There are good recipes and there are great ones--and then, there are genius reci
pes.
Genius recipes surprise us and make us rethink the way we cook. They migh
t involve an unexpectedly simple technique, debunk a kitchen myth, or apply a fa
miliar ingredient in a new way. They're handed down by luminaries of the food wo
rld 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 fin
d Marcella Hazan's Tomato Sauce with Onion and Butter, Jim Lahey's No-Knead Brea
d, 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 do
wn from the cookbook authors, chefs, and bloggers who made them legendary, these
foolproof recipes rethink cooking tropes, solve problems, get us talking, and m
ake 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 Reci
pes 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, r
iffs, mini-recipes, and stunning photographs from James Ransom, to create a cook
ing canon that will stand the test of time.
