Air Fry Genius

The Blue Jean Chef turns her culinary genius onto the latest hot cooking appliance trend—air frying!

Whether you're a novice in the kitchen or a more experienced chef, Air Fry Genius takes home cooks beyond air frying as a trend, teaching you how to use any air fryer to create easy, delicious meals with less guilt than traditional frying.

Including 100+ recipes—from wholesome breakfasts to decadent desserts, and each paired with color photos—Air Fry Genius also includes Meredith Laurence's signature tips and tricks for getting the most out of your air fryer using frying, roasting, and baking techniques to create healthier, faster, and less messy meals to impress your family and friends.

Those new to air frying will love Air Fry Genius's "Easy" recipes for beginners, along with tips on how to convert traditional recipes to air fryer recipes, air fry cooking time charts, and primers throughout the book on various air-frying techniques. Experienced cooks looking to enhance their culinary skills will also love this book, with recipes and ways to take their air-frying skills to the next level. Vegetarian, vegan, and gluten-free recipes are abundant, as well as tips for planning ahead. All recipes includes nutrition information so you can be well-informed about what you're eating.

Snacks & Appetizers: Avocado Fries with Quick Salsa Fresca, Dill Fried Pickles, Veggie Chips, Cauliflower "Tater" Tots, Fried Mozzarella en Carrozza with Putanesca Sauce

Breads & Breakfast: Hush Puffins, Peppered Maple Bacon Knots, French Toast & Turkey Sausage Roll-ups, Cheesy Olive & Roasted Red Pepper Bread

Beef: Meatloaf with Tangy Tomato Glaze, Vietnamese Beef Lettuce Wraps, T-Bone Steak with Roasted Tomato, Corn & Asparagus Salsa

Pork & Lamb: Blackberry BBQ Glazed Country-Style Ribs, Lollipop Lamb Chops with Mint Pesto, Crispy Pork Medallions with Endive & Radicchio Salad

Chicken & Poultry: Nashville Hot Chicken, Thai Turkey and Zucchini Meatballs, Maple Bacon Wrapped Chicken Breasts, Sesame Orange Chicken

Fish & Seafood: Lobster Tails with Lemon Garlic Butter, Shrimp Sliders with Avocado, Quick Shrimp Scampi, Crab Stuffed Salmon Roast

Vegetarian Main Dishes: Corn and Pepper Jack Chile Rellenos with Roasted Tomato Sauce, Quinoa Burgers with Feta and Dill, Spaghetti Squash and Kale Fritters, General Tso's Cauliflower

Vegetable Side Dishes: Fried Green Tomatoes with Sriracha Mayo, Jerk Rubbed Corn on the Cob, Roasted Heirloom Carrots with Orange and Thyme, Parmesan Asparagus

Desserts: Air-Fried Beignets, Hasselback Apple Crisp, Black and Blue Clafoutis, S'mores Pockets

Meredith Laurence, The Blue Jean Chef, has worked in numerous capacities and settings in the food world. After graduating from the New England Culinary Institute, she first honed her skills in two Michelin-rated restaurants in Les-Baux-de-Provence, France. She then went on to work as a line cook at Zuni Cafe in San Francisco and at Cafe Rouge in Berkeley, California. Laurence set out on a different culinary path when she returned to teach at the New England Culinary Institute in Vermont, instructing professional culinary students during the day and home cooks in the evenings. Having found her real passion for teaching home cooks, she moved back to San Francisco to teach and manage at two HomeChefR cooking schools (now Viking Culinary Arts Centers). At the same time, Laurence worked in the world of food and product consulting at the Center for Culinary Development, where she acquired an expertise in creating and testing recipes. For the last 15 years, The Blue Jean ChefR has appeared live on the QVC Network offering the audience advice on cooking and equipping their kitchens. The Blue Jean Chef, Meredith Laurence, is now the bestselling author of several cookbooks and believes the key to cooking and creating delicious food is that “you should be as comfortable in the kitchen as you are in your favorite jeans!”