Serving Genius tells the life story of Carlo Maria Giulini, one of the most renowned and beloved conductors of the twentieth century. Detailing Giulini's extraordinary professional career, Thomas D. Saler also chronicles Giulini's personal life, including his musical awakening while growing up amid the spectacular beauty of the Dolomite mountains, his years as a student in Rome's Academy of St. Cecilia, his conscription into the Italian army during World War II, his nine months in hiding for his anti-fascist and pacifist beliefs, and his selfless devotion to his wife, Marcella. A humble master who shunned the limelight, Giulini took a deeply emotional and subjective approach to making music. Saler provides uniquely detailed analysis of Giulini's nuanced musicianship and the way he conveyed that musicianship to the orchestra through physical gestures. Meditating on the very art of conducting at which Giulini excelled, Saler discusses each of the conductor's major musical appointments, including stints with the Chicago Symphony Orchestra, Philharmonia Orchestra, Vienna Symphony, and Los Angeles Philharmonic. The book also addresses his repertoire of choice, leadership style, and moral framework. Drawing on extensive interviews with Giulini's family, music critics, arts administrators, orchestra members, and collaborating soloists, Serving Genius draws out the personal amid the professional life of this giant among twentieth-century conductors.

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There are good recipes and there are great ones—and then, there are genius recipes. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—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 legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.

A rich collection of ideas and explanations of cultures as diverse as the Greeks and the Norse, the Celts and the Jews, and the Chinese and the Romans.