Thomas Edison once said that “genius is one percent inspiration and ninety-nine percent perspiration,” but cookbook author Max Lugavere knows that genius-grade recipes need to dial back a bit on the amount of work involved. In his latest book, “Genius Kitchen: Over 100 Easy and Delicious Recipes to Make Your Brain Sharp, Body Strong and Taste Buds Happy,” Lugavere pares it back to basics.

“My philosophy is simple: Food should taste good, and make you feel good before, during and after eating it,” he writes. “It should also help you to reduce your risk for major health ailments, not raise it.”

Bernice Torregrossa: bernice92@aol.com.

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