{"product_id":"food52-genius-desserts-isbn-9781524758981","title":"Food52 Genius Desserts","description":"\u003cb\u003e\u003cb\u003eIACP AWARD WINNER • \u003c\/b\u003eFood52 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003eONE OF \u003ci\u003eTHE NEW YORKER\u003c\/i\u003e’S FIFTEEN ESSENTIAL COOKBOOKS • \u003c\/b\u003e \u003c\/b\u003eFeatured as one of the best and most anticipated fall cookbooks by the \u003ci\u003eNew York Times,\u003c\/i\u003e Eater, Epicurious, The Kitchn, Kitchen Arts \u0026amp; Letters, Delish, \u003ci\u003eMercury News\u003c\/i\u003e, \u003ci\u003eSweet Paul\u003c\/i\u003e, and PopSugar.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e 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. \u003cbr\u003e  \u003cbr\u003e This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François 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 \u003ci\u003eLucky Peach\u003c\/i\u003e, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. \u003cbr\u003e  \u003cbr\u003e The genius of 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 \u003ci\u003eSunset\u003c\/i\u003e’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, \u003ci\u003eGenius Desserts\u003c\/i\u003e 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.\"For the baker looking for a sure thing with every turn of the page ...\"\u003ci\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e\u003cb\u003e— \u003c\/b\u003eNew York Times\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Food52\u003c\/i\u003e’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 \u003ci\u003eFood52\u003c\/i\u003e kitchens. The result is a cookbook that will become a go-to for enthusiastic bakers.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003c\/b\u003e\"It functions like a treasure hunt, with lovely things casually lurking within the pages … smart, delicious, understated and, yes, genius.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003ci\u003eLos Angeles Times\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e“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.”\u003ci\u003e\u003cbr\u003e—\u003c\/i\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003eEvan Kleiman,\u003ci\u003e Good Food\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"True to the name, the latest sweets-focused book in Food52’s Genius Recipes series is a collection of gems.\"\u003cb\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e—Departures.com\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\"Consider this the indispensable baking guide, filled with all the clever hacks... you’ve been searching for.\"\u003cbr\u003e\u003cb\u003e—Jessica Yadegaran, \u003ci\u003eMercury News\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003ePraise for \u003ci\u003eGenius Recipes\u003c\/i\u003e\u003c\/b\u003e:\u003cbr\u003e  \u003cbr\u003e “\u003ci\u003eGenius Recipes\u003c\/i\u003e 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.” \u003cbr\u003e\u003cb\u003e—Jenny Rosenstrach, \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “This is my new favorite cookbook.”\u003cbr\u003e\u003cb\u003e—Michael Ruhlman\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “I haven’t been so delighted by a recipe in ages, or been so rewarded for trusting an author.”\u003cbr\u003e\u003cb\u003e—Tejal Rao, \u003ci\u003eBloomberg\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “In book version, \u003ci\u003eGenius Recipes\u003c\/i\u003e reads like an epic, culinary “best of” boxed set of recipes—the kind you’d actually make.”\u003cbr\u003e\u003cb\u003e—Jenni Avins, \u003ci\u003eQuartz\u003c\/i\u003e\u003c\/b\u003eKRISTEN MIGLORE is the creative director at Food52.com. She abandoned 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 \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eThe Atlantic\u003c\/i\u003e, and she was nominated for a James Beard Award for Food52’s Genius Recipes column in 2014. The column led to the \u003ci\u003eGenius Recipes\u003c\/i\u003e cookbook in 2015, which won an IACP award in 2016 and became a \u003ci\u003eNew York Times\u003c\/i\u003e best seller. She lives in Brooklyn and usually has a pastry in her purse.\u003cbr\u003e\u003cbr\u003eFOOD52 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 \u003ci\u003eNew York Times\u003c\/i\u003e--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.INTRODUCTION \u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e 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, \u003ci\u003eGenius Recipes \u003c\/i\u003ebecame a cookbook, which then became a \u003ci\u003eNew York Times \u003c\/i\u003ebest 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. \u003cbr\u003e\u003cbr\u003e***\u003cbr\u003eThis 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. \u003cbr\u003e\u003cbr\u003eHere 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 . \u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhat are Genius Desserts? Most importantly, they must taste very, very good. \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003eThey solve problems. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eMost are super easy. A few aren’t, but they’re worth it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e They surprise us.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eThey innovate and move our baking forward.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 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 \u003ci\u003emigas dulces\u003c\/i\u003e. 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.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303376867557,"sku":"NP9781524758981","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781524758981.jpg?v=1767727528","url":"https:\/\/k12savings.com\/es\/products\/food52-genius-desserts-isbn-9781524758981","provider":"K12savings","version":"1.0","type":"link"}