This book made me want to make almost everything I saw. ( )

This book is really pretty, and unlike a lot of cookbooks, I wanted to cook most of the (non-meat) recipes. I also recognized a bunch of names in here, like Marcella Hazan and Smitten Kitchen. I only made the Pasta with Yogurt and Caramelized Onions and something else that I'm blanking on, but I have a list of others I want to get to.

I'm only adding cookbooks I use repeatedly on here, and this is my favorite of the year so far. [b:Seven Spoons: My Favorite Recipes for Any and Every Day|22716403|Seven Spoons My Favorite Recipes for Any and Every Day|Tara O'Brady|https://d.gr-assets.com/books/1418772881s/22716403.jpg|42243662], which I borrowed at the same time, was meh in comparison, even though I love that blog. ( )

I loved the original Food25 cookbook, but many of these "Genius Recipes" either weren't that appealing or weren't appealing enough to put in the time and effort required. The one that caught my eye most was the Green Peach Salad from Crook's Corner (p. 77).

This recipe calls for 2 1/2 pounds unripe peaches, peeled and sliced, scant 1/4 cup sugar, 1/2 tsp salt, 1/2 tsp fresh ground pepper, 2 Tbsp olive oil, 2 Tbsp fresh mint (chiffonaded). Toss peaches, sugar, and salt and let them sit for 10 minutes, then add pepper, oil, and mint. Serve at room temp or cold; it will last a few hours but will get mushy overnight.

Let me start by saying that this is an absolutely beautiful book! It has a hardbound embossed cover, thick high-quality pages, and beautiful pictures. It feels expensive, and something about it reminds me of the cookbooks of yesteryear, but it is modern and updated.

There is a clear index, organized by Breakfast, Snacks & Drinks, Soups & Salads, Meaty Mains, Meatless Mains, Vegetables, and Desserts.

The book offers up recipes that include "genius" techniques and twists you may not have thought of. For example, mashing up onions and cilantro into a paste, and folding that into mashed avocado for a smooth guacamole. Or cooking a whole chicken at super high heat with no basting to create a really juicy and delectable meal. Some things may seem contrary to what you would expect, but the results speak for themselves.

I can't wait to work my way through this book and make other delicious recipes like Marcella Hazan's Tomato Sauce with Onion and Butter. This book will hold a respected position on my cookbook shelf. Food52 knows how to do cookbooks right! ( )