Selected from food52.com’s most popular weekly column, these one hundred recipes all feature a technique or approach which is at odds with the way a dish is traditionally prepared. Better yet, their twists are almost always transferable to other cooking situations, simplifying or elevating dishes you have been preparing for years. Miglore, the column’s longtime editor, draws on the work of cooks such as Marcella Hazan and Paula Wolfert, Richard Olney and Tom Colicchio, James Beard and Dan Barber. There’s even a recipe here from a guy named Waxman. An outstanding choice for home cooks.
Hardcover. Color photographs throughout.