Food52 Simply Genius
Recipes for Beginners, Busy Cooks & Curious People [A Cookbook]
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- USD 11.99
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- USD 11.99
Descripción editorial
100 of Food52’s simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the New York Times bestselling Genius series.
IACP AWARD WINNER • ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS • ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Epicurious
There’s no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius, Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d’Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za’atar), Gonzalo Guzmán (Frijoles Negros de la Olla), Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce), Heidi Swanson (Farro & Olive Salad), Jacques Pépin (Fresh Tomato Sauce), and more, as they share their brilliant cooking tips through a collection of essential recipes.
Miglore packs the book with helpful visuals (like brilliant doneness charts for everything from chicken to eggs to cake), illustrated step-by-step diagrams to show you smarter ways to prep (handling hot chiles, neatly separating eggs, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you don't have to soak your beans before you cook them; no, you don't have to soften butter to make chocolate chip cookies).
Primers on common woes and how to fix them tell you how to rescue your dinner when things go wrong, and how to make sure everything’s smoother next time. And once you get a recipe down, Miglore shares “3 More Ways” to use that new technique to make even more rewarding meals. More than 150 recipes and variations teach you building blocks, fit easily into your life, and prove that all of us can become genius cooks when we have the right teachers.
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"If someone is telling you the one right way to cook something, you don't have to believe them," insists Food52 founding editor Miglore (Food52 Genius Desserts) in this enlightening outing. To prove her point, she compiles dozens of recipes from "genius" chefs that incorporate clever cooking tips: while recipes tend to have cooks peel and cube butternut squash, chef Yotam Ottolenghi keeps the skin on for added flavor and texture in his roasted butternut squash and red onion with tahini and za'atar. In another instance, Molly Yeh both boils and roasts her potatoes to create crispy home fries, as illustrated by her roasted potatoes with paprika mayo. In addition to the indispensable advice are dozens of helpful—albeit occasionally crowded—sidebars and illustrations. After sharing Benjamina Ebuehi's peach galette recipe, Miglore offers a visual guide to preparing the pie dough and also addresses common mishaps with quick solutions (serving pie warm with ice cream will hide any butter seeping from the crust), as well as tips for next time: to prevent future leaks, she tells readers to stop working the butter into the dough once there are plenty of pea-size chunks. This extensive guide will inspire home cooks of all levels, provided they thoroughly soak up the wisdom before diving in.
