There are good desserts and there are great desserts--and then, there are genius desserts. Genius Desserts is the book that will transform the way you bake, with the answers for every moment that needs a sweet (so...every moment!)- When you're not a baker, but you need the birthday cake. When you've tried every chocolate mousse, but haven't found one that sticks. When you're short on time and want your efforts in the kitchen to count.
KRISTEN MIGLOREis the creative director at Food52.com. Sheabandoned
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 inThe Wall Street Journal,Saveur, andThe Atlantic, and
she was nominated for a James Beard Award for Food52's Genius
Recipes column in 2014. The column led to theGenius Recipescookbook
in 2015, which won an IACP award in 2016 and became aNew York
Timesbest 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.
"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
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