Food52 Works

Introducing Food52 Works and a New Cookbook!

April 30, 2014

Cookbooks are as much a part of us as our favorite chef’s knife: They stay with us, from kitchen to kitchen, from house to house; we rely on them daily, we read them nightly. We let them take over our site for two months each winter. We trade them like baseball cards, lend them like a cup of sugar. 

We like to make them, too. First came The Food52 Cookbook Volume 1, then Volume 2, and now, 2 years after our last, we’re back at it -- with a new imprint and plans for more books that are beautiful, useful, and above all, will help us all become better cooks together. 

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And so, we’d like to introduce you to Food52 Works: Our new joint cookbook imprint with Ten Speed Press. 

Our inaugural title? Genius Recipes: 100 Recipes That Will Change the Way You Cook by our very own Kristen Miglore. Because, it seemed to us, the very best place to start is with the smartest recipes we know.

From there, we’ll work side-by-side with the lovely editors of Ten Speed on a series of single-subject  books in which we hope to share recipes and cooking expertise from the Food52 team and our community alike. First up: baking and vegan cooking. 

We’re grateful to have such natural imprint partners in Ten Speed, and such a wonderfully supportive community as we enter into this next chapter. And we value your input: If there are cookbooks you’d love to see from us, let us know in the comments! We’ll be reading. 

See what other Food52 readers are saying.

  • kb0000
  • jenniebgood
  • riv
  • cheese1227
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


kb0000 March 9, 2015
I have about 53 linear shelf feet of cookbooks. From these, I leaned an important lesson– never buy a cookbook with fewer than 1,000 recipes. Here are the only cookbooks you should buy:

“I Know How to Cook” (French)
“The Silver Spoon” (Italian)
“1,000 Chinese Recipes”
“1,080 Recipes" (Spanish)
“James Beard’s American Cookery”
“The Joy of Cooking”
A & O Hess’ Austrian Cookbook
JODI R. November 12, 2014
Fantastic news.
LOVE Food 52 + Ten Speed Press!!!
jenniebgood May 6, 2014
So excited to hear this news - congratulations, and congrats to Kristen too! Can't wait to see the new cookbooks!
riv May 3, 2014
Yay! Genius recipes are my go- to.
cheese1227 May 1, 2014
Fabulous news! I love that column! Congrats!
Sini |. May 1, 2014
This is major. Congrats!
SusanR May 1, 2014
Can't wait! Totally genius idea!
mcs3000 April 30, 2014
HOORAY! So excited for you, Kristen. Can't wait to buy it.
Panfusine April 30, 2014
This is Fantastic.. looking forward to the Genius recipe volume! Its a fabulously curated collection! Congratulations Kristen!
ATG117 April 30, 2014
Will these be recipes devised by Kristen, as opposed to the column which is a compilation of other's recipes.
Vicki S. April 30, 2014
I love your tips,, and I love your format. Easy to read, or jump to another great idea. Keep up the great work....
Alexandra H. April 30, 2014
Hooray! The "Genius Recipe" column is one if my favorite Food 52features! Congratulations!
pierino April 30, 2014
Congrats on your hook up with Ten Speed. They are a great publishing house to work with.
JadeTree April 30, 2014
Wonderful news!
lastnightsdinner April 30, 2014
This is fantastic! Congrats to you all!
hardlikearmour April 30, 2014
Great news!! Congratulations!
cookinginvictoria April 30, 2014
Yay -- more Food52 cookbooks! Many congratulations to Kristen and the rest of the editorial team. I love that the next book will be Genius Recipes. So excited to see the fruits of this collaboration with Ten Speed Press!
EmFraiche April 30, 2014
How exciting!
AntoniaJames April 30, 2014
Congratulations! Ten Speed has always impressed me as a fine publishing house; what a good fit. Who will be spearheading the editorial team for the future books? I have a novel idea that I'd prefer not to share with the entire world, lest someone else take the idea and run with it. ;o)
fiveandspice April 30, 2014
Go Kristen! Can't wait for the book.