2024 the best desserts review

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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.

ASIN ‏ : ‎ 1524758981
Publisher ‏ : ‎ Ten Speed Press (September 4, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 9781524758981
ISBN-13 ‏ : ‎ 978-1524758981
Item Weight ‏ : ‎ 2.85 pounds
Dimensions ‏ : ‎ 8.34 x 1.31 x 10.29 inches
Reviewer: Michael Goulish
Rating: 5.0 out of 5 stars
Title: First recipe is a big winner. -- And the second is, too!
Review: 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.

Reviewer: hikimmo
Rating: 5.0 out of 5 stars
Title: Because dessert is always a good idea
Review: 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.

Reviewer: Ken Merrill
Rating: 5.0 out of 5 stars
Title: Very nice Book
Review: 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.

Reviewer: godsgranolagirl
Rating: 4.0 out of 5 stars
Title: So many recipes to try!
Review: 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.

Reviewer: Nancy C. De Young
Rating: 5.0 out of 5 stars
Title: Unique baking book by author who makes it easy for ANYONE to make a WOW dessert/snack/treat/gift
Review: 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!

Reviewer: Philip Velpel
Rating: 5.0 out of 5 stars
Title:
Review: exactly what I wanted. thank you

Reviewer: myliep
Rating: 1.0 out of 5 stars
Title:
Review: Returned for replacement, was a used book!

Reviewer: Miss K M Turner
Rating: 5.0 out of 5 stars
Title:
Review: Be warned the recipes in this book are devine and totally addictive 🤣

Reviewer: Gigi
Rating: 5.0 out of 5 stars
Title:
Review: Fabulous recipes but also a plethora of technical information. If you like to bake or make desserts this one is for you.

Reviewer: Jean Schoenfelder
Rating: 5.0 out of 5 stars
Title:
Review: 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.