Food52 Genius Recipes

Food52 Genius Recipes : 100 Recipes That Will Change the Way You Cook [A Cookbook]

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There are good recipes and there are great ones--and then, there are genius recipes.

Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They're handed down by luminaries of the food world and become their legacies. And, once we've folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.

There isn't yet a single cookbook where you can find Marcella Hazan's Tomato Sauce with Onion and Butter, Jim Lahey's No-Knead Bread, and Nigella Lawson's Dense Chocolate Loaf Cake--plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.

These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what's so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones--nearly half of which have never been featured in the column--with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.

Once you try Michael Ruhlman's fried chicken or Yotam Ottolenghi and Sami Tamimi's hummus, you'll never want to go back to other versions. But there's also a surprising ginger juice you didn't realize you were missing and will want to put on everything--and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you'll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook's go-to resource for smart, memorable cooking--because no one cook could have taught us so much.
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Product details

  • Hardback | 272 pages
  • 211 x 262 x 30mm | 1,247g
  • Ten Speed Press
  • Berkeley, United States
  • English
  • 200 PHOTOS
  • 1607747979
  • 9781607747970
  • 39,629

Table of contents

Fried 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

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 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

from diana kennedy

Grilled Pork Burgers
from suzanne goin

Brisket of Beef 
from nach waxman

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

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

from alice waters

Gratin of Zucchini, Rice & Onions with Cheese 
from julia child

Grated & Salted Zucchini
from julia child

Potato Dominoes 
from francis mallmann

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

Genius Tipsters 
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Review Text

A New York Times Best Seller

Culled 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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Review quote

A New York Times Best Seller

"Culled 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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About Kristen Miglore

KRISTEN MIGLORE is the executive editor at 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, 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.
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1 4% (126)
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