Cook This Book
Techniques That Teach and Recipes to Repeat
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- € 3,99
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- € 3,99
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THE NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME
A thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavourful recipes anyone can make.
If you seek out, celebrate and obsess over good food but lack the skills and confidence necessary to make it at home, you've just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who's here to teach you absolutely everything she knows and equip you with the tools to become a better, less stressed, more efficient cook.
Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavour with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and, of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation through visually compelling lessons on such topics as the importance of salt and how to balance flavour, giving you all the tools necessary to make food that tastes great every time. Throughout, you'll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short, technique-driven videos hosted by Molly to help illuminate some of the trickier skills.
As Molly says, 'Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.' Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
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Recipe developer Baz delivers an exciting crash course in cooking fundamentals via 95 recipes that don't "ask too much of the home cook." The book begins with a list of "Molly's Golden Rules," which includes tips like "read the recipe first" and "season as you go," and ends with Baz's rundown of fundamental cooking techniques such as poaching, searing, sauteing, and roasting. In between are the recipes, organized by ingredients. Meat lovers will enjoy milk-braised chicken legs with bacon, beans, and kale, and a sumptuous tomato-braised brisket. Seafood options include seared scallops in curried butter, and there are plenty of pasta dishes, such as zesty orzo a limone. Desserts offer a black sesame shortbread and a sweet and salty miso apple tart. Baz's tone is encouraging, and she packs in helpful resources, such as charts on texture and flavor, checklists to review recipe results, and lists for keeping one's "arsenal of yummy condiments" stocked. Readers who don't know their way around the kitchen will appreciate the QR codes that appear throughout, which link to video tutorials on such tasks as chopping onions and prepping shrimp. Novice home cooks would do well to have this on the shelf.
