Food52 Genius Recipes

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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.


Additional Information


Series: Food52 Works
Hardcover: 272 pages
Publisher: Ten Speed Press (April 7, 2015)
Language: English
ISBN-10: 1607747979
ISBN-13: 978-1607747970
Product Dimensions: 8.3 x 1.2 x 10.3 inches


KRISTEN MIGLORE is the executive editor at 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.