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Easy does it.
150 of our simplest, most rule-breaking recipes and riffs yet, here to help beginners and other time-strapped cooks.
Calling all busy, curious cooks (that’s all of us, right?). You’re invited to learn from a whole crew of skilled chefs. In Simply Genius, the third cookbook from the IACP Award-winning, New York Times best-selling Genius series, our own founding editor Kristen Miglore shares genius recipes and tricks from the likes of Samin Nosrat, Dr. Jessica B. Harris, Yotam Ottolenghi and Sami Tamimi, Gonzalo Guzmán, Leah Chase, Heidi Swanson, and Jacques Pépin.
This book teaches us not just the easiest and most delicious ways to roast a chicken, but what that chicken will really look like when it’s done, how to stay relaxed while carving it, and the everyday truths about making stock. It does the same for everything from pots of beans to buttery slabs of pie crust, all gathered with busy home cooks at heart.
Kristen packs the book with helpful visuals (like brilliant doneness charts for everything from eggs to cake), illustrated step-by-step diagrams (handling hot chiles, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you really don’t have to soak your beans before you cook them).
More than 150 recipes and variations give you the building blocks of smart, joyful home cooking, and prove that all of us can become genius cooks when we have the right teachers.
- Made in: China
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8" x 10". 288 Pages.
Meet the Maker
Ten Speed Press
Slideshow
Our Tips & Stories
How we'd use this beauty in our own homes.
A sweet and savory focaccia that's suited for any time and any place.
From burrata with grilled grapes to simply perfect hummus.
Today: Tom takes a long, hard look at his stack of cookbooks. I used to read a lot of cookbooks. Not in the literary sense; no, I simply read them for the recipes and then tossed them back onto the stack. I feel guilty about this past -- whenever I read a novel I usually skip all the preliminary stuff too. No preface, no foreword, no nothing. I go right to chapter one, or in the case of a cookbook, the first recipe. When one of the first novels I remember reading gave away the story in the first few pages of the foreword, I distinctly remember thinking, "I won't do that again." So it has become habit to just skip to chapter one.
