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Genius desserts : 100 recipes that will change the way you bake
Book
2018
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Reviews

Library Journal Reviews

Food52 columnist and best-selling author Miglore (Food52 Genius Recipes) surveys the greatest hits of home baking in this handsome dessert volume. Featuring classics from the last few decades, it brings together cookies, cakes, puddings, pies, and other sweets that have attained "genius" status through either clever innovations or phenomenal taste. Novice and pro bakers will recognize recipes from acclaimed titles such as Claudia Fleming's The Last Course, Richard Sax's Classic Home Desserts, Dorie Greenspan's Baking from My Home to Yours, and Stella Parks's BraveTart. They'll also appreciate methods and techniques from experts, including Rose Levy Beranbaum, David Lebovitz, Nigella Lawson, Nick Malgieri, and others. VERDICT Highly recommended for dessert lovers who want iconic recipes in one book.

Copyright 2018 Library Journal.

Publishers Weekly Reviews

Food52's creative director Miglore delivers a solid collection of proven, must-have recipes for an array of desserts. The recipes are sourced from such expert bakers as Rose Levy Beranbaum and Stella Parks, and such chefs as J. Kenji López-Alt and then tested in the Food52 kitchens. The result is a cookbook that will become a go-to for enthusiastic bakers. Cookies include the reinvention of a classic with chocolate chip cookie brittle, as well as a brilliant Pistachio Millionaire's Shortbread, made with coriander butter cream. Cakes include a vegan chocolate birthday cake with a fluffy almond milk frosting, a parsley cake, a show-stopping flourless chocolate cake, and a Weird & Wonderful Banana Cake that should be in every cook's repertoire. There are custards, ice creams, mousses (such as a Greek yogurt chocolate mousse), as well as a mango cream with berries, and an easy no-churn coffee ice cream. Homey offerings abound, including a rhubarb buckle with ginger crumble, a peach pie, and a pumpkin pie with pecan crunch. Sprinkled throughout this excellent book are helpful tips that will ensure success in the kitchen for both beginners and experienced bakers alike. (Sept.)

Copyright 2018 Publishers Weekly.

Author Biography

KRISTEN MIGLORE is the creative director at Food52.com. She abandoned a career in economics in 2007 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 since been published in The Wall Street JournalSaveur, and The Atlantic, and she was nominated for a James Beard Award for Food52’s Genius Recipes column in 2014. The column led to the Genius Recipes cookbook in 2015, which won an IACP award in 2016 and became a New York Times best seller. She lives in Brooklyn and usually has a pastry in her purse.

FOOD52 is a groundbreaking online kitchen and home destination. Founded by Amanda Hesser and Merrill Stubbs--two authors and opinionated home cooks who formerly worked for the New York Times--the company celebrates home cooks, giving them everything they need in one place. That includes smart and entertaining stories about cooking and home, over 70,000 recipes, a cooking hotline, a suite of cookbooks, a shop with everything from stunning tabletop goods to the trustiest pan, and a million-strong community of fellow talented and curious cooks. - (Random House, Inc.)

Annotations

A collection of game-changing dessert recipes includes the unconventional ingredients and methods used to make East 62nd Street Lemon Cake, Flourless Chocolate-Walnut Cookies, Butterscotch Budino, Peach Cobbler With Hot Sugar Crust, and Parsnip Cake With Blood Orange Buttercream. - (Baker & Taylor)

Offers one hundred dessert recipes from the author's "Genius Recipes" column and the Food52 community, including peanut butter sandies, olive oil cake, French lemon cream tart, and baked caramel pears. - (Baker & Taylor)

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.

Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury NewsSweet Paul, and PopSugar.

 
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, François 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. - (Random House, Inc.)

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