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.
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.
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.
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. 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."