Food52 Genius Desserts is a well-tested cookbook that has lots of useful tips. I have always enjoyed the Food52 recipes, as they seem to always work out and provide fantastic results. This recipe book is one that should be a staple in any kitchen that strives to make an easy, yummy dessert.Title: Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake
Author: Kristen Miglore
Publisher: Ten Speed Press
Genres: Cookbook, Lifestyle
Publication Date: September 4, 2018
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.
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, Francois 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.
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 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.
❃ I received this book for free from the publisher in exchange for an honest review. This does not affect my opinion of the book or the content of my review. ❃
Food52 Genius Desserts
❀ Down-to-Earth Writing
The one thing that always draws me into the Food52 recipes are they way that they are written. The writing is so down-to-earth and not at all pretentious, which gives the reader a sense of confidence and motivation. Admittedly, not all of the recipes are quick and easy, however, the steps are broken down in easy to understand language that will have even novice bakers excited to try one of the recipes.
❀ Useful Tips
There are some really useful tips at the start of the book about measuring and ingredients. Home cooks can feel at ease with the knowledge that there are many substitutes for things, such as Kosher salt. The feeling that you don’t have to adhere specifically to the recipe gives the reader so much freedom. I love this aspect of the book the most.
❀ Genius Tested
What is notable about the recipes chosen for Food52 Genius Desserts is that the recipes have been chosen and tested for their genius qualities. For example, your 3 ingredient basic peanut butter cookie recipe is genius on its own. However, with some added ingredients, it can be kicked up a notch. I have to agree that these were the best peanut butter cookies that I have ever tasted.
❀ Perfect for Dessert Lovers
Food52 Genius Desserts is one cookbook that you should try if you love desserts and are looking for some recipes that are tried, tested, and true. The writing is straight forward and the book contains many helpful ideas to create perfect desserts. This is one book that I will be putting on my gift-giving list this year.