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Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] Kristen Miglore Author
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1
Food52 (2015)
~EN NWISBN: 9781607747970 bzw. 1607747979, vermutlich in Englisch, Random House LCC US, neu.
Lieferung aus: Deutschland, Sofort lieferbar.
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. gebundene Ausgabe, 07.04.2015.
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. gebundene Ausgabe, 07.04.2015.
2
Food52 (2015)
~EN NWISBN: 9781607747970 bzw. 1607747979, vermutlich in Englisch, Random House LCC US, neu.
Lieferung aus: Österreich, Versandfertig in 7 - 9 Tagen.
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. gebundene Ausgabe, 07.04.2015.
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. gebundene Ausgabe, 07.04.2015.
3
Symbolbild
Food52 (2015)
~EN NWISBN: 9781607747970 bzw. 1607747979, vermutlich in Englisch, Random House LCC US Apr 2015, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, BuchWeltWeit Inh. Ludwig Meier e.K. [57449362], Bergisch Gladbach, Germany.
Neuware - 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. 272 pp. Englisch, Books.
Von Händler/Antiquariat, BuchWeltWeit Inh. Ludwig Meier e.K. [57449362], Bergisch Gladbach, Germany.
Neuware - 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. 272 pp. Englisch, Books.
4
![9781607747970 - Kristen Miglore: Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook]](/c-9781607747970-7.jpg "9781607747970 - Kristen Miglore: Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook]")
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [A Cookbook] (2015)
~EN HC NWISBN: 9781607747970 bzw. 1607747979, vermutlich in Englisch, Clarkson Potter/Ten Speed Apr 2015, gebundenes Buch, neu.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
Neuware - 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. Books.
Neuware - 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. Books.
5
Food52 Genius Recipes - 100 Recipes That Will Change the Way You Cook
EN NWISBN: 9781607747987 bzw. 1607747987, in Englisch, Potter, Tenspeed, Harmony, neu.
Food52 Genius Recipes: 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. From the Hardcover edition. Englisch, Ebook.
6
![9781607747987 - Kristen Miglore: Food52 Genius Recipes - 100 Recipes That Will Change the Way You Cook [A Cookbook]](/c-9781607747987-6.jpg "9781607747987 - Kristen Miglore: Food52 Genius Recipes - 100 Recipes That Will Change the Way You Cook [A Cookbook]")
Food52 Genius Recipes - 100 Recipes That Will Change the Way You Cook [A Cookbook]
~EN NW EB DLISBN: 9781607747987 bzw. 1607747987, vermutlich in Englisch, Potter, Tenspeed, Harmony, neu, E-Book, elektronischer Download.
Food52 Genius Recipes: 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. Englisch, Ebook.
7
Food52 Genius Recipes - 100 Recipes That Will Change the Way You Cook
~EN NW EB DLISBN: 9781607747987 bzw. 1607747987, vermutlich in Englisch, Potter, Tenspeed, Harmony, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Versandkostenfrei.
Food52 Genius Recipes: 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. Englisch, Ebook.
Food52 Genius Recipes: 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. Englisch, Ebook.
8
Food52
~EN NWISBN: 9781607747970 bzw. 1607747979, vermutlich in Englisch, Penguin Random House; Ten Speed Press, neu.
Lieferung aus: Deutschland, Lieferzeit 1-3 Werktage, Versandkostenfrei innerhalb von Deutschland.
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.
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.
9
Food52
~ENISBN: 9781607747970 bzw. 1607747979, vermutlich in Englisch, https://d3k2uuz9r025mk.cloudfront.net/media/image/eb/d5/40/9781607747970f1QSj94ylLkLe_1280x1280.jpg.
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. von Miglore, Kristen, Miglore, Kristen.
10
Food52 100 Recipes That Will Change the Way You Cook Englisch 2015 (2015)
~EN HC NWISBN: 9781607747970 bzw. 1607747979, vermutlich in Englisch, 272 Seiten, Random House LCC US, gebundenes Buch, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, preigu, [5789586].
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. 2015, Gebunden, Neuware, 1224g, 272, Sofortüberweisung, PayPal, Banküberweisung.
Von Händler/Antiquariat, preigu, [5789586].
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. 2015, Gebunden, Neuware, 1224g, 272, Sofortüberweisung, PayPal, Banküberweisung.
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