The Cook You Want to Be
Everyday Recipes to Impress
$45.99
- Hardcover
336 pages
- Release Date
3 May 2022
Summary
Become a better cook with flavor-forward everyday recipes and easy-to-understand techniques. This cookbook is for buyers of Ottolenghi Simple, Samin Nosrat’s Salt, Fat, Acid, Heat, and Molly Baz’s Cook This Book.
Andy Baraghani, the ex-Chez Panisse chef behind many of Bon Appétit’s viral recipes like Cauliflower Bolognese, Tahini Ranch Dressing, and Ramen Noodles with Miso Pesto, creates wow-factor flavors and delivers beautiful, satisfying meals with minima…
Book Details
| ISBN-13: | 9781529149821 |
|---|---|
| ISBN-10: | 1529149827 |
| Author: | Andy Baraghani |
| Publisher: | Ebury Publishing |
| Imprint: | Ebury Press |
| Format: | Hardcover |
| Number of Pages: | 336 |
| Release Date: | 3 May 2022 |
| Weight: | 1.44kg |
| Dimensions: | 29mm x 375mm x 211mm |
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What They're Saying
Critics Review
The Cook You Want to Be is explosive, but maybe not in the way you’d think. Andy fills the pages withtiny changes, little tricks, tiny adjustments, small lessons that transform your cooking, fromeveryday home-cooking to really restaurant-level dazzle.
– Helen Rosner * The New Yorker Radio Hour podcast *Chef Andy Baraghani doesn’t just want to inflame your taste buds, he wants to inflame your curiosity.The gay Iranian American’s The Cook You Want to Be: Everyday Recipes to Impress is more than a simple cookbook.Baraghani wants you to learn something about cooking-and in the process, the world.
– Jacob Anderson-Minshall * The Advocate *I adore Baraghani’s approach to cooking, which emphasizes using your intuition and senses,feeling the food in your hands and tasting as you go.
– G. Daniela Galarza * The Washington Post *Andy’s new cookbook, The Cook You Want to Be, is a bright and lavish collection of recipesinspired by his travels, his Persian family, his restaurant experience, and his time in Bon Appétit’s test kitchen.
– Alex Beggs * Bon Appétit *… one of the few people whose cooking I trust to be flawless every time… . Whichever recipesof his you make, it’s guaranteed that they’ll not only make you the cook you want to be,but also will possess all the flavors you’ll ever want to eat.
– Ben Mims * Los Angeles Times *About The Author
Andy Baraghani
Andy Baraghani started his professional cooking career as a teenager at Chez Panisse in Berkeley, California, and the acclaimed New York restaurant Estela. He then worked as a writer and test kitchen cook at Saveur and Tasting Table before joining Bon Appetit as a senior editor. Baraghani played a key role in building Bon Appetit’s Healthyish vertical and popularising the brand’s instructional videos on YouTube, including hosting his own series, Andy Explores. As the child of parents who emigrated to California from Iran in 1976, Andy grew up knowing that yogurt should always be within arm’s reach.
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