A Weissman once said...
"...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it...we're busy. But let's refocus on the fact that beautifully crafted burgers don't grow on trees."
Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too.
How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, bread, patties, and buns. For the superlative gastronomic experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life.
While you're at it, why not give it the Joshua Weissman twist? Afterall, it's hard to buy lacto-fermtented white asparagus with black garlic at the local grocery store. From simple staples to sophisticated curiosities and from gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms.
With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes.
If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.
Building meals from scratch means never having to say you're sorry in this bold collection from Weissman (The Slim Palate). Riding the latest wave of celebrity chefdom with some 5.5 million TikTok followers, the author brings his confident approach and opinionated outlook ("Pork chops are very important to me, and they should be important to you") to print with more than 100 recipes. Weissman's agenda to "stop putting the past on a pedestal" needs no apology and is well supported in this work, which encourages readers to develop their own sense of cooking intuition while maintaining a grasp of the basics. The first 80 pages are devoted to foundational recipes, including soup stocks and sandwich spreads, pickles, jams, and a bounty of breads. The remaining pages go about utilizing them in a variety of fairly complex entr es, sandwiches, and soups. Coconut broth and pickled red onions are but two of the components for a grilled branzino, while braised pulled pork soaks in a marinade of a dozen ingredients including orange juice and serrano chilies. Even fried brussels sprouts involve some 10 flavorings, among them fish sauce and ginger. If Weissman's brusque charm does not quite translate kindly to the page, the impressive recipes he supplies certainly do.
Very informational and helpful with learning how to make things from scratch
just more clickbait like always