Basics with Babish

“A genuine culinary gem.”—Tasting Table’s Best Cookbooks of Fall 2023
“Andrew Rea’s latest cookbook teaches you essentials for becoming better in the kitchen.”—Delish’s Best Cookbooks of Fall 2023
“I’ve been following along on Andrew Rea’s journey and am now at a point where I truly believe he might be a better cook than I. Maybe I’ll read this book and learn the basics again, and just maybe I, too, can become an Internet chef sensation when I grow up!”—From the foreword by Roy Choi
“Understanding the basics of anything can be hard (we all saw baby boy Babish’s first poutine attempt). That’s why we learn, grow, thrive, and let Andrew’s soft and supple voice into our heads, and we do it together!”—Matty Matheson
“I wouldn’t be where I am today without Andrew Rea—Binging with Babish was my go-to whenever I needed help with recipes, techniques, or even just a bit of inspiration. Andrew is a perfect mentor for cooks of any experience level, and he doesn’t cut corners on even the most complex of recipes but guides you through them in a way that makes each step seem simple. This book reflects all of that, and I truly couldn’t recommend it enough.”—Henry Laporte, better known as Salt Hank
“If you’re a culinary enthusiast looking to elevate your cooking skills while having a good laugh, look no further than Basics with Babish. This cookbook is an easily digestible blend of instructional techniques, relatable anecdotes, and the handsome, bald bearded man’s humor which helps wash it all down.”—Owen Han, creator and author
“Andrew’s book is full of recipes I can confidently recommend to patients, such as Charred Winter Vegetables (for the vitamins), Chicken Noodle Soup (for the electrolytes), or Egg Nog French Toast (for the soul), not to mention the chapter devoted to vegetables, which I recommend reading 4 to 6 times per day.”—Doctor Mike Varshavski
“Basics With Babish is my go-to book whenever I have a question in the kitchen. It’s so much more than recipes; it’s technique. A new recipe can be daunting because you don’t know the pitfalls, but Andrew does, because he’s fallen into them before. This has all of his mistakes collected in one book, so you don’t have to make them yourself. It’s a must-have for any kitchen and for any cook regardless of skill level.”—Max Miller, New York Times bestselling author of Tasting History
“The problem with a Babish cookbook is that it’s a book. It’s text and photos, when what we all really want is to watch Andrew (or at least his arms and hands) deliver his irreverent, self-deprecating, big-hearted take on our favorite foods. Or so I thought. Basics with Babish manages quite a feat: alongside serious recipes and helpful step-by-step photography is Andrew’s big personality—dripped, spilled, and splattered across every page. Case in point: Who else introduces their recipes with a section called ‘How I’ve Screwed This Up?’”—Dan Souza, editor in chief at Cook’s Illustrated
“Mistakes are one of the most important skills for a home cook to learn, and finally we have a cookbook that celebrates them. Andrew eloquently taps into the human element that is often missing from recipes by acknowledging ‘How I’ve screwed this up’ in an attempt to help us avoid doing the same, but even if we do, he’s right there to pick us up so we can try again.”—Ethan Chlebowski, content creator

Andrew Rea is one part chef, one part filmmaker, a generous dash of irreverent YouTube personality, and the New York Times bestselling author of Binging with Babish. In 2017, he quit his day job to become an uplifting content creator. His YouTube channel, Babish Culinary Universe, has grown into one of the most successful and widely viewed on the platform with a new companion instructional cooking series, Basics with Babish. At the heart of everything produced from his home kitchen and studio in Brooklyn, New York, is a passion for learning, connecting, and pushing himself and others outside of their comfort zone.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.