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🎙 Invite: Live Podcast with Kristen Miglore – Saturday in San Francisco
Don't miss all the genius tips and tricks!
Dear Bay Area fans:
Don’t miss our next live taping of Salt + Spine featuring an interview with cookbook author and friend of the pod Kristen Miglore this Saturday!
Join us at Omnivore Books in San Francisco this Saturday, October 1 at 3 p.m. for a live taping of the Salt + Spine podcast with Kristen Miglore.
WHAT: Salt + Spine LIVE Podcast Show with Kristen Miglore
WHEN: Saturday, October 1st at 3:00 p.m.
WHERE: Omnivore Books, 3885 Cesar Chavez St, San Francisco, CA 94131
PRICE: Free to attend! Copies of Kristen’s Simply Genius: Recipes for Beginners, Busy Cooks & Curious People are available for $35.
Kristen is a founding editor of Food52 and the Creative Director of the site’s Genius brand. Her column, Genius Recipes, was nominated for a James Beard Award and led to her first cookbooks: Genius Recipes and Genius Desserts. Her latest is Simply Genius.
More about Simply Genius:
100 of Food52's simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the IACP Award-winning, New York Times bestselling Genius series.
There's no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius, Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d'Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za'atar), Gonzalo Guzmán (Frijoles Negros de la Olla), Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce), Heidi Swanson (Farro & Olive Salad), Jacques Pépin (Fresh Tomato Sauce), and more, as they share their brilliant cooking tips through a collection of essential recipes.
Miglore packs the book with helpful visuals (like brilliant doneness charts for everything from chicken to eggs to cake), illustrated step-by-step diagrams to show you smarter ways to prep (handling hot chiles, neatly separating eggs, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you don't have to soak your beans before you cook them; no, you don't have to soften butter to make chocolate chip cookies).
Primers on common woes and how to fix them tell you how to rescue your dinner when things go wrong, and how to make sure everything’s smoother next time. And once you get a recipe down, Miglore shares "3 More Ways" to use that new technique to make even more rewarding meals. More than 150 recipes and variations teach you building blocks, fit easily into your life, and prove that all of us can become genius cooks when we have the right teachers.
Hope to see you there!
Brian Hogan Stewart, Salt + Spine