the first weekend made 4 different cookie recipes from it. My family loved them all, and they are all very different and interesting (in a good way). I cook for a living and NEVER buy cookbooks but this one really fit the bill for being useful and offering some new techniques and or flavors. Love it. Lots of good explanations and tips too.
Nothing really surprising or new here, just the same basic stuff with a slight twist to try and make it seem different. It's not.
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