Genius Recipes
100 Recipes That Will Change the Way You Cook [A Cookbook]
(Sprache: Englisch)
More than 100 foolproof recipes from food luminaries including Julia Child and Alice Waters, with beautiful photos throughout.
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More than 100 foolproof recipes from food luminaries including Julia Child and Alice Waters, with beautiful photos throughout.Lese-Probe zu „Genius Recipes “
IntroductionGenius recipes surprise us and make us rethink cooking tropes. They re handed down by luminaries of the food world and become their legacies. They get us talking and change the way we cook. And, once we ve folded them into our repertoires, they make us feel pretty genius too.
This is how I framed Genius Recipes when I launched it as a weekly column on Food52 in June 2011. In the years since, the definition really hasn t changed: These recipes are about reworking what we ve been taught and skipping past all the canonical versions to a smarter way.
For example, if you were to look to a classical text or cooking class, you d probably think you d need to truss and flip and baste a chicken as you re roasting it. And there s nothing necessarily wrong with any of that you will probably get a good dinner out of the exercise. But Barbara Kafka, in writing the cookbook Roasting: A Simple Art in 1995, perfected roasting everything, from mackerel to turkeys to cucumbers. She puts chicken in the oven, legs akimbo, at a raging 500°F (260°C), then hardly touches it. Hers is the juiciest roast chicken I ve tasted, and has the crispiest skin, without fussing so why would you?
This book is full of happy discoveries like this roast chicken (page 106), drawn from the experience of the best cookbook authors, chefs, and bloggers around. No one cook could have taught us so much. From historic voices in food like Marcella Hazan, Julia Child, and James Beard to modern giants like Ignacio Mattos and Kim Boyce, we ve learned that making something better doesn t mean doing more work and oftentimes, it means doing less. If you look to the people who ve spent their careers tinkering with these dishes, they ll often show you a better way to make them.
Here in this collection are more than one hundred of the most surprising and essential genius recipes. Some are greatest hits from the column that keep inspiring new conversations and
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winning new fans. I also dug up a bunch more recipes, like Marion Cunningham s famous yeasted overnight waffles (page 29) and Dorie Greenspan s apple cake with more apples than cake (page 221), to stock our kitchens and keep us cooking and talking. You ll also find new tips and variations and a good number of mini-recipes alongside the full-length ones. These genius ideas were simple enough to distill into a paragraph or two and made the collection whole. My hope is that this book, held all together, can act as an alternative kitchen education of sorts.
Some of the recipes are already legends: If you ve been reading about food for a while, you ve probably already heard of the tomato sauce with butter and onion (page 151), the no-knead bread (page 39), the one-ingredient ice cream (page 200). I love sharing these on Food52, because it seems everyone has an opinion and a good story to tell.
A handful of others are tricks I stumbled across myself: The oddball ingredient I saw when I trailed in the kitchen at Le Bernardin (page 101). The simple carnitas I found in an old Diana Kennedy cookbook when I was missing the burritos at home in California (page 120). The winning ratatouille after I tested four in a day (page 191). The dessert served at the James Beard Awards that Melissa Clark posted on Instagram (page 203) watch out, world: I m paying attention!
But if we had to rely on me, Genius Recipes would have been a nice little series that would have petered out long ago and it surely wouldn t have evolved into a book. I d hoped I would have help finding the gems, since the spirit of better cooking through community has always driven Food52. But I couldn t have known that the tips would just keep coming that the majo
Some of the recipes are already legends: If you ve been reading about food for a while, you ve probably already heard of the tomato sauce with butter and onion (page 151), the no-knead bread (page 39), the one-ingredient ice cream (page 200). I love sharing these on Food52, because it seems everyone has an opinion and a good story to tell.
A handful of others are tricks I stumbled across myself: The oddball ingredient I saw when I trailed in the kitchen at Le Bernardin (page 101). The simple carnitas I found in an old Diana Kennedy cookbook when I was missing the burritos at home in California (page 120). The winning ratatouille after I tested four in a day (page 191). The dessert served at the James Beard Awards that Melissa Clark posted on Instagram (page 203) watch out, world: I m paying attention!
But if we had to rely on me, Genius Recipes would have been a nice little series that would have petered out long ago and it surely wouldn t have evolved into a book. I d hoped I would have help finding the gems, since the spirit of better cooking through community has always driven Food52. But I couldn t have known that the tips would just keep coming that the majo
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Inhaltsverzeichnis zu „Genius Recipes “
BreakfastFried Eggs with Wine Vinegar
from roger vergé
Chocolate Muscovado Banana Cake
from nigel slater
Touch-of-Grace Biscuits
from shirley corriher
One-Ingredient Corn Butter
from whitney wright
English Porridge
from april bloomfield
Roasted Applesauce
from judy rodgers
Olive Oil & Maple Granola
from nekisia davis
Poached Scrambled Eggs
from daniel patterson
Spicy Sauce
from torrisi italian specialties
Yogurt with Toasted Quinoa, Dates & Almonds
from sitka & spruce
Potato Scallion Cakes (Fritterra)
from bert greene
Currant Cottage Cheese Pancakes
from deborah madison
Crepes
from kenny shopsin
Raised Waffles
from marion cunningham
Snacks & Drinks
Bar Nuts
from union square café
Deviled Eggs
from virginia willis
Basic Hummus
from yotam ottolenghi & sami tamimi
One-Ingredient Whole Grain Crackers
from dan barber
No-Knead Bread
from jim lahey
Grilled Favas
from ignacio mattos
Classic Guacamole
from roberto santibañez
Herb Jam with Olives & Lemon
from paula wolfert
Salt-Crusted Potatoes with Cilantro Mojo
from josé pizarro
Watermelon, Mint & Cider Vinegar Tonic
from louisa shafia
Tomato Water Bloody Mary
from todd thrasher
Spiced Red Wine (Ypocras)
from anne willan
Cliff Old Fashioned
from dave arnold
Soups & Salads
Romaine Hearts with Caesar Salad Dressing
from frankies spuntino
Fresh Fig & Mint Salad
from richard olney
“Use a Spoon” Chopped Salad
from michel nischan
Radicchio Salad with Manchego Vinaigrette
from toro bravo
Garlic-Scented Tomato Salad
from marcella hazan
Warm Squash & Chickpea Salad with Tahini
from moro
Kale Salad
from northern spy food co.
Green Peach Salad
from crook’s corner
Red
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Salad
from fergus henderson
Wild & White Rice Salad
from viana la place & evan kleiman
Roasted Carrot & Avocado Salad with Crunchy Seeds
from abc kitchen
Chickpea Stew with Saffron, Yogurt & Garlic
from heidi swanson
Spicy Tomato Soup
from barbara lynch
Cauliflower Soup
from paul bertolli
Potato Soup with Fried Almonds
from anya von bremzen
Cheese Brodo
from nate appleman
Lemon Salt
from patricia wells
Chicken Stock
from tom colicchio
Red Wine Vinaigrette
from molly wizenberg & brandon pettit
Meaty Mains
Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette
from cory schreiber
Shrimp Grits
from edna lewis & scott peacock
Crispy-Skinned Fish
from le bernardin
Rosemary-Brined Buttermilk Fried Chicken
from michael ruhlman
Simplest Roast Chicken
from barbara kafka
Chicken Thighs with Lemon
from canal house
Dry-Brined Turkey (a.k.a. The Judy Bird)
from russ parsons
Cranberry Sauce
from daniel humm
Onion Carbonara
from michel richard
Sticky Balsamic Ribs
from ian knauer
Carnitas
from diana kennedy
Grilled Pork Burgers
from suzanne goin
Brisket of Beef
from nach waxman
Meatballs
from rao’s
Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo)
from steven raichlen
Perfect Pan-Seared Steaks
from j. kenji lópez-alt
Vegetables
Whole Roasted Cauliflower with Whipped Goat Cheese
from alon shaya
Broccoli Cooked Forever
from roy finamore
Garlic Green Beans
from penelope casas
Ginger Juice
from molly stevens
Balsamic Glazed Beets & Greens
from peter berley
Grilled Chard Stems with Anchovy Vinaigrette
from anna klinger
Roasted Brussels Sprouts with Fish Sauce Vinaigrette
from momofuku
Fried Asparagus with Miso Dressing
from nobu matsuhisa
Ratatouille
from alice waters
Gratin of Zucchini, Rice & Onions with Cheese
from julia child
Grated & Salted Zucchini
from julia child
Potato Dominoes
from francis mallmann
Desserts
Strawberry Lemon Sorbet
from river café
One-Ingredient Banana Ice Cream
from the kitchn
Fresh Peach Gelato
from russ parsons
Strawberry Shortcakes
from james beard
Fresh Blueberry Pie
from rose levy beranbaum
New Classic Coconut Macaroons
from alice medrich
Sweet Corn & Black Raspberry Ice Cream
from jeni britton bauer
Chocolate Mousse
from hervé this
Purple Plum Torte
from marian burros
Dense Chocolate Loaf Cake
from nigella lawson
Marie-Hélène’s Apple Cake
from dorie greenspan
Pumpkin Pie
from meta given
Molasses Cookies
from the silver palate
Cheater Soft-Serve Ice Cream
from john t. edge
Fresh Ginger Cake
from sylvia thompson
Whole Wheat Chocolate Chip Cookies
from kim boyce
Caramelized White Chocolate
from valrhona
One-Ingredient Sweet Potato Caramel
from brad leone
Brown Butter Tart Crust
from paule caillat
Eggless Lemon Curd
from elizabeth falkner
Whipped Cream
from nancy silverton
Orange & Almond Cake
from claudia roden
Acknowledgments
Genius Tipsters
Credits
Index
from fergus henderson
Wild & White Rice Salad
from viana la place & evan kleiman
Roasted Carrot & Avocado Salad with Crunchy Seeds
from abc kitchen
Chickpea Stew with Saffron, Yogurt & Garlic
from heidi swanson
Spicy Tomato Soup
from barbara lynch
Cauliflower Soup
from paul bertolli
Potato Soup with Fried Almonds
from anya von bremzen
Cheese Brodo
from nate appleman
Lemon Salt
from patricia wells
Chicken Stock
from tom colicchio
Red Wine Vinaigrette
from molly wizenberg & brandon pettit
Meaty Mains
Salt-Baked Herbed Salmon with Red Onion-Caper Vinaigrette
from cory schreiber
Shrimp Grits
from edna lewis & scott peacock
Crispy-Skinned Fish
from le bernardin
Rosemary-Brined Buttermilk Fried Chicken
from michael ruhlman
Simplest Roast Chicken
from barbara kafka
Chicken Thighs with Lemon
from canal house
Dry-Brined Turkey (a.k.a. The Judy Bird)
from russ parsons
Cranberry Sauce
from daniel humm
Onion Carbonara
from michel richard
Sticky Balsamic Ribs
from ian knauer
Carnitas
from diana kennedy
Grilled Pork Burgers
from suzanne goin
Brisket of Beef
from nach waxman
Meatballs
from rao’s
Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo)
from steven raichlen
Perfect Pan-Seared Steaks
from j. kenji lópez-alt
Vegetables
Whole Roasted Cauliflower with Whipped Goat Cheese
from alon shaya
Broccoli Cooked Forever
from roy finamore
Garlic Green Beans
from penelope casas
Ginger Juice
from molly stevens
Balsamic Glazed Beets & Greens
from peter berley
Grilled Chard Stems with Anchovy Vinaigrette
from anna klinger
Roasted Brussels Sprouts with Fish Sauce Vinaigrette
from momofuku
Fried Asparagus with Miso Dressing
from nobu matsuhisa
Ratatouille
from alice waters
Gratin of Zucchini, Rice & Onions with Cheese
from julia child
Grated & Salted Zucchini
from julia child
Potato Dominoes
from francis mallmann
Desserts
Strawberry Lemon Sorbet
from river café
One-Ingredient Banana Ice Cream
from the kitchn
Fresh Peach Gelato
from russ parsons
Strawberry Shortcakes
from james beard
Fresh Blueberry Pie
from rose levy beranbaum
New Classic Coconut Macaroons
from alice medrich
Sweet Corn & Black Raspberry Ice Cream
from jeni britton bauer
Chocolate Mousse
from hervé this
Purple Plum Torte
from marian burros
Dense Chocolate Loaf Cake
from nigella lawson
Marie-Hélène’s Apple Cake
from dorie greenspan
Pumpkin Pie
from meta given
Molasses Cookies
from the silver palate
Cheater Soft-Serve Ice Cream
from john t. edge
Fresh Ginger Cake
from sylvia thompson
Whole Wheat Chocolate Chip Cookies
from kim boyce
Caramelized White Chocolate
from valrhona
One-Ingredient Sweet Potato Caramel
from brad leone
Brown Butter Tart Crust
from paule caillat
Eggless Lemon Curd
from elizabeth falkner
Whipped Cream
from nancy silverton
Orange & Almond Cake
from claudia roden
Acknowledgments
Genius Tipsters
Credits
Index
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Autoren-Porträt von Kristen Miglore
KRISTEN MIGLORE is the executive editor at Food52.com. She abandoned a career in economics 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 been published in The Wall Street Journal, Saveur, and The Atlantic, and she was nominated for a James Beard Award for the Genius Recipes column in 2014. She lives in New York City.Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52.com has become the premier online community for cooks at all levels, with more than 30,000 recipes, cooking contests, a hotline, and an integrated kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards.
Bibliographische Angaben
- Autor: Kristen Miglore
- 2015, 272 Seiten, 200 Abbildungen, Maße: 20,5 x 26,1 cm, Gebunden, Englisch
- Verlag: Ten Speed Press
- ISBN-10: 1607747979
- ISBN-13: 9781607747970
- Erscheinungsdatum: 09.06.2015
Sprache:
Englisch
Pressezitat
A New York Times Best SellerCulled from chefs, bloggers and food world legends like Julia Child and James Beard, these are dishes that are so smart they'll change the way you approach food, making you a better cook. Editors from Tasting Table s Kitchen Bookshelf
Food52 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. How do we know? Because the dishes in this collection are genius, here defined as legacy recipes handed down by luminaries of the food world. Jenny Rosenstrach, New York Times editor
None of the recipes are overly chefy, which makes this book a great choice for beginner cooks. Joanne Smart, Senior Editor at Fine Cooking
Guaranteed to excite and enlighten cooks everywhere, Miglore s collection is a must-have for every kitchen.
Publishers Weekly Starred Review
"This is my new favorite cookbook." Michael Ruhlman
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