{"product_id":"the-cook-you-want-to-be-everyday-recipes-to-impress-a-cookbook","title":"The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAndy Baraghani\u003c\/b\u003e is a food writer and recipe developer who grew up watching a lot of cooking shows on PBS while learning to cook at home under the careful supervision of his mother (and with the help of a footstool). His experiences at Chez Panisse and Estela cemented his love for cooking, and his bold, highly achievable flavors became his signature cooking style during his time as a food editor at \n\u003ci\u003eBon Appétit\u003c\/i\u003e. Andy lives in New York City with his partner--and an extensive mortar and pestle collection. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMichael Graydon\u003c\/b\u003e and \n\u003cb\u003eNikole Herriott\u003c\/b\u003e are photographers who work as a creative team and shoot varied subjects such as still life, travel, food, interiors, and lifestyle.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bold, contemporary flavors leap from the pages of Andy Baraghani's exciting book, enticing me to make everything he writes about. A multicultural roster of flavors infuses his recipes, from spicy, herbaceous, and garlicky sauces to smoky, crunchy appetizers and braised and roasted vegetables and meats . . . and, yes, a whole chapter on pasta too! \n\u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e lives up to its promise for anyone who wants to bring new flavors, textures, and techniques to the table--from one of the most dynamic cooks of our generation.\" \n\u003cb\u003e--David Lebovitz, author of \u003ci\u003eMy Paris Kitchen \u003c\/i\u003eand \u003ci\u003eDrinking French\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"'That Andy boy is clever, ' Andy thinks we'll think, once we've tried one of his salads. He's right! This book is full of things I want to make and cook, a selection of condiments and sauces I need a new shelf in the fridge for, and an altogether understandable obsession with sesame seeds. In \n\u003ci\u003eThe Cook You Want to Be, \u003c\/i\u003e every recipe encourages us to take that one further twist or step to elevate it into the totally delicious.\" \n\u003cb\u003e--Yotam Ottolenghi, author of \u003ci\u003eOttolenghi Flavor\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"This is not so much a cookbook as it a friend with great taste (buds) who loves to gossip about food. I feel like Andy's cooking with me, a benevolent kitchen poltergeist guiding me toward the Kunz spoon as we perfect our sauces. We've snacked, we've saladed, we've fished. The food we made together is, of course, delicious.\" \n\u003cb\u003e--Raven Smith, columnist for \u003ci\u003eVogue\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"With \n\u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e, Andy Baraghani does more than provide you with a blueprint to making delicious recipes. He changes the way you think about building flavor and layering texture. Beautifully shot and entertaining to read, this is a book for everyone.\" \n\u003cb\u003e--Dawn Davis, editor in chief of \u003ci\u003eBon Appétit\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"What kind of cook do you want to be? If it's one who is curious, fun, and tasteful, you've come to the right place. Andy shows us how to create a range of exciting, deeply satisfying dishes while making it look easy. These days, it can be hard to choose between all the new cookbooks--this one is a must-have.\" \n\u003cb\u003e--Ignacio Mattos, chef and author of \u003ci\u003eEstela\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Andy Baraghani is one of my favorite modern cooks, and this book demonstrates why. The recipes in \n\u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e allow us to bring his high-impact flavors, colorful kaleidoscope of ingredients, and bright plates of beautiful food into our own kitchens. Load up on all the herbs and spices and cook your heart out!\" \n\u003cb\u003e--Heidi Swanson, author of \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e 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.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"This book is full of things I want to make and cook.\"--Yotam Ottolenghi\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBon Appétit, Saveur, Salon, Epicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAndy 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 \n\u003ci\u003eBon Appétit\u003c\/i\u003e. 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 \n\u003ci\u003eThe Cook You Want to Be, \u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eAt \n\u003ci\u003eBon Appétit, \u003c\/i\u003e 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). \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/21\/2022 (EAN 9781984858566, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Lorena Jones Books","offers":[{"title":"Default Title","offer_id":46495089557635,"sku":"SPTM-9781984858566","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9781984858566_spiral_80e8c8d8-73c6-4770-aa2a-c73a64fd6195.png?v=1776829723","url":"https:\/\/sebink.com\/products\/the-cook-you-want-to-be-everyday-recipes-to-impress-a-cookbook","provider":"Sebink","version":"1.0","type":"link"}