"Just throw the whole lemon in the food processor for lemon bars." "Don't just soak your dried beans — brine them!" "You don't need a whole day (or two) to make a good sauce."
Some of the things this year's cookbooks said to me as I tested them were downright contrarian. But that's the brilliant thing about cooking in a global, crowdsourced, Web-fueled world: People no longer cook according to some received wisdom handed down by a guy in a white toque. They figure it out as they go along, and if they stumble on a shortcut, it's blogged and shared in no time flat.