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

These 100 recipes are ever-so-carefully curated from "luminaries of the food world." I'm pretty sure I didn't know about the food52 com website until I bought the book, but today I'm a faithful reader.The recipes in this book, for which the author dug far and beyond those that had appeared in her column, all come with amazing pedigrees: every one is authored by a highly-respected chef and/or cookbook author. It must have taken Ms. Miglore, the author, months simply to secure copyright permissions.The book, which I own in hardcover, is organized by "course," beginning with "breakfast." The very first recipe, "fried eggs with wine vinegar," from Roger Verge, is so amazing that, to this day, I'll usually crack a pinch (Verge calls for much more) of vinegar du jour into my morning eggs. Union Square Cafe's "Bar Nuts" is a staple for parties and, on occasion, holiday Ball-jar gifts (the "genius" part of the recipe is that they toast the nuts first and then toss then with the spicy butter coating--no chance of burning the coating).Other tried-and-trues:Marcella Hazan's famous super-simple "Tomato Sauce with Butter & Onions," which, by the way, I've been making (with canned tomatoes) from her seminal cookbook since the 1980's; Jim Lahey's famous "No-Knead Bread;" "Warm Squash & Chickpea Salad with Tahini" from Moro Restaurant (I don't know the London restaurant, but if a recipe includes chickpeas and tahinis, I'm in; "Green Lentil Salad" from Patricia Wells (I make as a side dish and I don't discard the onions and garlic); "Gratin of Zucchini, Rice & Onions with Cheese" (Julia Child) which I modify for altitude (rice) and using a spiralizer instead of a grater; "Broccoli Cooked Forever" from Roy Finamore: I don't know who he is, but I know that the dish is indeed genius; and "Shrimp Grits" (from Edna Lewis & Scott Peacock): my notes say "it was ridiculously complicated--even for me." Still, I keep making it, even adding an extra step (reserving 1/4 of the cooked shrimp for garnish). "Onion Carbonara" from Michel Richard is phenomenal in the opinion of this onion lover. The "genius" here is using onions sliced into long ribbons (I use the mandoline) to mimic pasta. The recipe calls for bacon, which I omit. Yum! Finally, "Fresh Blueberry Pie" from Rose Levy Beranbaum is a classic show-stopper. If I'm invited for dinner in blueberry season, I'm bringing this pie (I make it as a tart and, in lieu of a lattice top, I add cut-outs for fun--see photo).Every recipe is beautifully presented, with a headnote telling us why the dish is special, plus, perhaps, a bit of its history. Every dish has a color photo, and some have up to 12 photos demonstrating technique. Not sure how to cut up butternut squash? 12 photos show you how.Since I don't eat meat other than fish, I did not make most of the many recipes in their "Meaty Mains" chapter. However, there are plenty of classics that I make and again--plus, in the course of paging through the book for this review, I slapped 5 Post-It's on the pages for other recipes I want to make!This is a book that's well worth the price--and, as demonstrated by my new Post-It's, worth coming back to from time to time for new inspiration.

Buy it! I bought this as a Kindle book, then gave it as an e-book to my daughter, and then bought the paper version for myself. This is one of the best cookbooks ever, and I've read hundreds if not thousands. Buy it. You won't be sorry.

This is a fantastic cook book for cooks that like to try some very different food preparations. The recipe's authorS comments about just about every recipe is worth the reading alone. Some of the recipe ingredients called for are just not available where I live but I know enough about cooking to work in a substitute. Something as simple as frying an egg was a recipe that I will forever use. How about the cauliflower soup and just plain water added? "who da thought?" If you are a cook that likes a little challenge and prepare something different, you gotta have this book, FOOD52 GENIUS RECIPES; 100 RECIPES THAT WILL ETC.

I'm usually disappointed after purchasing upscale cookbooks. Few of the recipes fit my common lifestyle and most of the ingredients aren't available in non-urban areas. But this cookbook was a great surprise! I've marked more than 30 recipes I want to try - all of which are interesting but practical.

Love the idea of this book and several things work out. But it has not proven itself to be a Genius book- to use that title, you need to have an ironclad bullet proof believe that every recipe is not only flawless but also delicious. The chicken thighs with lemon were very nice, the crispy skinned fish was great...but then the black pepper tofu? Egads. And I have many books by Yotam Ottolenghi, who this recipe is from. A tofu stir fry dish with 11 tbsps of butter? Not only is it heavy handed and really unappealing, but the tofu tastes bizarre every single bite b/c it tastes buttery! Buttery tofu??? I looked up his recipe online and in another website, there were 20 or so reviews and every single one had edited his recipe in a variety of ways to make it 'better'. So how can it be 'genius'? If this book were called "Favorites", I would judge less. I am happy I bought it but more because I am a fan of Food52 and appreciate their effort to provide tips or good ideas. But not because this book is actually full of genius recipes. It's pretty and nice and a few things have been a nice surprise. And others have been definitively disappointing.

I love the Food52 website and although you could hypothetically just look online for any of these recipes I'm a huge cookbook fan and this is a great one. The recipes are sorted into categories e.g. snack & drinks, salads and soups. The photography is excellent. The writing is great (with lots of tips and variations on most recipes. It's a great read with some solid recipes that will definitely improve your food!

I saw this book at a family member's home and looked through it. Found 30 recipes I wanted to try. I have already tried 3 and they turned out exactly as they should have. Soooo delicious. I am looking forward to making more recipes from this book. The book is aptly named Genius recipes. They certainly are all they claimed to be!

The stories I could tell about the recipes I have successfully used from this book. Everytime I cook something wonderful, my husband says isis this a genius recipe!

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.

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. 😜

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

Some novel and unique ideas, some not that mind blowing but well worth the purchase.

Great book for food lovers when enjoy change