The Cook You Want to Be
Everyday Recipes to Impress [A Cookbook]
-
- $109.00
-
- $109.00
Descripción editorial
JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • Beloved food writer and social media star Andy Baraghani helps you define and develop your personal cooking style—and become the cook you want to be—in more than 100 recipes.
“This book is full of things I want to make and cook.”—Yotam Ottolenghi
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Saveur, Salon, Epicurious
Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.
At Bon Appétit, Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it).
The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.
PUBLISHERS WEEKLY
Baraghani, formerly of Bon Appétit's viral test kitchen videos, debuts with an enthusiastic if unwieldy collection that melds the flavors of "the Persian food I grew up with, the restaurants I've worked at, or dishes I've tasted while traveling." With a generous dash of insouciance, he touches on everything from personal anecdotes about singing Alanis Morissette in drag to the resemblance between baked egg whites and snot. A section titled "Mind Your Veg" features a digressive ode to the elusive cardoon—a thistle that's essentially "concentrated artichoke"—with instructions for preparing it, and broccolini with warm anchovy dressing. In a chapter on snacks, barely-there recipes such as fruit sprinkled with nori and sesame seeds are saved by more substantial offerings like garlicky fried tomato toast. While Baraghani draws on his Iranian heritage for such dishes as crusty rice and herby kuku sabzi (don't call it a frittata), he goes further afield with pork larb from Thailand, a riff on Vietnam's cha cá lã vong (cod with turmeric noodles), and panna cotta in a slim chapter of desserts. Unfortunately, recipe introductions can often ramble—the kuku sabzi is a two-pager—and are rife with sarcasm and interjections ("Then call your mother and tell her you love her") that distract more than entertain. It's a dizzying spin through a bright culinary mind.
