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Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake [A Baking Book] (Food52 Works) Kindle Edition

by Kristen Miglore (Author) Format: Kindle Edition
Editors' pick Best Cookbooks, Food & Wine
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IACP AWARD WINNER • 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.

ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS • 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 News, Sweet 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.
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  1. Part of series
    Food52 Works
  2. Print length
    283 pages
  3. Language
    English
  4. Sticky notes
    On Kindle Scribe
  5. Publisher
    Ten Speed Press
  6. Publication date
    September 4, 2018
  7. File size
    293565 KB
  8. Page Flip
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  9. Word Wise
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  10. Enhanced typesetting
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  11. See all details
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Editorial Reviews

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.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 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 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.

Product details

  • ASIN ‏ : ‎ B078QMGMXJ
  • Publisher ‏ : ‎ Ten Speed Press (September 4, 2018)
  • Publication date ‏ : ‎ September 4, 2018
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 293565 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 283 pages
  • Customer Reviews:

About the author

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Kristen Miglore

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.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
657 global ratings

Customers say

Customers find the recipes genius, easy to follow, and different. They also say the recipes are a crowd favorite and stay great for days. Opinions are mixed on the book value and taste, with some finding it worth the price and others saying it's blah.

AI-generated from the text of customer reviews

Select to learn more
Recipe complexityInstructionsOriginalityEntertainment valueGiftabilityBook valueTaste
38 customers mention "Recipe complexity"36 positive2 negative

Customers find the recipes in the book genius, inspirational, simple, brilliant, and well-tested. They also say the book is a very well organized baking semester written by a woman who wants to share.

"...And they aren't just good recipes, they're good *really interesting* recipes. They're creative...." Read more

"...pages are filled with helpful tips, and Kristin Milgore's recipe intros are interesting and fun to read!..." Read more

"...Lots of Sweet recipes." Read more

"This is a fun and practical cookbook! I have tried many of the recipes and have loved most of them...." Read more

13 customers mention "Instructions"13 positive0 negative

Customers find the instructions in the book fantastic, easy to follow, and understandable. They also appreciate the fun recipes and great tips.

"...These first two recipes are delivering that -- while being straightforward to create, and the *recipes work right*.OK!..." Read more

"...The pages are filled with helpful tips, and Kristin Milgore's recipe intros are interesting and fun to read!..." Read more

"...The tips and directions are excellent and precise. I love the combination of the short stories and the recipes. Definitely recommend this cookbook." Read more

"...Love it. Lots of good explanations and tips too." Read more

7 customers mention "Originality"7 positive0 negative

Customers find the recipes in the book very different, interesting, and sophisticated. They also say the book is great to explore and find new recipes.

"...They're creative. They seem like they are done by people who know *a lot more than I do* about food...." Read more

"...This is a gorgeous cookbook filled with recipes both familiar and unusual...." Read more

"...My family loved them all, and they are all very different and interesting (in a good way)...." Read more

"...Doable recipes, usually with a unique twist, and attainable ingredients make this really worthwhile and enjoyable addition to my cookbook..." Read more

3 customers mention "Entertainment value"3 positive0 negative

Customers find the book entertaining, saying it's a crowd favorite and a fun and practical cookbook.

"This is a fun and practical cookbook! I have tried many of the recipes and have loved most of them...." Read more

"...It was a crowd favorite, travelled well, stayed great for days (wrapped)" Read more

"...These recipes are creative and sophisticated while still sure to be crowd-pleasers. I’m already setting my menu for our next party!" Read more

3 customers mention "Giftability"3 positive0 negative

Customers find the book to be a great gift.

"Love this book! Beautiful book; it would make a great gift...." Read more

"Great gift." Read more

"Good quality print! Great gift idea!..." Read more

8 customers mention "Book value"4 positive4 negative

Customers have mixed opinions about the value of the book. Some mention that the almond cake recipe is worth the price of the cookbook, while others say that it was just blah, had great recipes but bad quality control, and that the cake fell apart.

"...for a living and NEVER buy cookbooks but this one really fit the bill for being useful and offering some new techniques and or flavors. Love it...." Read more

"...I thought Zucchini cake, Carrot cake, why not parsley - it was awful. I tried several other things that were ok...." Read more

"The almond cake recipe is worth the price of the book even if that's all you bake out of it!..." Read more

"...I am giving this cookbook way. A waste of money." Read more

5 customers mention "Taste"3 positive2 negative

Customers have mixed opinions about the taste of the book. Some find it delicious, while others say it's not sweet enough and doesn't have a banana taste.

"...It behaved *exactly* as they said it would, it tastes great, looks great -- just like the picture -- and once again, the only slightly unusual..." Read more

"...They tasted sandy and kind of fell apart. The best part was the melted chocolate.I am giving this cookbook way. A waste of money." Read more

"...shortbread cooked in the cast iron skilled..really is geniu..and delicious." Read more

"...It fell apart, was moist, but wasn’t sweet enough, and really didn’t have a banana taste. It was just blah...." Read more

Top reviews from the United States

Michael Goulish
5.0 out of 5 stars First recipe is a big winner. -- And the second is, too!
Reviewed in the United States on September 7, 2018
Verified Purchase
I just finished the first recipe, and just tasted the first cookie, and that recipe -- Buckwheat and Cocoa Nibs Cookies -- is going into my permanent repertoire. If that's the only recipe that makes it for me, then this was a good book.
But that won't be the only one. Next I try the Almond Thank You Cake. I have a feeling that recipe will also be a winner.

And they aren't just good recipes, they're good *really interesting* recipes. They're creative. They seem like they are done by people who know *a lot more than I do* about food. And yet my first impression is, I will not need to hire Himalayan sherpas to hunt down exotic ingredients for me. The ingredients look pretty reasonable, but the combinations are very interesting.

If I lived to be a thousand, I would never have invented Buckwheat and Cocoa Nibs cookies, and after tasting the first one they are already one of favorite things ever. I think this might be a really good book.

I'll come back & update....

-----------------------------------------------------------
*Second* recipe is a big winner.
OK, I made the Almond Cake, and it is really incredible.
It behaved *exactly* as they said it would, it tastes great, looks great -- just like the picture -- and once again, the only slightly unusual ingredient was almond paste, which was easy to find at my grocery store. (I remember looking at a (very different) cookbook a year ago and thinking "OK, so where do I get, um, sumac? And pomegranate molasses?" If I ask for pomegranate molasses at my grocery store, I think they will call the cops.)

I am deliberately choosing the plainer-looking recipes in the book, and there are a good number of them. What I mean is -- I am tired of deserts that are (or should be) called names like "Diabetic Stroke Chocolate Sugar Bombs". I like chocolate as much as the next guy. More, maybe. The picture on the cover of the book is of a chocolate cake. OK. But there is a limit to how much chocolate I need in this life, and I am approaching it. I want some deserts that taste -- more sophisticated, I guess. These first two recipes are delivering that -- while being straightforward to create, and the *recipes work right*.

OK! Two home runs in a row. Favorite dessert book ever. Could a dessert book win the Nobel Peace Prize? Let's make it happen.
147 people found this helpful
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hikimmo
5.0 out of 5 stars Because dessert is always a good idea
Reviewed in the United States on November 26, 2018
Verified Purchase
A couple of months ago, I found and made two recipes from the Food52 website: Ten-Minute Lime Cracker Pie and Dorie Greenspan's 3-ingredient Almond Crackle Cookies (both also included in this book). The pie alone was so wonderful that I would make it every week if my hips could handle it. The recipes' success inspired me to order the cookbook for my British daughter-in-law, an avid baker.

I gave it to her while they were visiting over Thanksgiving. She immediately cracked the book open, and we both oohed and ahhed over the stunning photos and drool-worthy recipes. The pages are filled with helpful tips, and Kristin Milgore's recipe intros are interesting and fun to read! My daughter-in-law weighs all her ingredients on a scale, so she also appreciated the metric measurements, as it can be hard to find cookbooks that fluidly move between American and European kitchens.

Anyway, while at our house last week, Jo made Meme's Blackberry Batter Cobbler (wildly popular!) with the last of my frozen boysenberries and a decadent, chewy, whipped-creamy, let's-all-have-seconds Chocolate Cloud Cake. During that same time, I also tried out Stella Parks' No-Stress Pie Dough, which was a snap to make and an absolute dream to work with. The result was a flaky and wonderful crust for the Thanksgiving pumpkin pie.

Once back in England, Jo wasted no time whipping up a batch of Back-to-School Raspberry Granola Bars, a cookie she proclaimed to be both speedy and delish. (The photo she sent me this morning was accompanied by this caption: "Because obviously, jet lag is a good excuse to try out another bake from Genius Desserts!")

This is a gorgeous cookbook filled with recipes both familiar and unusual. With six out of six successful experiments under our belts, including pies, cakes, and cookies, together we give it the five stars it so justly deserves. Clearly I need to get my own copy, because the book I've grown to love is now in its new home across the Pond.

And ... because dessert is always a good idea.
84 people found this helpful
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Ken Merrill
5.0 out of 5 stars Very nice Book
Reviewed in the United States on January 27, 2024
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The Book is well made and appears it will last. It is also part of a Cook Book series so my Grandson can collect them if he chooses. Lots of Sweet recipes.
3 people found this helpful
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godsgranolagirl
4.0 out of 5 stars So many recipes to try!
Reviewed in the United States on January 18, 2020
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This is a fun and practical cookbook! I have tried many of the recipes and have loved most of them. I am not a white flour fan so I have substituted whole grain or alternate flours to many of the recipes. I fine that the sugar volumes are too high in most of the recipes, so I cut them back successfully. This is the main reason that I am giving it 4 stars instead of 5. The tips and directions are excellent and precise. I love the combination of the short stories and the recipes. Definitely recommend this cookbook.
8 people found this helpful
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Nancy C. De Young
5.0 out of 5 stars Unique baking book by author who makes it easy for ANYONE to make a WOW dessert/snack/treat/gift
Reviewed in the United States on July 24, 2020
Verified Purchase
I have been cooking/baking for over 50 yrs , have a collection of cookbooks, cooking magazines, and vintage recipe cards that is easily over the top. My son is a chef, Cordon Bleu trained, who is a madman in the kitchen, now deciding Southern BBQ on a truck is next! Cooking is playing with food in forgiving amounts...baking is Chemistry that is not so forgiving, needing recipes. Just got this book and can easily be a food editor, able to read a recipe and tell if good, works, or not worth it.
This book is a very well organized baking semester written by a woman who wants to share creative approach to baking, building confidence, and loving the results. Equipment needed, ingredients that are easy to get, and how to avoid disasters, desserts are grouped in front not in the back of the book. It is a Great read, presented leading one by the hand into some very uniquely creative recipes. She makes it nearly impossible to fail to get fabulous results, appealing to novice and experienced bakers alike. I can’t recommend it highly enough...have to get another because my Chef son STOLE my book!
13 people found this helpful
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Amazon Customer
5.0 out of 5 stars Awesome!!
Reviewed in the United States on February 8, 2024
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Very much enjoyed.
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Top reviews from other countries

Philip Velpel
5.0 out of 5 stars everything is good
Reviewed in Canada on March 2, 2024
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exactly what I wanted. thank you
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Miss K M Turner
5.0 out of 5 stars The best blackberry cobbler pudding recipe in the world
Reviewed in the United Kingdom on January 7, 2019
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Be warned the recipes in this book are devine and totally addictive 🤣
2 people found this helpful
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Gigi
5.0 out of 5 stars Belongs on every baker's cookbook shelf
Reviewed in Australia on June 4, 2022
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Fabulous recipes but also a plethora of technical information. If you like to bake or make desserts this one is for you.
One person found this helpful
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Jean Schoenfelder
5.0 out of 5 stars Simple, delicious and beautiful product
Reviewed in Canada on September 27, 2019
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This book is a hidden gem. I was uninspired by the photos and didn't use it right away. One day, needing something different I chose 1 recipe to try. Easy and delicious. So another was tried and another all with the same results. The recipes are simple, easily made, well laid out and everything turns out wonderfully. I would definitely buy another by this author.
2 people found this helpful
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Adam
5.0 out of 5 stars Get this book. You need it
Reviewed in the United Kingdom on February 2, 2019
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Get it!
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