Food52 Genius Recipes: Genius Recipes
Autor Kristen Migloreen Limba Engleză Hardback – 7 apr 2015
Adresându-se deopotrivă începătorilor care au nevoie de certitudini și bucătarilor experimentați în căutare de inovație, Food52 Genius Recipes propune o schimbare de paradigmă în bucătăria domestică. Remarcăm cum Kristen Miglore reușește să distileze decenii de înțelepciune culinară într-un singur volum, adunând laolaltă tehnici care au redefinit standardele gastronomice. Descoperim aici nu doar instrucțiuni, ci „moșteniri” culinare — de la celebrul sos de roșii cu unt al Marcellei Hazan, până la pâinea fără frământare a lui Jim Lahey. Notăm cu interes structura fluidă a cărții, care pornește de la micul dejun și gustări, ajungând să acopere întregul spectru al unei zile. Fiecare dintre cele 100 de rețete este selectată pentru capacitatea sa de a demitiza un clișeu culinar sau de a simplifica o metodă complexă. Stilul editorial este unul explicativ și încurajator, accentuând „de ce-ul” din spatele fiecărui succes în bucătărie. Vizual, volumul este susținut de fotografia impecabilă a lui James Ransom, transformând lectura într-o experiență aspirațională. Pe aceeași linie cu Cook's Illustrated Revolutionary Recipes, această lucrare pune sub lupă inovația, dar se diferențiază prin accesibilitatea sa imediată și prin selecția curatoriată din surse diverse — de la chefi celebri la bloggeri influenți. Dacă în Food52 Genius Desserts autoarea se concentrează exclusiv pe arta cofetăriei, iar în Food52 Simply Genius pune accent pe simplitatea extremă pentru cei presați de timp, acest prim volum al seriei rămâne piatra de temelie, oferind canonul esențial pentru orice bibliotecă gastronomică modernă.
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Specificații
ISBN-10: 1607747979
Pagini: 272
Ilustrații: 200 photos
Dimensiuni: 205 x 261 x 32 mm
Greutate: 1.22 kg
Editura: Clarkson Potter/Ten Speed
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De ce să citești această carte
Pentru oricine dorește să gătească mai inteligent, nu mai mult. Această carte în limba engleză oferă acces la secretele celor mai mari nume din gastronomie, transformând rețete legendare în soluții practice de zi cu zi. Veți câștiga încrederea de a abandona metodele complicate în favoarea unor tehnici care garantează rezultate excepționale cu un efort minim. Este resursa definitivă pentru a trece de la un gătit corect la unul de-a dreptul memorabil.
Descriere
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.
Cuprins
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 beranbaum
New Classic Coconut Macaroons
from alice medrich
Sweet Corn & Black Raspberry Ice Cream
from jeni britton bauer
Chocolate Mousse
from hervé this
Purple Plum Torte
from marian burros
Dense Chocolate Loaf Cake
from nigella lawson
Marie-Hélène’s Apple Cake
from dorie greenspan
Pumpkin Pie
from meta given
Molasses Cookies
from the silver palate
Cheater Soft-Serve Ice Cream
from john t. edge
Fresh Ginger Cake
from sylvia thompson
Whole Wheat Chocolate Chip Cookies
from kim boyce
Caramelized White Chocolate
from valrhona
One-Ingredient Sweet Potato Caramel
from brad leone
Brown Butter Tart Crust
from paule caillat
Eggless Lemon Curd
from elizabeth falkner
Whipped Cream
from nancy silverton
Orange & Almond Cake
from claudia roden
Acknowledgments
Genius Tipsters
Credits
Index