Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People [A Cookbook] (Food52 Works)

ISBN: 0399582940

Author: Miglore, Kristen

Condition: New

100 of Food52s 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 YORKERS FIFTEEN ESSENTIAL COOKBOOKS ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, EpicuriousTheres 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 dAvocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Zaatar), 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 everythings 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.