Price: $43.61

In the realm of desserts, you’ll find the good, the great, and then there’s the genius. “Genius Desserts” is not just a book, it’s your ultimate guide to baking that will revolutionize your sweet creations for every occasion that calls for a sugary treat – and let’s be honest, isn’t that every occasion? Whether you’re an amateur baker tasked with crafting the birthday cake or a seasoned dessert aficionado in pursuit of the perfect chocolate mousse, this book is an IACP AWARD WINNER and your culinary ally when time is of the essence and you want your kitchen endeavors to be fruitful.

Brought to you by Food52, this collection encapsulates all the cherished, buzzworthy desserts of our era (alongside those underappreciated gems waiting to be discovered). This assortment will not only crown you the local legend but also make you a more astute baker. It has earned its place in The New Yorker’s list of FIFTEEN ESSENTIAL COOKBOOKS and has been highlighted 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.

The driving force behind this masterpiece is Kristen Miglore, creative director of Food52 and curator of the James Beard Award-nominated Genius Recipes column. She embarked on a mission to uncover the most revolutionary dessert recipes from esteemed cookbook authors, renowned chefs, and skilled bakers, ultimately compiling them into this indispensable manual.

The book showcases iconic desserts from the last century, like Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also reveals lesser-known treasures, such as Renee Erickson’s comforting Peach Cobbler with Hot Sugar Crust and the innovative Parsnip Cake with

Shop Now