I have only made one main recipe so far: Sheet Pan Balsamic Chicken and Broccoli with Red Onions and Figs. It was a deliciously easy weeknight dinner. The book also got me to try sardines for the first time with a very simple avocado/oil/sardine salad. Surprisingly, not as fishy as I thought.

But, I have to say it's the "Part One: Eat Like a Genius" section that I have found the most rewarding. It's a condensed, categorized, more palatable version of "Genius Foods." I found "Genius Foods" to have nuggets of valuable information, but it needed better structure/editing. "Genius Kitchen" delivers. I do not follow the author on social media so my only exposure to him has been through his books. With the number of pictures of him in the book, it seems like he has a brand.

I look forward to trying more recipes. Almost every recipe has a picture to go with it and serves about 4. A few recipes include ingredients I won't be able to get easily at my grocery store (monk fruit sweetener, hulled hemp hearts), but most include easy-to-find fresh items. ( )