100 Recipes That Will Change the Way You Cook
Food52 is one of the great foodie blogs out there. The pictures are gorgeous, they offer columns with lots of really useful info, tons of recipes, a hotline where you can post any kind of cooking/kitchen question, and lots more. That said, they recently added a store where they sell lots of beautiful, pricey kitchen items and frankly, l wish they would dial that back a bit. But I digress. I subscribe to their weekly updates so when I heard they were putting out a cookbook, I couldn’t wait to get my hands on it.
This cookbook is a collection of recipes from many chefs, all tops in their fields like Julia Child, Dorie Greenspan, Marcella Hazan, Dan Barber, James Beard, & Tom Colicchio, plus the creators of truly unique and fantastic recipes that have become classics, like Jim Lahey’s No-Knead Bread, Rose Levy Beranbaum’s Fresh Blueberry Pie or Barbara Kafka’s Simplest Roast Chicken.
The book is divided into Breakfast; Snacks & Drinks; Soups & Salads; Meaty Mains; Meatless Mains; Vegetables; and Desserts. So truly there is something for everyone. In addition to all the amazing celebrity chefs you know, there are recipes from terrific food writers like Mark Bittman and Molly Wizenberg, and from restaurants – the delectable grilled pizza from Al Forno (Providence, Rhode Island,) Crispy-Skinned Fish from Le Bernardin (New York,) Romaine Hearts with Caesar Salad Dressing from Frankies Spuntino (Brooklyn,) and Roasted Brussels Sprouts with Fish Sauce Vinaigrette from Momofuku (New York.)
I’ve made Lahey’s bread and it is truly delicious and better yet, super easy and accessible, not intimidating in the least. I made the “Fried Eggs with Wine Vinegar” from Roger Vergé, and my husband pronounced it “okay,” and it wasn’t especially pretty either so I probably won’t be making that again. We loved the “Broccoli Cooked Forever” from Roy Finamore, which surprised us – we usually prefer a quickly roasted, still slightly crunchy broccoli, but this was a nice change and really delicious, flavored with anchovies, garlic, chiles and lots of olive oil.
Having all these amazing recipes in one book means that this is a book I will keep on my kitchen counter and draw from again and again. I have a fairly large cookbook collection (I’m not counting or I’d never be able to buy another cookbook!) and frankly, I find I mostly use two or three recipes from each book. Genius Recipes is the exception to the rule for me; I know I will use most of these recipes time and time again.
5/15 Stacy Alesi, AKA the BookBitch
FOOD52 GENIUS RECIPES by Kristen Miglore. Ten Speed Press (April 7, 2015). ISBN 978-1607747970. 272p.