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Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People [A Cookbook] (Food52 Works) Hardcover – September 27, 2022

by Kristen Miglore (Author), Eliana Rodgers (Illustrator), James Ransom (Photographer),

4.4 92 ratings

Part of: Food52 Works (12 books)

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100 of Food52’s simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the New York Times bestselling Genius series.

IACP AWARD WINNER • ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS • ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Epicurious

There’s no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius, Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d’Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za’atar), Gonzalo Guzmán (Frijoles Negros de la Olla), Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce), Heidi Swanson (Farro & Olive Salad), Jacques Pépin (Fresh Tomato Sauce), and more, as they share their brilliant cooking tips through a collection of essential recipes.

Miglore packs the book with helpful visuals (like brilliant doneness charts for everything from chicken to eggs to cake), illustrated step-by-step diagrams to show you smarter ways to prep (handling hot chiles, neatly separating eggs, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you don't have to soak your beans before you cook them; no, you don't have to soften butter to make chocolate chip cookies).

Primers on common woes and how to fix them tell you how to rescue your dinner when things go wrong, and how to make sure everything’s smoother next time. And once you get a recipe down, Miglore shares “3 More Ways” to use that new technique to make even more rewarding meals. More than 150 recipes and variations teach you building blocks, fit easily into your life, and prove that all of us can become genius cooks when we have the right teachers.

Part of series

Food52 Works
Print length

288 pages
Language

English
Publisher

Ten Speed Press
Publication date

September 27, 2022
Dimensions

8.35 x 1.3 x 10.27 inches
ISBN-10

0399582940
ISBN-13

978-0399582943
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From the Publisher

Copy that says: Essential recipes, tips and tricks that are simply genius


Lofty Buttermilk Pancakes	Slow-Roasted Chicken with Extra-Crisp Skin	Pepperoni Pizza Gnocchi


Sheet-Pan Roasted Mushrooms and Greens	Pad Thai	Dorie Greenspan’s Blueberry-Thyme Yogurt Cake Food52 Simply Genius

Editorial Reviews

Review

“Food52 founding editor Kristen Miglore taps experts like Samin Nosrat and Dr. Jessica B. Harris to uncover ingenious time-saving tricks and simplifying tips, guaranteeing that even the most novice home cook can turn out rewarding meals with minimal stress.”—Epicurious

“Iconic, dependable recipes that teach.”—Jenny Rosenstrach, Dinner: A Love Story

“We know we can expect genius recipes, tips, and words of encouragement from Miglore, the genius behind ‘Genius Recipes’ and ‘Genius Desserts’—two cookbooks that have changed the way that I cook at home. They are approachable and filled with helpful tips and words of encouragement for experienced and beginner cooks alike.”—Simply Recipes

“This is precisely the sort of practical cooking advice for which Miglore is famous … it’s almost scrapbook-like, littered with arrows and circles and the sort of margin notes you might have scrawled yourself at the edge of a recipe card, back when recipe cards were more than vintage relics.”—Taste Cooking

“The 100 simple yet craveable recipes in this collection . . . feature the same caliber of chefs as her award-winning ‘Genius’ series—think Jacques Pepin, Samin Nosrat and Andrea Nguyen — but the focus is on building confidence, saving time and breaking rules.”—San Jose Mercury News

“This extensive guide will inspire home cooks of all levels.”—Publishers Weekly

About the Author

Kristen Miglore is the founding editor of Food52. Her writing has 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. The column led to the Genius Recipes cookbook, which won an IACP Award and became a New York Times bestseller, and Genius Desserts, also an IACP Award winner.

Food52 is a leading innovator in the cooking and home space, the most comprehensive resource for people who see food as the center of a well-lived life.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

I was standing in the kitchen with my almost-two-year-old on a wooden chair next to me, passing sticky measuring spoons and cups back and forth, littering the counter and floor with oats and splats of maple syrup. While I tested Jenné Claiborne’s Tahini Pistachio Granola (page 22) in a big bowl with proper measurements, my daughter was mixing her own little freestyle batch on the side, happily eating her work along the way.

I slid the sheet pan into the oven. We wiped the counter, singing the clean up, clean up song. The kitchen air sweetened with toasting oats and sesame. Fifteen minutes later, we were blowing on clumps of warm granola and turning off the oven. My daughter hadn’t had a chance to get bored and wander away; I woke up every day that week thinking of the next bowl I’d get to eat.

When I started working on this book in 2018, long before she was born, it was meant for beginners. I pictured the recipes I’d hand to my someday-child to get her hooked on cooking—to show how much she could do in the kitchen with little effort, time, and gear.

But I didn’t realize how much I would end up needing those recipes myself over the next three years—through the stupor of early parenthood and the strain of the pandemic, then a move across the country to start again. The late-night dinner my husband and I could silently form, stirring torn pita through eggs and brown butter, knowing we might be up again in three hours, was Leah Koenig’s Fatoot Samneh (page 13) with heavy squeezes of honey. The green side that could be on our plates in ten minutes while we both tried to parent a toddler and work from home was Michele Humes’s Shishito-Style Green Peppers (page 94). The other breakfast I could tag-team with my daughter any morning she asked for it was Samantha Seneviratne’s Cocoa Almond Oatmeal (page 18). These are the recipes that fill this book: the ones that can bend around whatever life hands you, and make it better.

So whether you’re brand new to cooking or just looking for ways to make more good food with little time, what I hope you get out of this book most of all is this: a hundred or so recipes that provide outsize happiness for what they ask of you, from lofty pancakes (page 34) to the juiciest roast chicken (page 76) to maybe the best sweet potatoes of your life (page 200).

If I’ve done my job right, they’ll also point to a flash of insight that you can take with you the next time, whether you follow the recipe to a T or go your own way. Flashes like: You definitely don’t need to soak or skim dried beans, or pay much attention to them at all—they’ll be both creamier and more hands-free with Nopalito chef and owner Gonzalo Guzmán’s rule-breaking method (page 71). Ottolenghi cofounder Sami Tamimi grew up in Palestine not worrying about perfectly poached eggs in his shakshuka—and you don’t need to either (page 56). New York Times food reporter Priya Krishna’s family always steams rice in the microwave (page 105), which, sidenote, makes it really easy to finally clean the microwave. (And so many more.)

You’ll see that the recipes are riddled with extra helpful visuals and tips in an effort to re-create holistically one of the most rewarding experiences in life and the best way to learn to cook: hanging out in someone’s kitchen watching them chop and stir, taste and adjust. Because even though I wrote down a recipe for my grandmother’s biscuits and egg gravy, I wish I’d spent even more time at her elbow while she was alive, taking pictures and nagging her with questions (she would have secretly loved it, I think). With only a list of ingredients and steps and no hand to hold, it never comes together quite right.

This book tries to fill those gaps with the intel I’ve gathered from the geniuses behind these dishes, from my own misfires and happy accidents, and from Food52 community members who generously share their own discoveries any time I ask if there are better ways to slice a bell pepper or drop potatoes into a pot of boiling water without inviting danger (there always are—page 56 and page 164).

Which brings me to the last thing I hope you take away from this book, as I have in a decade or so of testing recipes from cookbook authors and chefs, writing about them in the Genius Recipes cookbooks and column on Food52, and overanalyzing along the way: a firm conviction that if someone is telling you the one right way to cook something, you don’t have to believe them. It might be their right way, but it isn’t the only one. In these pages you’ll find the proof: in the soft-scrambled eggs that take 15 seconds instead of 15 minutes (page 10), the salad dressings you don’t have to stress about breaking (page 113), the chocolate chip cookies you can make right now, not in an hour when the butter’s soft (page 212).

The recipes that follow are the ones that defied what I thought I knew about cooking and, most importantly, slid easily into my life—even when I had a baby strapped to my body, then a toddler stealing my measuring spoons, and in empty kitchens upended by boxes and Bubble Wrap. They brought me and my family joy in times we needed it most. With my deepest thanks to the geniuses who created them, I hope they do the same for you.

Product details

Publisher ‏ : ‎ Ten Speed Press (September 27, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0399582940
ISBN-13 ‏ : ‎ 978-0399582943
Item Weight ‏ : ‎ 2.85 pounds
Dimensions ‏ : ‎ 8.35 x 1.3 x 10.27 inches

Best Sellers Rank: #105,619 in Books (See Top 100 in Books)
- #195 in Cooking, Food & Wine Reference (Books)
- #238 in Cooking Encyclopedias
- #665 in Quick & Easy Cooking (Books)

Customer Reviews:
4.4 92 ratings

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Kristen Miglore

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Kristen Miglore is the founding editor of Food52. Her writing has 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. The column led to the Genius Recipes cookbook, which won an IACP Award and became a New York Times bestseller, and Genius Desserts, also an IACP Award winner. Along with the decade-strong column, Kristen now produces a Webby-nominated Genius video series from her home in the San Francisco Bay Area, where she lives and cooks with her husband-slash-cameraperson and favorite cooking teacher, her young daughter.

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her review

Special cookbook

Reviewed in the United States on May 18, 2023

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Each delicious recipe feels specially chosen to teach you something new and unexpected about cooking that will either simplify the process or bump things up to a higher level without much extra trouble. It helps you understand how it all works. I’m in the process of thinning out my cookbook collection but will keep this forever.

3 people found this helpful

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H K Fong

Easy simple recipes with lots and lots of helpful tidbits

Reviewed in the United States on October 18, 2022

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I love to come across those magical recipes that have fewer ingredients, easy shortcuts, or a secret ingredient - this book is full of those! The recipes are hand-picked and crowd-sourced, and they are presented between all kinds of tips and tricks to make cooking feel easier. The pictures are beautiful, as are the illustrations. Highly recommend this book!

12 people found this helpful

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DDFoodie

Perfectly accessible cookbook for newbies!

Reviewed in the United States on October 13, 2022

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I am really trying to expand my cooking repertoire and this book does a great job of providing some relatively straightforward recipes while teaching some key fundamentals along the way. Other books have assumed that I have knowledge or equipment for that matter that are foreign to me. It has helped nuture my love of cooking. Good luck!

10 people found this helpful

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Donald S. White

Well organized book of recipes.

Reviewed in the United States on August 13, 2023

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Lots of good recipes many did not have to use expensive products.

4 people found this helpful

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Cook1427

Don’t rate a book by its cover!

Reviewed in the United States on October 28, 2022

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This is so much more than a roast chicken cookbook. The author has searched out simple recipes from famous, lesser known , and unknown chefs. Her detail in graphic cooking tips and recipe hints are so informative and the photos make it coffee table worthy. Really enjoying this as well as her other two titles.

16 people found this helpful

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Victoria E Iander

Great recipes for cooks of all levels

Reviewed in the United States on November 8, 2022

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Regardless of your level of cooking, this is a great cookbook for all. Bought one for myself and love it so much I bought one for more daughter who is new to the kitchen. Great gift for yourself or anyone for that matter. Highly recommend.

12 people found this helpful

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TrishinTennessee

Simply Genius is worth the reviews.

Reviewed in the United States on March 18, 2023

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If for no other recipes, the lofty buttermilk pancakes are superlative. As a cookbook collector, and reader, I am enjoying this volume! Enormously.

9 people found this helpful

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a p liberatore

insult

Reviewed in the United States on December 3, 2022

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this is a cookbook for users who need a recipe for boiling water

13 people found this helpful

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Brendalynn Ens

Too basic

Reviewed in Canada on November 9, 2022

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If you already are a well seasoned cook, you will be disappointed with this cookbook as its far too basic for someone who already has solid kitchen knowledge. The cover indicates "for beginners, busy cooks and curious people" but its far too basic for anyone curious or already with average to experienced kitchen skills.

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From the Publisher

Lofty Buttermilk Pancakes

Slow-Roasted Chicken with Extra-Crisp Skin

Pepperoni Pizza Gnocchi

Sheet-Pan Roasted Mushrooms and Greens

Pad Thai

Dorie Greenspan’s Blueberry-Thyme Yogurt Cake Food52 Simply Genius

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Review

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Excerpt. © Reprinted by permission. All rights reserved.

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