Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People

by Kristen Miglore, Amanda Hesser (Foreword), Eliana Rodgers (Illustrator)

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 FINALIST • ONE OF THE BEST COOKBOOKS OF THE 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Ebooks

288 pages, Hardcover

Published September 27, 2022

Reviews

[Courtney · Rating 4 out of 5]

This is a fun book for beginner cooks because the recipes are interspersed with 37 “genius” tips like common issues frying eggs (how to fix now and how to avoid in future), how to clone scallions, how to tell if your fish is done, etc. It’s organized for the busy home cook, splitting up super quick and quick recipes in each category—nothing in the book is very time consuming. It wasn’t packed with recipes I wanted to try but I did flag a few like Momofuku’s soy sauce boiled eggs, a sheet pan gnocchi, and a salty coke mocktail.

[Jessica · Rating 2 out of 5]

I've liked several of the Food 52 cookbooks, but I didn't love this one. The subtitle is "recipes for beginners, busy cooks & curious people" but I didn't find many recipes I wanted to try. I did like that there were lots of good pictures and some pages with specific tips. I also liked that there were notes of other ways to use some of the recipes - like other ways to use the protein or other sides that would work with that dish/recipe. To me other than the tips, it didn't seem like it was really for beginning cooks either. Overall, I wasn't too impressed with this one.

[Laura · Rating 3 out of 5]

This is a solid cookbook. I haven't read the other books in this series, but it's recipes from other writers that the author gives shortcuts, ideas and riffs on. This book focuses on getting meals to the table in not a lot of time, and there were some pretty creative ideas. I liked the farro salad, as well as the sheet pan dinner with bok choy, and the flourless brownies are great. She really makes the recipes less intimidating, and gives loads of photos, how tos, etc. You also come away with a short list of other cookbooks to check out.

There's no nutritional information, and there were two breakfast chapters, neither of which really sang to me. But when she got to dinner, this was a hit.

[Libraryassistant · Rating 4 out of 5]

Probably 3-1/2 stars. I recognize a number of the recipes from frequent visits to the food52 website, though some were new to me. I always liked Kristen’s approach and that she seems so genuine.
This is a great book for people learning to cook, very well explained, with pictures of what to look for at stages of recipes and a great section on very very basic ideas, like what to buy and where to store it in your kitchen…
But there are some great tips for even a seasoned cook here and there— make brownies gluten free just by adding more cocoa? Check. Also some simple recipes that just sound wonderful. Chicken, fennel, and quinoa porridge is totally calling my name.
Another good entry from the beloved food52 team.

[Juli Anna · Rating 5 out of 5]

I love Food52 (especially their Genius series), and this is a truly stellar collection from them. It's a rare cookbook that can teach a beginner how to make food for themself while simultaneously appealing to seasoned cooks; this book does it all. I love the range of cuisines, flavor profiles, and techniques in this book, which gathers recipes from the cooking geniuses of the last 50 years (I was pleasantly surprised to see an Edna Lewis recipe among more contemporary fare). It's veggie-forward and full of recipes I can easily see myself cooking on a weeknight. Beautiful, giftable, and not likely to feel dated any time soon. Get ye to your local library or bookstore to pick up a copy!

[Carrie · Rating 4 out of 5]

Good cookbook with lots of interesting suggestions for ways to alter the recipes. For example, the "glorious croissant bread pudding" recipe includes 3 other ways to make it which I have my eyes on the double-chocolate variation. This book is easy enough for beginners with enough interesting recipes to interest more seasoned cooks. The recipes are from a variety of different chefs. For example, the roasted potatoes with paprika mayo was submitted by Molly Yeh from Girl Meets Farm. Great pictures and lots of interesting tidbits. And yes...I do read my cookbooks from cover to cover.

[Steve Portigal · Rating 3 out of 5]

Interesting approach and maybe this is how their blog works; these are recipes from other cookbooks, well attributed, annotated, presented consistently and with additional suggestions.

A couple of things I'll want to try, most of it not to my taste (but that's to be expected), and a few simple things (like making a Shishito-peppers-like dish but use regular green bell peppers) that seem interesting.

I'm going to look at some of the other books they've published as well.

[Janet · Rating 4 out of 5]

This is a wonderful but dangerous cookbook. Just about every recipe cites the book or blog it came from. While I'm familiar with many of them, I now have piles more to suss out! Will first make the cocoa almond oatmeal for breakfast tomorrow (and find the cookbook it came from) and maybe the flourless fudge brownies (with malty sprinkles!) for dessert.

[Carm · Rating 3 out of 5]

There is lots of competition for some of the recipes in this book. There is a large dessert section which i don't like. There are too many basics ideas expressed which aren't useful for me. I wasn't interested in recipes that seemed a little different. I don't want to be looking for ingredients i wouldn't normally have. I like the idea but it's a case of been there done that.

[Leah · Rating 5 out of 5]

This is a book I would happily select for someone getting started cooking independently, or looking to make a change in the way they approach meals. The diagrams are clear and instructive, and the recipes simple enough to be manageable for all cooks.

[Abbigail · Rating 4 out of 5]

I love the way this book is formatted and designed and how, like the first Genius Recipes cookbook, it focuses on how to cook rather than copying recipes. I got about halfway through, I just lost steam, but I'll definitely come back to it

[Rachel Vannette · Rating 5 out of 5]

Not a beginner cook but I loved this collection of recipes. Lots of interesting and new recipes, good design and photography. Since having checked it out from the library I’ve made this my go-to book and cooked out of it at least every other day. I will buy it.

[T · Rating 4 out of 5]

Lots of great ideas and inspiration no matter your cooking level. I consider myself a seasoned cook (pun intended) and even I learned some interesting things from this cookbook.

[Catherine Morse · Rating 5 out of 5]

Great recipes! I loved the Soy-Seared Tofu from Andrea Nguyen

[Bess Kretsinger · Rating 5 out of 5]

This compilation played the hits! It was largely composed of recipe writers I already follow. Think Ali Slagle, Samin Norsat, Deb Perelman. This did not disappoint.

[Allie · Rating 5 out of 5]

Recipes from some of my favorite food writers and chefs and others who I am discovering with these curated hits!

[Beth Kakuma-Depew · Rating 2 out of 5]

A lot of explanations, not a lot of recipes. Maybe it's fine if that's what you need.

[Sylvia · Rating 3 out of 5]

If you are interested in the latest food trends and their eclectic ingredients, this is the cookbook for you.

[Kristen Barenthaler · Rating 5 out of 5]

Simple ingredients. Great instructions. Delicious recipes. What more do you need from a cookbook?

[Jackie · Rating 5 out of 5]

Good looking recipes with thorough instructions

[Lucy Doughty · Rating 3 out of 5]

Charmingly executed, but not my recommendation for a catch-all for first timers.

[Megan · Rating 5 out of 5]

I really enjoyed this cookbook. I didn't need all of the simpler advice but it applies to all levels and it felt very personal, homey even. I loved the pictures too, the drawn type though the food pics are nice too.

[Lisa · Rating 5 out of 5]

Great book for beginning cooks! Good housewarming gift for your folks.

Need to buy for myself too. Love Food52 recipes.