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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…mehr

Produktbeschreibung
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. From the Hardcover edition.
Autorenporträt
KRISTEN MIGLORE is the executive editor at Food52.com. 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, Food52.com 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.
Inhaltsangabe
Breakfast
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

Crepes
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

Carnitas
from diana kennedy

Grilled Pork Burgers
from suzanne goin

Brisket of Beef
from nach waxman

Meatballs
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

Vegetables
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

Ratatouille
from alice waters

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

Grated & Salted Zucchini
from julia child

Potato Dominoes
from francis mallmann

Desserts
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 beran
Rezensionen
A New York Times Best Seller

"This is my new favorite cookbook."
- Michael Ruhlman