Editors' Picks

5 Highlights from the Genius Recipes Book Tour (Includes Tears)

May 29, 2015

Today: The highlights from the Genius Recipes book tour thus far—plus, a big, teary thank you.

I was in Seattle on the first leg of the Genius Recipes book tour (more on that below) when I got the news that Genius Recipes had hit the New York Times Best Seller list.

There's nothing I can say about that except: Thank you. From the bottom of my weepy, pastry-lined heart, thank you. You've fueled the column (and, by extension, the book)—by sending in your tips, and by cooking and telling us your favorite ways to go rogue on the recipes. (It turns out that even though you love Nigella Lawson's Dense Chocolate Loaf Cake, you really love it with even more chocolate.)

So thank you for powering this Genius ship, and for tweeting and Facebooking and Instagramming, for sharing with your cookbook clubs, for buying copies for your newlywed coworkers and fathers-in-law and graduating nieces. Below are five highlights from the book tour thus far, and I bet you can guess what #1 is.

1. Meeting all of you!
Food52ers old and new, many of whom have sent in genius tips for the past five years but I've never met in real life, came out to support the book—and asked such great questions at the talks! You people are not shy.

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2. New friends (and surprises).
The reader who asked me to draw a face on Barbara Kafka's roast chicken in the book. The one who told me a racy story about whipped cream. The chef who let me take over her kitchen in Tulsa and showed me her beautiful Julia Child tattoo. The classroom of kids who I may or may not have convinced to like guacamole. The ChefSteps team in Pike Place Market, who made magic with liquid nitrogen and then made me touch it (it doesn't hurt!).

3. A girl's gotta eat.
And when on tour, she's gotta take in all the local favorites she can: queso in Tulsa, grubby biscuits and gravy in Seattle, Caesar salad and roast chicken at Zuni CafeFrog Hollow Farm apricots from the Ferry Building in San Francisco. Pastries everywhere.

4. Seeing people cook from the book.
The Richmond Junior League served me and the other visiting authors no fewer than six recipes from the book. mcs3000 baked Kim Boyce's whole wheat chocolate chip cookies with a special espresso-y twist to share at the signing at Omnivore BooksThe cookbook clubs. The entire #GeniusRecipes hashtag on Instagram. I live for this.


5. Learning that public speaking isn't so scary (when you have a friendly crowd).
When I presented my Master's thesis at NYU, to compensate for a very physical fear of public speaking, I recited my presentation probably 40 times at home, until everything—even the seemingly off-the-cuff jokes—just fell out of my mouth.

I still practice out loud, but I no longer get that heart-thumping, icy-sweaty feeling—not even when I moderated a panel at the 92Y of my genius heroes Michael Ruhlman, Dorie Greenspan, and Deb Perelman (or mostly sat back and watched them say fascinating things), or when I presented the book in front of a dinner of 800 people at the Richmond Junior League Book & Author Conference.

It helps to realize that—just like giving a speech to a wedding crowd who've had a few—your audience just wants to have a good time. You taught me that on a cookbook tour, people are probably there because they like what you do and want to hear more about it. And for that: thank you, thank you, thank you.


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From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.

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See what other Food52 readers are saying.

  • BetsyLynnS
  • MrsWheelbarrow
  • Mardi Michels
    Mardi Michels
  • jenniebgood
  • Alexandra Holbrook
    Alexandra Holbrook
I'm an ex-economist, lifelong-Californian who moved to New York to work in food media in 2007, before returning to the land of Dutch Crunch bread and tri-tip barbecues in 2020. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."


BetsyLynnS June 1, 2015
I wish I had known your were going to be in Seattle! I would have treated you to caviar and champagne as a congratulations ! I love your beautiful book. I made batch of Olive Oil Maple Syrup Granola just yesterday. Thank You.
MrsWheelbarrow June 1, 2015
What a wonderful, warm, generous book tour! I'm so sorry you haven't come to DC (yet). There's still time! And... of course this glorious book of yours is a New York Times bestseller! We all knew that already. xo
Mardi M. May 30, 2015
Kristen - your book was the PERFECT pick for our Cookbook Book Club :) We loved the conversation and debate it produced over our delicious meal. Congrats - it's o "keeper" :)
jenniebgood May 30, 2015
Congrats again Kristen - your NYT bestseller list-status is so well deserved!
Alexandra H. May 29, 2015
Hooray! I'm a little teary here in Boston after reading this heartfelt post! You, your column, and Genius Recipes are just amazing! Congratulations!
cookinginvictoria May 29, 2015
Wow, congratulations, Kristen! Love the glimpse of your book tour. I wish that I could have seen you in Seattle. The cookbook is stunning -- right now one of the most treasured books in my kitchen. Savor all of your hard-earned success!! :)
Ali S. May 29, 2015
Hey New York Times best-selling author!
Amanda H. May 29, 2015
Go Kristen! Loved getting to travel with you through this post!
MikeeLikesIt May 29, 2015
Fantastico! I missed you in Seattle but I am on the site everday and cooking recipes constantly!
sexyLAMBCHOPx May 29, 2015
What a wonderful accomplishment (and cookbook!) Congratulations!