Available:*
Library | Shelf Number | Material Type | Status |
---|---|---|---|
Searching... Hattiesburg Library | 641.86 MIGLORE | Book | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius 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 the New 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, Fran ois 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 (like Sunset '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 Desserts is 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.
Author Notes
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 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.
Reviews (2)
Publisher's Weekly Review
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. Cookies include the reinvention of a classic with chocolate chip cookie brittle, as well as a brilliant Pistachio Millionaire's Shortbread, made with coriander butter cream. Cakes include a vegan chocolate birthday cake with a fluffy almond milk frosting, a parsley cake, a show-stopping flourless chocolate cake, and a Weird & Wonderful Banana Cake that should be in every cook's repertoire. There are custards, ice creams, mousses (such as a Greek yogurt chocolate mousse), as well as a mango cream with berries, and an easy no-churn coffee ice cream. Homey offerings abound, including a rhubarb buckle with ginger crumble, a peach pie, and a pumpkin pie with pecan crunch. Sprinkled throughout this excellent book are helpful tips that will ensure success in the kitchen for both beginners and experienced bakers alike. (Sept.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Food52 columnist and best-selling author Miglore (Food52 Genius Recipes) surveys the greatest hits of home baking in this handsome dessert volume. Featuring classics from the last few decades, it brings together cookies, cakes, puddings, pies, and other sweets that have attained "genius" status through either clever innovations or phenomenal taste. Novice and pro bakers will recognize recipes from acclaimed titles such as Claudia Fleming's The Last Course, Richard Sax's Classic Home Desserts, Dorie Greenspan's Baking from My Home to Yours, and Stella Parks's BraveTart. They'll also appreciate methods and techniques from experts, including Rose Levy Beranbaum, David Lebovitz, Nigella Lawson, Nick Malgieri, and others. VERDICT Highly -recommended for dessert lovers who want iconic recipes in one book. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
INTRODUCTION The Genius Recipes column on Food52 started in June 2011 as a weekly showcase of recipes from legendary cookbook authors and chefs that we claimed--boldly! shamelessly!--would change the way you cook. You'd never truss another chicken, or simmer tomato sauce for hours, or feel intimidated by baking bread or making piecrust again. And we learned nothing from our hubris, because the recipes indeed took hold and found new life, virtually on their own. The conversations around them grew, with readers exchanging pointers in the comments sections and on social media. Tips for more genius recipes kept pouring in. In 2015, Genius Recipes became a cookbook, which then became a New York Times best seller. The world of Genius Recipes had become a force unto itself, one of the internet's most generous water coolers. I have been the lucky one who gets to keep showing up and filling the cooler. *** This time around, I asked the Food52 community for their lifelong favorites and reached out to home bakers, food editors, test-kitchen directors, and pastry chefs I thought might have strong opinions on the matter. I've thanked the ones whose recipe tips landed in the book on page 267, but many more generously shared their wisdom and time, enhancing the collection in ways big and small. I spent more than a year testing, retesting, and gathering feedback from opinionated tasters at Food52 HQ. (Want to know what their favorite was? It's almost too obvious; see page 41.) In the process, we whittled this book down to a complete set of iconic baking recipes that will reliably turn you into a local legend. I'm proud to say that it's a caliber of recipes that none of us would have ever been able to find without the collective experience of crowdsourcing, hundreds of bakers strong. Here are the criteria I kept in mind and what you can expect to find in this book--right before you find yourself surrounded by Almond Crackle Cookies and Greek Yogurt Chocolate Mousse . What are Genius Desserts? Most importantly, they must taste very, very good. They solve problems. Most are super easy. A few aren't, but they're worth it. They surprise us. They innovate and move our baking forward. Best of all, the more you bake, the more making desserts can become a continuum. If there's leftover lemon cream, you should definitely smear it between cookies and freeze it for a treat the next time you get home from work in a funk. Stale cake and cookies make amazing trifles, icebox cakes, and something chef Alex Raij calls migas dulces . Pie dough scraps turn into all sorts of brand-new treats--never throw them out. And I promise you this: every dessert in this book also makes an excellent breakfast the next morning. Excerpted from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.Table of Contents
Foreword | p. x |
Introduction | p. 1 |
Baking Rules & Assumptions | p. 5 |
Genius Baking Tools | p. 9 |
Road Map to all of the Genius Tips | p. 12 |
Cookies & Candy | p. 15 |
The Brownie-Chocolate Chip Family | |
Flourless Chocolate-Walnut Cookies from | p. 17 |
World Peace Cookies from | p. 18 |
Best Cocoa Brownies from | p. 22 |
Blondies from America's Test Kitchen | p. 25 |
Secretly Vegan Chocolate Chip Cookies from | p. 26 |
Chocolate Chip Cookie Brittle from | p. 29 |
Gloriously Chewy | |
Coconut Custard Macaroons from | p. 30 |
Skinny Peanut Wafers from | p. 33 |
Nonfat Gingersnaps from | p. 34 |
Peanut Butter Sandies from | p. 37 |
Coconut Slice from | p. 38 |
Salted Brown Butter Crispy Treats from | p. 41 |
Magic Potions | p. 42 |
Roasted Sugar fromStella Parks | |
Ground Croccante fromMarcella Hazan | |
Toasted Milk Powder from Ideas in Food | |
Chocolate Magic Dust fromJami Curi | |
Lemon Square Cookies from | p. 45 |
Pistachio Millionaire's Shortbread with Coriander Butterscotch from | p. 46 |
Crisp-Crumbly: The Bake-Ahead Dream | |
Nibby Buckwheat Butter Cookies from | p. 49 |
Thin & Crispy Black Sesame Oatmeal Cookies from | p. 50 |
Pains d'Amande from | p. 53 |
Cacio e Pepe Shortbread from | p. 54 |
Biscottini from | p. 57 |
Douglas's Whole Wheat Jam Thumbprints from | p. 58 |
Erna's Lace Cookies from | p. 61 |
Back-to-School Raspberry Granola Bars from | p. 62 |
Easy Baklava from | p. 65 |
Cookies, Now! | p. 66 |
Cinnamon Toast Cookies fromMolly Wizenberg | |
Almond Crackle Cookies fromDopie Greenspan | |
The World's Easiest Cookies from | p. 66 |
Candy For Non-Candymakers | |
Easiest Peppermint Patties from the Joy Kitchen | p. 69 |
Three-Ingredient Coconut Fudge (Topra Pak) from | p. 70 |
Wonder Dough: Pistachio & Rose Water Meringues from | p. 73 |
Meringue Spin-Offs | p. 76 |
Pavlova | |
Layered Meringue Cake | |
Fragilité | |
Eton Mess | |
Croccante from | p. 79 |
Peanut Marzipans (Mazapanes de Cacahuate) from | p. 80 |
Marzipan Butter from | p. 80 |
How to Turn a Loaf of Bread into Dessert | p. 83 |
Apricot, Nectarine & Plum Bruschetta from the River Café | |
Toasted Bread Crumb Ice Cream fromEmily Luchetti | |
Sugared Croutons fromJeni Britton Sauer | |
Raspberry Ripple Sandwich fromNigel Slater | |
No-Bake Chocolate Coconut Cookies fromAlexandra Stafford | |
Cakes | p. 87 |
Lazy Cakes | |
East 62nd Street Lemon Cake from | p. 89 |
Brazilian Carrot Cake (Bolo de Cenoura) from | p. 90 |
Olive Oil Cake from | p. 93 |
Dark Chocolate-Marzipan Scone Loaf from | p. 94 |
Almond Cake from | p. 97 |
Weird & Wonderful Banana Cake from | p. 98 |
Rhubarb Buckle with Ginger Crumb from | p. 101 |
Blueberry Snack Cake with Toasted Pecans from | p. 102 |
Show Cakes | |
Chocolate Oblivion Truffle Torte from | p. 105 |
Chocolate Cloud Cake from | p. 109 |
Hazelnut-Brown Butter Cake with Sautéed Pears from | p. 110 |
Rum-Scented Marble Cake from | p. 114 |
All-Occasion Downy Yellow Butter Cake with Neoclassic Buttercream from | p. 118 |
Coffee Cardamom Walnut Cakes from | p. 122 |
More Layers & Frostings | p. 124 |
Superstable Fruity Whipped Cream Frosting fromStella Parks | |
White, Milk, or Dark Chocolate Mousse for Layer Cakes fromJoanne Chang | |
Two-Ingredient Sweet Potato Frosting fromGenevieve Ko | |
Rogue Cakes | |
Vegan Chocolate Birthday Cake with Superfluffy Frosting from | p. 127 |
Whole Orange Cake from Sunset | p. 131 |
Parsnip Cake with Blood Orange Buttercream from | p. 132 |
Brown Butter Cream Cheese Frosting from Fine Cooking | p. 135 |
Parsley Cake from Roberta's | p. 137 |
Guinness Stout Ginger Cake from | p. 138 |
New-Fashioned Apple Cider Doughnuts from Ideas in Food | p. 141 |
Wonder Dough: Sponge Cake (& Cookie) Base Recipe from | p. 145 |
Cake & Cookie Spin-Offs | p. 147 |
Migas Dulces | |
Cookie Trifle | |
Custards, Puddings & Frozen Things | p. 149 |
Puddings & Other Comforts | |
Greek Yogurt Chocolate Mousse from | p. 151 |
Vanilla Bean Rice Pudding from | p. 152 |
French Toast Crunch from | p. 155 |
Mango Cream with Berries (Crema de Mango con Moras) from | p. 156 |
Ten-Minute Lime Cracker Pie from | p. 159 |
Butterscotch Budino from | p. 160 |
Apple Granita with Créme FraÎche Tapioca from | p. 164 |
Tiramisu from | p. 168 |
Mostly No-Churn Ice Creams | |
One-Step, No-Churn Coffee Ice Cream from | p. 172 |
Chocolate Sorbet from | p. 175 |
Sweet Pistachios in Olive Oil from | p. 175 |
Best (& Easiest) Frozen Yogurt from | p. 176 |
XL Granola Crumbles from | p. 176 |
No-Churn Fresh Lemon Ice Cream from | p. 179 |
Coconut "Ice Cream" with Lime & Mango from | p. 180 |
Dueling Chocolate Sauces | p. 182 |
Hot Fudge fromJen Britton Bauer | |
Olive Oil Chocolate Sauce fromBrooks Headley | |
Lazy Cold Treats | |
Tahini Semifreddo from | p. 185 |
Sweet Tahini Fondue from | p. 185 |
Cardamom & Rose Water Kulfi from | p. 186 |
Grasshopper Shake from | p. 189 |
Meringue Gelato Cake with Chocolate Sauce from | p. 190 |
Frozen Lemon Cream Sandwiches from | p. 193 |
More Saucy & Crunchy Toppers | p. 194 |
Instant Aged Balsamic from America's Test Kitchen | |
Candied Sesame Seeds from Estela | |
Double-Chocolate Cookie Crumbles fromNicole Krasinski | |
Pies & Tarts | p. 196 |
Seriously Easy Pies | |
Atlantic Beach Pie from | p. 199 |
Italian Jam Shortbread Tart (Fregolotta) from | p. 200 |
No-Bake Persimmon & Goat Cheese Cheesecake from | p. 203 |
Flaky Vessels For Fruit | |
Wonder Dough: No-Stress Pie Dough from Stella Parks | p. 204 |
Pie Dough Spin-Offs | p. 209 |
Pie Dumplings | |
Worms | |
Cobbler Toppers & Pandowdies | |
The Fruitiest Peach (or Nectarine or Apple) Pie from | p. 211 |
Apple Galette from Canal House | p. 215 |
Fried Apple Peek from | p. 215 |
Slab Pie from | p. 216 |
Piekies from | p. 219 |
Double Blueberry Tart from | p. 220 |
Cranberry Sage Pie from Four & Twenty Blackbirds | p. 223 |
Pumpkin Pie with Pecan Crunch from Yankee Magazine | p. 224 |
Fancy Tarts | |
Almond Tart from | p. 227 |
Obsessive Ricotta Cheesecake from | p. 231 |
Egg Tarts from Yank Sing With | p. 233 |
Chocolate Caramel Tart from | p. 237 |
French Lemon Cream Tart from | p. 241 |
Mostly Fruit | p. 243 |
Cobblers, Crisps & Shortcakes | |
Four-Ingredient Strawberry Shortcakes from PJ Hamel Of King Arthur Flour | p. 245 |
Meme's Blackberry Batter Cobbler from | p. 246 |
Peach Cobbler with Hot Sugar Crust from | p. 249 |
Apricot-Raspberry Crisp with Almonds from | p. 250 |
Fruit Dressed Up | |
Poached Nectarines in Rosé from | p. 253 |
Baked Caramel Pears from | p. 254 |
Fried Stuffed Dates (Khajoor Ka Meetha) from | p. 257 |
Slow-Roasted Strawberries from | p. 258 |
Yogurt Whipped Cream from Saveur | p. 258 |
Pumpkin Butter from | p. 261 |
A Handy Formula to Memorize: Fruit + Cream + Sugar + Heat | p. 262 |
Thank-Yous | p. 264 |
Genius Tipsters | p. 267 |
Index | p. 268 |