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Food52 Genius Desserts Hardcover – 1 September 2018

by Kristen Miglore (Author)
4.6 4.6 out of 5 stars 640 ratings
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In this follow-up to the IACP award-winning,New York Timesbest-selling cookbookGenius Recipes,Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)-in a collection that will make you a local legend, and a smarter baker to boot. IACP AWARD WINNER ·Featured as one of the best and most anticipated fall cookbooks by theNew York Times,Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish,Mercury News,Sweet Paul, and PopSugar. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers-and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter's East 62nd Street Lemon Cake, François Payard's Flourless Chocolate-Walnut Cookies, and Nancy Silverton's Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. Thegeniusof this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts.Each recipe shines in a different way and teaches you something new, whether it's how to use unconventional ingredients (likeSunset's whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan's three-ingredient cookies). With photographer James Ransom's riveting images throughout,Genius Dessertsis destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time-for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
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  1. Part of series
    Food52 Works
  2. Print length
    288 pages
  3. Language
    English
  4. Publisher
    Ten Speed Press
  5. Publication date
    1 September 2018
  6. Dimensions
    21.18 x 3.33 x 26.14 cm
  7. ISBN-10
    9781524758981
  8. ISBN-13
    978-1524758981
  9. See all details
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Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (Food52 Works)
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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 News

Praise 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

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.

Product details

  • ASIN ‏ : ‎ 1524758981
  • Publisher ‏ : ‎ Ten Speed Press (1 September 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 9781524758981
  • ISBN-13 ‏ : ‎ 978-1524758981
  • Item Weight ‏ : ‎ 1 kg 290 g
  • Dimensions ‏ : ‎ 21.18 x 3.33 x 26.14 cm
  • Country of Origin ‏ : ‎ India
  • Net Quantity ‏ : ‎ 1270.00 Grams
  • Customer Reviews:
    4.6 4.6 out of 5 stars 640 ratings

About the author

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Kristen Miglore

Kristen Miglore

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Kristen Miglore is the founding editor of Food52. Her writing has 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. The column led to the Genius Recipes cookbook, which won an IACP Award and became a New York Times bestseller, and Genius Desserts, also an IACP Award winner. Along with the decade-strong column, Kristen now produces a Webby-nominated Genius video series from her home in the San Francisco Bay Area, where she lives and cooks with her husband-slash-cameraperson and favorite cooking teacher, her young daughter.

Customer reviews

4.6 out of 5 stars
640 global ratings

Top reviews from India

There are 0 reviews and 7 ratings from India

Top reviews from other countries

Philip Velpel
5.0 out of 5 stars everything is good
Reviewed in Canada on 2 March 2024
Verified Purchase
exactly what I wanted. thank you
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Michael Goulish
5.0 out of 5 stars First recipe is a big winner. -- And the second is, too!
Reviewed in the United States on 7 September 2018
Verified Purchase
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.
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Miss K M Turner
5.0 out of 5 stars The best blackberry cobbler pudding recipe in the world
Reviewed in the United Kingdom on 7 January 2019
Verified Purchase
Be warned the recipes in this book are devine and totally addictive 🤣
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Gigi
5.0 out of 5 stars Belongs on every baker's cookbook shelf
Reviewed in Australia on 4 June 2022
Verified Purchase
Fabulous recipes but also a plethora of technical information. If you like to bake or make desserts this one is for you.
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Jean Schoenfelder
5.0 out of 5 stars Simple, delicious and beautiful product
Reviewed in Canada on 27 September 2019
Verified Purchase
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.
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