Nothing Matters but Delicious
A Radically Honest Cookbook
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- Pedido anticipado
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- Se espera: 26 may 2026
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- $199.00
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- Pedido anticipado
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- $199.00
Descripción editorial
Learn how to make restaurant-quality dishes at home with this accessible, achievable, and delicious collection of 75 recipes from the award-winning chef and owner of Olmsted, Patti Ann's, and Five Acres.
“Trust Greg’s ability to guide you through these dishes, and you’ll quickly become the dinner‑party hero among your friends and family.”—Grant Achatz, chef and restaurateur
Much of the fancy technique you see at restaurants doesn’t really matter. You can get the nearly same effect with infinitely less work, and it’s more fun and you might actually do it. Many of tropes of fine dining cookbook recipes—the hyperspecificity, the rigidity of the recipes—they don’t matter either. Nothing Matters . . . but Delicious.
In this cookbook-like-no-other, award-winning chef and restaurateur Greg Baxtrom invites you into his energetic kitchen, sharing his honest and encouraging methodologies for exquisite dishes. Nothing Matters . . . but Delicious gives home cooks of all abilities the confidence and techniques to never quit on their culinary journey.
Filled with sidebars containing helpful tips and lessons, like how to recover from cooking mistakes, and photographs and infographics to assist you every step of the way, readers will delight in this guide to culinary perfection. Recipes flow from easy to complex, with beginner recipes like Simple Ribeye with Roasted Root Vegetables and Easy Peasy Mac & Cheesy to the more complicated Bouillabaisse and Indoor S’more.
With a slew of broken-down tips and easy-to-digest guidance, Nothing Matters . . . but Delicious has something for everyone.
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New York City restaurateur Baxtrom's handsome debut cookbook doubles as a heartfelt memoir. The author recounts his humble childhood in Chicago, successful culinary career, and journey to recovery from alcoholism, sharing that "nothing matters" serves as his antiperfectionist mantra. The recipes display a wide range of influences, from the U.S. Midwest (hamburger helper) to Southeast Asia (Thai salad with summer squash). Fans of the author's former Prospect Heights restaurant, Olmsted, will find many favorite dishes from the menu, including carrot crepes, heirloom tomato schnitzel, and a theatrical delicata squash "vase" holding a bouquet of kale, pear, and prosciutto. Step-by-step photos accompany several of the more involved recipes and instructions are largely unpretentious; brining, for instance, is described as "just putting something in a liquid for a while." Things get a bit more intimidating when home cooks are tasked with burning wood chips for the smoked duck pastrami, but Baxtrom's dry humor reassures ("Yeah, you're gonna start a fire. But it's a controlled one. So... no big deal?"). Autobiography is woven throughout: the introduction to Boy Scout Beef Stew recalls Baxtrom's childhood, pear chutney is a nod to his mentor Floyd Cardoz, and an onion dip "goop" comes from his mother. Refreshing mocktails and humorous desserts (the "sad cookie for one" is a highlight) round things out. This is an appealing invitation to get creative in the kitchen.
