Here's how it works:
\n1. Register f or the club.
\n2. Check out a copy of the cookbook from the referenc e desk.
\n3. Choose a recipe.
\n4. Email darcy.poletti@durangoco.gov \;to let her k now what recipe you'll be making.
\n5. Cook the recipe for a group p otluck at the library!
\n\nPlus\, we'll be raffling off copie s of the cookbook at the meeting!
\n\nMore about the cookbook :
\n"Genius recipes surprise us and make us rethink the way we cook.
They might involve an unexpectedly simple technique\, debunk a kitchen my
th\, or apply a familiar ingredient in a new way. They&rsquo\;re handed do
wn by luminaries of the food world and become their legacies. And\, once w
e&rsquo\;ve folded them into our repertoires\, they make us feel pretty ge
nius too. In this collection are 100 of the smartest and most remarkable o
nes.
\;
There isn&rsquo\;t yet a single cookbook where you
can find Marcella Hazan&rsquo\;s Tomato Sauce with Onion and Butter\, Jim
Lahey&rsquo\;s No-Knead Bread\, and Nigella Lawson&rsquo\;s Dense Chocolat
e Loaf Cake&mdash\;plus dozens more of the most talked about\, just-crazy-
enough-to-work recipes of our time. Until now.
\;
These are
what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed
down from the cookbook authors\, chefs\, and bloggers who made them legen
dary\, these foolproof recipes rethink cooking tropes\, solve problems\, g
et us talking\, and make cooking more fun. Every week\, Kristen features o
ne such recipe and explains just what&rsquo\;s so brilliant about it in th
e James Beard Award-nominated Genius Recipes column on Food52. Here\, in t
his book\, she compiles 100 of the most essential ones&mdash\;nearly half
of which have never been featured in the column&mdash\;with tips\, riffs\,
mini-recipes\, and stunning photographs from James Ransom\, to create a c
ooking canon that will stand the test of time."