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ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS 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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From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD52 Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips—key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a “flavor library,” a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.
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Learn the art of handmade sushi with this beginner-friendly guide! Sushi is a culinary art form with almost infinite ingredients, colors, textures, sauces, and aesthetics. This sushi cookbook for beginners shows you how to prepare 100 sushi recipes step-by-step, so you can bring home some delicious options from around the world―no experience required. Learn the many variations sushi has taken―from classics like Tuna Rolls to nontraditional choices like Spicy Fried Mozzarella Rolls―and learn about the essential sushi making supplies like a sushi-rolling mat and a rice paddle, as well as advice for selecting high-quality ingredients and preparing them to perfection. Sushi, top to bottom―Get a crash course in sushi, sashimi, nigiri, and more, all featuring readily available ingredients. A healthy mix―Find something to suit every taste with a variety of classic seafood choices, vegetarian options, and beyond. Pantry staples―Discover how having small pantry items like roasted sesame seeds and dashi stock powder makes a world of difference. Bring the amazing flavors of sushi to your table with this sushi recipe book for beginners.
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The kids are taking over the kitchen! Deanna F. Cook presents more than 50 recipes designed for the cooking abilities and tastes of children ages 6 to 12. Basic cooking techniques are explained in kid-friendly language, and recipes include favorites like applesauce, French toast, popcorn chicken, pizza, and more. Full of fresh, healthy ingredients and featuring imaginative presentations like egg mice, fruit flowers, and mashed potato clouds, Cooking Class brings inspiration and confidence to the chefs of the future. IACP Award Finalist 2015 “National Parenting Publications Awards” (NAPPA) Gold award winner 2015 Parents’ Choice Award Silver winner 2016 Mom’s Choice Award Gold winner 2015 NPR Great Reads 2019 New York Times "Best Cookbooks for Kids" Also available in the Cooking Class series: Baking Class and Cooking Class Global Feast!
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An accessible, mouthwatering collection of more than 80 recipes for small bites, tapas, and charcuterie spreads “Graze is the most useful cookbook I’ve seen in a long time. It’s perfect for the way we eat now: simple food, big platters, big flavors.”—Diana Henry, author of Simple: Effortless Food, Big Flavours Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. In Graze, chapters are organized by level of involvement, from simply slicing veggies (“Mostly Chopping”) to cooking up lavish spreads (“Worth the Effort”). Whip up fast and easy Prosciutto, Asparagus, and Arugula Rolls and Three-Tomato Panzanella on a busy weeknight or indulge in Flaky Cheddar Biscuits with Heirloom Tomatoes and Peaches, Shredded Potato Cakes with Ramps, and Lemon-Tarragon Chicken Skewers on the weekend. And to finish off the meal, try desserts like Brown Butter Brownies and Lemon-Lavender Posset. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. With simple, no-nonsense tips on how to stock your pantry, sample menus, and easy-to-modify recipes, Graze is the ultimate resource for preparing healthy, wholesome, and appetizing food without spending hours in the kitchen.
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Balanced. Bold. Beautiful. The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard’s recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, Half Baked Harvest Every Day delivers more than 120 all-new recipes that will feed your body and soul. For Tieghan, feel-good food isn’t about restrictive eating. It’s about enjoying real food with lots of flavor, and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish or a big ole plate of something comforting. In this collection, there are plenty of plant-forward favorites, like Chipotle Cheddar Corn Chowder and Spinach and Pesto–Stuffed Butternut Squash. Tieghan also shares flavor-packed family go-tos, like Pizza Pasta with Pepperoni Bread Crumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers with Hot Honey. And to keep a smile on everyone’s face, you’ll find luscious desserts, like Chocolate Olive Oil Cake and a Lemon Tart with Vanilla Sugar, made with a focus on wholesome, minimally processed ingredients. Whether it’s breakfast, lunch, snack time, dinner, or dessert . . . this book has tried-and-true recipes that will make you feel good about sharing them at your table.
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Lead young chefs on a tasty tour of global cultures and cuisines with this international food adventure featuring 50 kid-tested recipes inspired by culinary traditions from around the world. Food is a fun way to celebrate diversity, and in her new kids’ cookbook, best-selling author Deanna F. Cook leads young chefs on a tasty tour of global cultures and cuisines. Kids gain practical kitchen skills through preparing breakfasts, drinks, snacks, dinners, and desserts from around the world. Alongside recipes for foods such as Irish soda bread, ANZAC biscuits, ramen noodle soup, and mango lassi, step-by-step photography and profiles feature children from a wide range of backgrounds honoring their heritage and preparing dishes that reflect their unique food traditions. A pop-out food passport, world language flash cards, and flag stickers provide additional fun on their global food journey, while infographics encourage taste-test explorations of fruits, drinks, breads, vegetables, and ice creams from around the world. Kids will be inspired to expand their palates as they cook, discovering new flavors while developing pride and appreciation for the foods they’ve grown up with. 2019 Mom's Choice Award Gold Winner 2020 NAPPA Award Winner Also available in the Cooking Class series: Cooking Class and Baking Class.