Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake

Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake

In this follow-up to the IACP grant winning, New York Times top of the line cookbook Genius Recipes, Food52 is back with the most cherished and discussed pastries within recent memory (and the under-the-radar jewels that will before long join their positions)— in an assortment that will make you a neighborhood legend, and a more brilliant pastry specialist for sure.

 

IACP AWARD WINNER • Featured as truly outstanding and most foreseen fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts and Letters, Delish, Mercury News, Sweet Paul, and PopSugar.

Drawing from her James Beard Award-selected Genius Recipes segment and fueled by the cooking insight and liberality of the Food52 people group, inventive executive Kristen Miglore set out to uncover the most game-changing pastry plans from adored cookbook writers, culinary specialists, and dough punchers—and gather them across the board key guide. 

This drove her to famous sweets spreading over the only remaining century: Maida Heatter's East 62nd Street Lemon Cake, François Payard's Flourless Chocolate-Walnut Cookies, and Nancy Silverton's Butterscotch Budino. In any case, it likewise turned up little-known jewels: an ameliorating Peach Cobbler with Hot Sugar Crust from Renee Erickson and an inventive Parsnip Cake with Blood Orange Buttercream from Lucky Peach, alongside virtuoso tips, riffs, and small plans, and the vivacious stories behind every one. 

The virtuoso of this assortment is that Kristen has investigated and thoroughly tried plans from the most confided in dessert specialists, finding more than 100 of their champions. Every formula sparkles in an alternate manner and shows you something new, regardless of whether it's the manner by which to utilize flighty fixings (like Sunset's entire orange cake), how to benefit as much as possible from splendid strategies (broiled sugar from Stella Parks), or how to grasp shocking effortlessness (Dorie Greenspan's three-fixing treats). With picture taker James Ransom's bolting pictures all through, Genius Desserts is bound to turn out to be each dough puncher's go-to reference for the absolute best pastries from the most brilliant instructors within recent memory—for all the evening gatherings, potlucks, heat deals, and late-night snacks in the middle.

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. 

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.-hikimmo

The almond cake recipe is worth the price of the book even if that's all you bake out of it! This is a different version than anything on the internet. Easy to make with a food processor too. Turned out perfect! Glad there was a photo since the cake sunk the middle, but the photo and directions said that's what it was supposed to do. It was a crowd favorite, travelled well, stayed great for days (wrapped) -Auntie Em

This book is a hidden gem. I was uninspired by the photos and didn't use it right away. One day, needing something different I chose 1 recipe to try. Easy and delicious. So another was tried and another all with the same results. The recipes are simple, easily made, well laid out and everything turns out wonderfully. I would definitely buy another by this author. -Jean

Download Ebook Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake | 268 Mb | Pages 193 | EPUB | 2018 

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