Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works)

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Review "For the baker looking for a sure thing with every turn of the page ..."-- New York Times"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."--Publishers Weekly "It functions like a treasure hunt, with lovely things casually lurking within the pages ... smart, delicious, understated and, yes, genius."--Los Angeles Times "When I first got this book in the mail and opened it up, the gorgeousness of it... made me pin myself to the couch for a minute and just go page by page."--Evan Kleiman, Good Food "True to the name, the latest sweets-focused book in Food52's Genius Recipes series is a collection of gems."--Departures.com "Consider this the indispensable baking guide, filled with all the clever hacks... you've been searching for."--Jessica Yadegaran, Mercury News Praise for Genius Recipes "Genius Recipes is the hands-down winner of the dog-eared page contest -- because it instantly dismisses what might be the most important question asked by a cook confronting a new recipe. Namely, will this work? Of course it will." --Jenny Rosenstrach, New York Times "This is my new favorite cookbook."--Michael Ruhlman "I haven't been so delighted by a recipe in ages, or been so rewarded for trusting an author."--Tejal Rao, Bloomberg "In book version, Genius Recipes reads like an epic, culinary "best of" boxed set of recipes--the kind you'd actually make."--Jenni Avins, Quartz About the Author KRISTEN MIGLORE is the creative director at Food52. 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 Journal, Saveur, 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 bestseller. 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.