---
product_id: 13777736
title: "Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook"
price: "190.29 DT"
currency: TND
in_stock: true
reviews_count: 13
url: https://www.desertcart.tn/products/13777736-food52-genius-recipes-100-recipes-that-will-change-the-way
store_origin: TN
region: Tunisia
---

# Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

**Price:** 190.29 DT
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
- **How much does it cost?** 190.29 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/13777736-food52-genius-recipes-100-recipes-that-will-change-the-way)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

NEW YORK TIMES BESTSELLER • ONE OF THE NEW YORKER ’S FIFTEEN ESSENTIAL COOKBOOKS 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.

Review: Beautifully-curated collection of 100 classic, truly genius recipes - These 100 recipes are ever-so-carefully curated from "luminaries of the food world." I'm pretty sure I didn't know about the food52 com website until I bought the book, but today I'm a faithful reader. The recipes in this book, for which the author dug far and beyond those that had appeared in her column, all come with amazing pedigrees: every one is authored by a highly-respected chef and/or cookbook author. It must have taken Ms. Miglore, the author, months simply to secure copyright permissions. The book, which I own in hardcover, is organized by "course," beginning with "breakfast." The very first recipe, "fried eggs with wine vinegar," from Roger Verge, is so amazing that, to this day, I'll usually crack a pinch (Verge calls for much more) of vinegar du jour into my morning eggs. Union Square Cafe's "Bar Nuts" is a staple for parties and, on occasion, holiday Ball-jar gifts (the "genius" part of the recipe is that they toast the nuts first and then toss then with the spicy butter coating--no chance of burning the coating). Other tried-and-trues: Marcella Hazan's famous super-simple "Tomato Sauce with Butter & Onions," which, by the way, I've been making (with canned tomatoes) from her seminal cookbook since the 1980's; Jim Lahey's famous "No-Knead Bread;" "Warm Squash & Chickpea Salad with Tahini" from Moro Restaurant (I don't know the London restaurant, but if a recipe includes chickpeas and tahinis, I'm in; "Green Lentil Salad" from Patricia Wells (I make as a side dish and I don't discard the onions and garlic); "Gratin of Zucchini, Rice & Onions with Cheese" (Julia Child) which I modify for altitude (rice) and using a spiralizer instead of a grater; "Broccoli Cooked Forever" from Roy Finamore: I don't know who he is, but I know that the dish is indeed genius; and "Shrimp Grits" (from Edna Lewis & Scott Peacock): my notes say "it was ridiculously complicated--even for me." Still, I keep making it, even adding an extra step (reserving 1/4 of the cooked shrimp for garnish). "Onion Carbonara" from Michel Richard is phenomenal in the opinion of this onion lover. The "genius" here is using onions sliced into long ribbons (I use the mandoline) to mimic pasta. The recipe calls for bacon, which I omit. Yum! Finally, "Fresh Blueberry Pie" from Rose Levy Beranbaum is a classic show-stopper. If I'm invited for dinner in blueberry season, I'm bringing this pie (I make it as a tart and, in lieu of a lattice top, I add cut-outs for fun--see photo). Every recipe is beautifully presented, with a headnote telling us why the dish is special, plus, perhaps, a bit of its history. Every dish has a color photo, and some have up to 12 photos demonstrating technique. Not sure how to cut up butternut squash? 12 photos show you how. Since I don't eat meat other than fish, I did not make most of the many recipes in their "Meaty Mains" chapter. However, there are plenty of classics that I make and again--plus, in the course of paging through the book for this review, I slapped 5 Post-It's on the pages for other recipes I want to make! This is a book that's well worth the price--and, as demonstrated by my new Post-It's, worth coming back to from time to time for new inspiration.
Review: I made the No-Knead Bread literally 15x to give as holiday gifts... and everyone raved! - I have owned and cooked from this book for more than six months now and while I still use other sources and cookbooks for recipes, Genius Recipes as quickly become a favorite in my kitchen. If you are unsure whether to buy it, I strongly recommend cooking from the Genius Recipes blog at the Food52 website. If you do, you will know two things: 1) whether these recipes are to your taste, and 2) whether you really need to invest in a cookbook for which most of the recipes are available for free on the site. I chose to buy the cookbook because my family and I loved the recipes I was making from the site, and because I like books -- I like to hold them, own them, make notes on recipes, etc. I also love the aesthetics of this book. The pictures are mouth-watering and inspiring. My favorites from the book so far (ones I've made more than once and always please my family): Roasted Applesauce, Olive Oil & Maple Granola, Raised Waffles, Deviled Eggs, No-Knead Bread (I made this literally 15 times in the month of December to give loaves as gifts!), Salt Crusted Potatoes with Cilantro Mojo, Watermelon, Mint & Cider Vinegar Tonic, Spiced Red Wine (again, given as gifts), Romaine Hearts with Caesar Salad Dressing, Chicken Thighs with Lemon (my go-to for easy, weeknight chicken now), Tomato Sauce with Butter & Onion, Strawberry Lemon Sorbet (made for 50 children -- twice!), Strawberry Shortcakes, Purple Plum Torte, Marie-Helene's Apple Cake. And because it is possible to still love something even if it isn't 100% amazing, here are the recipes that I didn't love or didn't work for me (but doesn't mean they won't for you!): Touch-of-Grace Biscuits, Crepes, Cauliflower Soup, Dense Chocolate Loaf Cake, Caramelized White Chocolate. Just as the subtitle promises, these Food52 recipes have taught me tricks and techniques and changed the way I cook. I agree that cooking delicious, crowd-pleasing food doesn't necessarily have to mean more time in the kitchen or investing in fancy ingredients. I have always found all the ingredients I need to cook these recipes at my local grocery store.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #70,601 in Books ( See Top 100 in Books ) #544 in Celebrity & TV Show Cookbooks #610 in Entertaining & Holiday Cooking #611 in Cooking Education & Reference |
| Customer Reviews | 4.5 out of 5 stars 1,356 Reviews |

## Images

![Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook - Image 1](https://m.media-amazon.com/images/I/81lG5Pj7Z0L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Beautifully-curated collection of 100 classic, truly genius recipes
*by M***. on December 9, 2017*

These 100 recipes are ever-so-carefully curated from "luminaries of the food world." I'm pretty sure I didn't know about the food52 com website until I bought the book, but today I'm a faithful reader. The recipes in this book, for which the author dug far and beyond those that had appeared in her column, all come with amazing pedigrees: every one is authored by a highly-respected chef and/or cookbook author. It must have taken Ms. Miglore, the author, months simply to secure copyright permissions. The book, which I own in hardcover, is organized by "course," beginning with "breakfast." The very first recipe, "fried eggs with wine vinegar," from Roger Verge, is so amazing that, to this day, I'll usually crack a pinch (Verge calls for much more) of vinegar du jour into my morning eggs. Union Square Cafe's "Bar Nuts" is a staple for parties and, on occasion, holiday Ball-jar gifts (the "genius" part of the recipe is that they toast the nuts first and then toss then with the spicy butter coating--no chance of burning the coating). Other tried-and-trues: Marcella Hazan's famous super-simple "Tomato Sauce with Butter & Onions," which, by the way, I've been making (with canned tomatoes) from her seminal cookbook since the 1980's; Jim Lahey's famous "No-Knead Bread;" "Warm Squash & Chickpea Salad with Tahini" from Moro Restaurant (I don't know the London restaurant, but if a recipe includes chickpeas and tahinis, I'm in; "Green Lentil Salad" from Patricia Wells (I make as a side dish and I don't discard the onions and garlic); "Gratin of Zucchini, Rice & Onions with Cheese" (Julia Child) which I modify for altitude (rice) and using a spiralizer instead of a grater; "Broccoli Cooked Forever" from Roy Finamore: I don't know who he is, but I know that the dish is indeed genius; and "Shrimp Grits" (from Edna Lewis & Scott Peacock): my notes say "it was ridiculously complicated--even for me." Still, I keep making it, even adding an extra step (reserving 1/4 of the cooked shrimp for garnish). "Onion Carbonara" from Michel Richard is phenomenal in the opinion of this onion lover. The "genius" here is using onions sliced into long ribbons (I use the mandoline) to mimic pasta. The recipe calls for bacon, which I omit. Yum! Finally, "Fresh Blueberry Pie" from Rose Levy Beranbaum is a classic show-stopper. If I'm invited for dinner in blueberry season, I'm bringing this pie (I make it as a tart and, in lieu of a lattice top, I add cut-outs for fun--see photo). Every recipe is beautifully presented, with a headnote telling us why the dish is special, plus, perhaps, a bit of its history. Every dish has a color photo, and some have up to 12 photos demonstrating technique. Not sure how to cut up butternut squash? 12 photos show you how. Since I don't eat meat other than fish, I did not make most of the many recipes in their "Meaty Mains" chapter. However, there are plenty of classics that I make and again--plus, in the course of paging through the book for this review, I slapped 5 Post-It's on the pages for other recipes I want to make! This is a book that's well worth the price--and, as demonstrated by my new Post-It's, worth coming back to from time to time for new inspiration.

### ⭐⭐⭐⭐⭐ I made the No-Knead Bread literally 15x to give as holiday gifts... and everyone raved!
*by A***S on January 20, 2016*

I have owned and cooked from this book for more than six months now and while I still use other sources and cookbooks for recipes, Genius Recipes as quickly become a favorite in my kitchen. If you are unsure whether to buy it, I strongly recommend cooking from the Genius Recipes blog at the Food52 website. If you do, you will know two things: 1) whether these recipes are to your taste, and 2) whether you really need to invest in a cookbook for which most of the recipes are available for free on the site. I chose to buy the cookbook because my family and I loved the recipes I was making from the site, and because I like books -- I like to hold them, own them, make notes on recipes, etc. I also love the aesthetics of this book. The pictures are mouth-watering and inspiring. My favorites from the book so far (ones I've made more than once and always please my family): Roasted Applesauce, Olive Oil & Maple Granola, Raised Waffles, Deviled Eggs, No-Knead Bread (I made this literally 15 times in the month of December to give loaves as gifts!), Salt Crusted Potatoes with Cilantro Mojo, Watermelon, Mint & Cider Vinegar Tonic, Spiced Red Wine (again, given as gifts), Romaine Hearts with Caesar Salad Dressing, Chicken Thighs with Lemon (my go-to for easy, weeknight chicken now), Tomato Sauce with Butter & Onion, Strawberry Lemon Sorbet (made for 50 children -- twice!), Strawberry Shortcakes, Purple Plum Torte, Marie-Helene's Apple Cake. And because it is possible to still love something even if it isn't 100% amazing, here are the recipes that I didn't love or didn't work for me (but doesn't mean they won't for you!): Touch-of-Grace Biscuits, Crepes, Cauliflower Soup, Dense Chocolate Loaf Cake, Caramelized White Chocolate. Just as the subtitle promises, these Food52 recipes have taught me tricks and techniques and changed the way I cook. I agree that cooking delicious, crowd-pleasing food doesn't necessarily have to mean more time in the kitchen or investing in fancy ingredients. I have always found all the ingredients I need to cook these recipes at my local grocery store.

### ⭐⭐⭐⭐⭐ This cookbook is a huge amount of fun!
*by A***R on October 25, 2023*

I bought this cookbook because I recognized a few of the famous recipes in the summary as ones we've all been using for years, e.g., Jim Lahey's bread, Marian Burros' plum torte, etc.; I figured the rest would be just as good. THEY ARE! It's been tremendous fun to discover each one, and while reading either the story or the recipe, I find myself saying "wow, that's a great idea" or words to that effect. I particularly enjoy the citations and stories behind the recipes, too. I really appreciate knowing whose hard work went into developing the recipe and technique, and these recipes take care to credit the sources. Thank you for a really fun book! One additional thing to mention after doing some more cooking from the book: we're vegetarians and we're pleased. Most of the book is available to us, save the expected things (e.g., steaks, etc.). While the section of "Meatless Mains" is short, the recipes are splendid.

## Frequently Bought Together

- Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore - Hardcover
- Ten Speed Press Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake
- Ten Speed Press Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner [A Cookbook]

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.tn/products/13777736-food52-genius-recipes-100-recipes-that-will-change-the-way](https://www.desertcart.tn/products/13777736-food52-genius-recipes-100-recipes-that-will-change-the-way)

---

*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-08-02*