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The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook]

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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. 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 Saveu 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. 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.


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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. 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 Saveu 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. 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.

30 review for The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook]

  1. 4 out of 5

    Grace

    4.5 rounded up Thanks to NetGalley and the publisher for providing me with an ARC in exchange for an honest review! I'll be honest, I hadn't ever heard of this cookbook author before, but I'm definitely going to be checking him out now! Full disclosure: I've yet to actually cook a recipe from this yet, but I've bookmarked a lot of recipes, far more than is usual for me in a standard cookbook given my various ingredient dislikes, but I'll come back and update as I make some! [Update: I've made some 4.5 rounded up Thanks to NetGalley and the publisher for providing me with an ARC in exchange for an honest review! I'll be honest, I hadn't ever heard of this cookbook author before, but I'm definitely going to be checking him out now! Full disclosure: I've yet to actually cook a recipe from this yet, but I've bookmarked a lot of recipes, far more than is usual for me in a standard cookbook given my various ingredient dislikes, but I'll come back and update as I make some! [Update: I've made some recipes, mentioned below!] That being said, this cookbook was pretty stunning, and I can only imagine how much better it'd be in a physical copy as opposed to the digital ARC--I'm seriously considering purchasing it for myself, and gifting it to friends! There were a lot of gorgeous vegetarian recipes, along with many, many recipes that were naturally gluten-free. I'd say this is a great cookbook for people/families with either of those dietary restrictions, or if you're pescatarian, as the meat section is quite small, though it packs a punch for the meat-lovers! The title of this "The Cook You Want to Be" felt really fitting. There's something quite aspirational and inspirational, both when it comes to the recipes and the format/design/photographs here, but in a way that doesn't feel depressing. This is the cook I want to be! There was such great variety in the recipes, and despite the somewhat fancy sounding/looking dishes, I actually thought the ingredient lists, techniques, and instructions all seemed quite reasonable. I appreciated that there were often substitution options for ingredients that might be harder to source (garlic instead of garlic greens, kale instead of swiss chard, etc) and that there were also serving suggestions in the beginning or end notes--one of my pet peeves is when cookbooks provide just a main dish or spread or side dish with no suggestions on how they would suggest pairing with other dishes for a full meal, so I really appreciated it. There's a section at the beginning discussing preferred pantry items, cooking tools, etc. which I found helpful and informative, but not overly long. Same with his section and recipe intros, and little asides throughout--they were a delightful (and helpful) bit of context and commentary, but didn't detract from the recipes. I'm genuinely super excited to make SO many of the recipes in this book--it's the kind of cookbook that inspires and invigorates! I'm super pleased I requested this ARC on a whim. Truly, the only reason I'm knocking off half a star is because I did wish there were more photographs. The ones we have are gorgeous and so lush, but there are a few recipes without any at all (thankfully not too many!) and some of the recipes have photos in-process but not finished, etc. I'm also really hoping the binding is the kind that lays flat, as that's another pet peeve of mine in cookbooks, though it's sadly pretty common. Recipes I've Made Borani Yogurt Dip -- SO freaking good! Ate with raw veggies, and will definitely be eating this all summer. Buttery Nori-Speckled Rice -- WOW. Not a massive Nori fan, and I was worried this would be undersalted due to the technique, but I followed it to the letter and it was phenomenal. Tahini Ranch -- This was DEAD easy and so addictive. Ate it as a dip with blanched asparagus and raw carrots. Phenomenal. Sticky-Sweet Roast Chicken -- Easy and tasty! Though next time I'd make it for a bigger crowd and not as meal prep for one, as the flavors and textures here shine best on day 1. Ginger Asparagus Stir-Fry -- Another really quick and easy dish, that was super delicious and will definitely make it into regular rotation. Crisp & Fluffy Flatbread -- Easy and comes together with ingredients I basically always have on hand. Definitely better than the store-bought stuff! Broken Feta with Sizzled Mint and Walnuts -- ate this with the flatbread above and HOLY COW, this is a fabulous appetizer. Came together really quickly, too--less than 10 minutes if you've got the ingredients on hand.

  2. 4 out of 5

    Jenn Adams

    Used to watch Andy on Bon Appetit. Some of these recipes fall into the common cookbook trap of "I swear this recipe looks hard but it's soo easy!!" Sure. Also, could have had more pictures of complete dishes - but considering this was an ARC, maybe it will. Otherwise though, there was a lot to like here. Andy does make everything seem enjoyable and fun. There are helpful tips on "how to use" things like sauces and how to change other recipes to your own preferences. Nothing ground-breaking, but Used to watch Andy on Bon Appetit. Some of these recipes fall into the common cookbook trap of "I swear this recipe looks hard but it's soo easy!!" Sure. Also, could have had more pictures of complete dishes - but considering this was an ARC, maybe it will. Otherwise though, there was a lot to like here. Andy does make everything seem enjoyable and fun. There are helpful tips on "how to use" things like sauces and how to change other recipes to your own preferences. Nothing ground-breaking, but fairly lovely. Thanks to Edelweiss and the publisher for this eARC in exchange for my honest review.

  3. 4 out of 5

    LittleRead

    This is a fabulous book, full of recipes and helpful tips and tricks, which makes it way more than just a cookbook. I’ve always tried new seasonings and spices as I experience them in my travels. I also like learning form others, but at the end of the day we all have a little flair of our own that makes us unique. It may not come out for awhile as you’re learning, but as you gain confidence it starts to come out, your own personal cooking DNA The recipes in this books are easy to follow, the pict This is a fabulous book, full of recipes and helpful tips and tricks, which makes it way more than just a cookbook. I’ve always tried new seasonings and spices as I experience them in my travels. I also like learning form others, but at the end of the day we all have a little flair of our own that makes us unique. It may not come out for awhile as you’re learning, but as you gain confidence it starts to come out, your own personal cooking DNA The recipes in this books are easy to follow, the pictures are drool worthy and you’ll learn a few tips and tricks no matter your cooking level. Definitely a great book for cooks of all levels.

  4. 4 out of 5

    Bethany

    Not my style of food, and fancier:more involved than I have time to dedicate to cooking. If you’re okay with those things, then this cookbook is for you.

  5. 5 out of 5

    =^.^= Janet

    Publication date: April 26, 2022 Thank you to NetGalley and the publisher for the opportunity to read and review an advanced reader's copy of this book. This in no way affects my review, all opinions are my own and may be affected by the fact that it is snowy, windy and icy outside and we are in lockdown version 5.0, and I have nothing better to do than read three or more books a day??. SYNOPSIS ***************** Beloved food writer and social media star Andy Baraghani helps you define and develop y Publication date: April 26, 2022 Thank you to NetGalley and the publisher for the opportunity to read and review an advanced reader's copy of this book. This in no way affects my review, all opinions are my own and may be affected by the fact that it is snowy, windy and icy outside and we are in lockdown version 5.0, and I have nothing better to do than read three or more books a day??. SYNOPSIS ***************** 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. 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 traveller. In The Cook You Want to Be, Baraghani shows home cooks how to hone their own cooking styles by teaching the techniques and unexpected flavour combinations that maximize flavour 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. This is a yummy book - and I love how the skills you learn in the book help you with recipes you will later make. The recipes are so freaking delicious looking and sounding that I based my grocery list this week from this book. Those sweet potatoes are bound to be a hit (I have some harissa-infused olive oil) and will make it that way along with that pomegranate chicken for mom this weekend as she gets used to being alone in a home for the first time ... in her life!!! (Dad went into a nursing home last week and as she went from home to university to marriage, she has never lived alone so I am going to fill her freezer with all the yumminess I found in this book!) The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there. Persian food is not a huge thing available at restaurants for some people, but where I live in London there are more Persian/Arab-diaspora books than there are any other kinds of restaurants...until you hit the university area where hyper-focused "real" Asian/Thai/Chinese/Korean food abounds. I especially love the book because it uses mostly whole ingredients instead of pre-prepared and packaged foods. My nephew says that I never have any food in the house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs. 🐔chicken🐔 having one and cheese that does not come from an animal is udder nonsense!) I will HIGHLY recommend this book and plan to take it to my one book club along with some yummy treats as an enticement to the ladies there to buy the book...we talk food more than we do books most of the time. This book, along with some cookware and spices would make an excellent wedding gift...just think of the money they can save on takeout!

  6. 4 out of 5

    Serena

    A first cookbook is a special thing, and the recipes included paint a picture of the writer- and speaks volumes about the type of cooking they perform. Andy cooks fresh, vegetal, spicy, sour, and deeply savory food. He aims to activate all those taste buds on your tongue and he succeeds. His restaurant experience shines here- you can tell he thinks a great deal about the meal being served, a long simmered braise with his Crispy Herb Salsa Verde. The cookbooks coming out by the alumni of the BA T A first cookbook is a special thing, and the recipes included paint a picture of the writer- and speaks volumes about the type of cooking they perform. Andy cooks fresh, vegetal, spicy, sour, and deeply savory food. He aims to activate all those taste buds on your tongue and he succeeds. His restaurant experience shines here- you can tell he thinks a great deal about the meal being served, a long simmered braise with his Crispy Herb Salsa Verde. The cookbooks coming out by the alumni of the BA Test Kitchen have been particularly special- such good and creative spins on recipes, such bold and zhoozed up condiments and attention to texture, taste, acid, and sensibilities. This book feels very Carla Lalli Music in style, with a Molly Baz sensibility, if those descriptors help you any. Its very elevated and classy, with just the right amount of a push, but with a Molly-esqe focus on bold, lemony, spicy, and herby flavors- just dialed up to eleven. Andy’s book has a dinner party vibe- and he espouses the right opinion on a reuben- corned beef with melted swiss. Yum. he also goes through a quart of full fat yogurt every day, so my mothers pushing of no fat greek yogurt be damned! In a weird way I feel like this book is healthy, even though many of the recipes include a glorious amount of olive oil, and that’s in part because of his lemon, Greek yogurt, and herb focused cooking. Something that I find very special is Andy’s wordsmithery- he has such a way with words that just sound so unctuous, jammy onions, descriptiors like whispy-lacy. Also, Andy has incidentally given me fashion advice- as a Vivienne Westwood pearl necklace is my staple piece of jewelry, and I was just debating buying a pair of matching drop Pearl earrings- to which Andy suggests aren’t more but “diminishing.” Come to think of it, I couldn’t agree more. My favorite chapter is the dessert chapter, a refreshingly homey chapter where Andy admits he is not a pro-baker by any means, but is however a dessert buyer- as treatised by my favorite essay “I Will Do Dessert.” This book is lovely, and my only complaint is that I wish it had more main dish recipes, even though there are many very, very good looking- and he does have to save something for his second cookbook (fingers crossed).. In sum, this is a lovely first coookbook, and one that I will read for years to come, and yes Andy, I will get it Tumeric stained. Thanks to NetGalley and Clarkson Potter/Ten Speed for my ARC!

  7. 5 out of 5

    Kimberly P.

    Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review. “The Cook You Want to Be” from Andy Baraghani reads like a love letter from a seasoned chef to inspire home cooks to become more adventurous and take their cooking to the next level. Baraghani’s writing is so friendly, laid-back, and even playful at times that you would think he was writing this cookbook for someone he knew his whole life. For a co Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review. “The Cook You Want to Be” from Andy Baraghani reads like a love letter from a seasoned chef to inspire home cooks to become more adventurous and take their cooking to the next level. Baraghani’s writing is so friendly, laid-back, and even playful at times that you would think he was writing this cookbook for someone he knew his whole life. For a cookbook, I was surprised to find how personal he became at times, but that vulnerability helped me understand why he prepared and cooked the dishes the way he did. As a regular home cook (and the keeper of more cookbooks than I can fit onto my pantry’s shelf), I found this cookbook to be very inspiring with many tasty options I couldn’t wait to try, most of the recipes were easy to follow with great tips, and the delicious photos sold many dishes for me. I appreciated that many dishes were produce-heavy since we’re mostly meat-free in my house. However, Baraghani loves to use anchovies in many of his recipes, and I try to steer clear of them due to intolerance. I wish he would have offered a substitute so I could still make a successful dish. One big takeaway for me so far from this cookbook was trying Baraghani’s tip for mixing all salads with your hands instead of utensils to really get the dressing distributed evenly and not leaving a pool of dressing in the bottom of the bowl. I have tried this technique twice and have been amazed with not only how much better my salads taste, but also that I’m using less dressing than I thought I needed! My only complaint was that I wanted to see more photos of the completed dishes. While I do appreciate some “in progress” photos while I’m working through a recipe, I want to know what the finished product is supposed to look like. Overall, I would highly recommend this cookbook to any home cook who wants to try some new and flavorful dishes. While not all the recipes will appeal to everyone, Baraghani’s variety in the dishes, his personal stories, and expert advice are well worth a read through the entire book.

  8. 4 out of 5

    Annie

    Originally posted on my blog: Nonstop Reader. The Cook You Want to Be is an interesting and inspirational guide with recipes by Andy Baraghani. Due out 24th May 2022 from Crown Publishing on their Loreena Jones imprint, it's a substantial 336 pages and will be available in hardcover and ebook formats. The author has such a chatty, engaging, and friendly style of writing that I found myself reading this cookbook/memoir/masterclass cover to cover, more like a novel than a cookbook. He has worth Originally posted on my blog: Nonstop Reader. The Cook You Want to Be is an interesting and inspirational guide with recipes by Andy Baraghani. Due out 24th May 2022 from Crown Publishing on their Loreena Jones imprint, it's a substantial 336 pages and will be available in hardcover and ebook formats. The author has such a chatty, engaging, and friendly style of writing that I found myself reading this cookbook/memoir/masterclass cover to cover, more like a novel than a cookbook. He has worthwhile things to say about cooking and food, about the nature of hospitality and culture, and about eating and how our lives and experiences inform our growth as cooks. The recipes are arranged thematically and built up systematically - from partial recipes, sauces, ingredients, breadcrumbs, etc through eggs, snacks, salad, veg, grains, soup, fish, meat, and sweets. Throughout the text, between and in the recipes, Mr. Baraghani gives tips, observations (buy new ingredients, explore, try), and encourages readers to stretch their own boundaries. The recipes are written with an introduction and tips for serving, followed by ingredients in a bullet list (measurements are given in imperial - US measures), and step by step cooking instructions. Nutritional information is not provided. Many of the recipes contain photos. The photography is clear and many photos are in color. Serving suggestions are attractive and appropriate. Most of the recipe ingredients will be familiar to North American cooks. Some few will require access to a larger metropolitan area or a well stocked international market. Five stars. This would be a good choice for public library acquisition, and for the home cook's library. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

  9. 5 out of 5

    Alissa Avilov

    Wow. Obviously Andy Baraghani is a well known chef, with this book he is letting us know who he really is outside of BA and the institutions he has been a part of in the past. I am really blown away. The photography is stunning - it is playful, artistic, creative, different, and fun. The images indicated to me that this book has a point of view, and that it is a little different from every other book on the shelf. The prose is surprising - I felt like I somewhat knew Andy from my time as a BA su Wow. Obviously Andy Baraghani is a well known chef, with this book he is letting us know who he really is outside of BA and the institutions he has been a part of in the past. I am really blown away. The photography is stunning - it is playful, artistic, creative, different, and fun. The images indicated to me that this book has a point of view, and that it is a little different from every other book on the shelf. The prose is surprising - I felt like I somewhat knew Andy from my time as a BA subscriber and youtube watcher, but he is just a delight. His writing is very tongue-in-cheek, conversational, and personal. I loved hearing his voice and his stories. The sections are broken out as follows: Might Little Recipes, Start (or End) Your Day with an Egg, Snacks to Share....or Not, Salad for Days, Mind Your Veg, Grains, Pastas, Cheap Happiness, Meaty Things, Soup Obsessed, Fish, I Love You. Andy's cooking is influenced by his Persian roots, California upbringing, and time cooking in both professional kitchens and home kitchens. I love what he wrote in the beginning: there is no recipe in this book that he can't make in his small NYC kitchen. And that is definitely reflected in the book! The recipes are down to earth, accessible, and interesting. Loved this book more than I expected to. Thank you to Netgalley and Clarkson Potter / Ten Speed Press for the ARC. The Cook You Want to Be is out 4/26/22.

  10. 4 out of 5

    Morgan

    These recipes are amazing.  I’ve been a fan of Andy Baraghani ever since I cooked his Lentils with Lemony Broccolini and Feta in 2019. I had high expectations for this book, and it exceeded them.  So far, I’ve made four recipes: Crispy Chickpea Bowl with Lemony Yogurt and Chile-Stained Fried Eggs Crisped Potatoes with Romesco Charred Brussels Sprouts with Creamy Nuoc Cham Cold Soba with Lemony Peanut and Crunchy Veg Each of them has been absolutely delicious! I don’t normally write reviews for cookbook These recipes are amazing.  I’ve been a fan of Andy Baraghani ever since I cooked his Lentils with Lemony Broccolini and Feta in 2019. I had high expectations for this book, and it exceeded them.  So far, I’ve made four recipes: Crispy Chickpea Bowl with Lemony Yogurt and Chile-Stained Fried Eggs Crisped Potatoes with Romesco Charred Brussels Sprouts with Creamy Nuoc Cham Cold Soba with Lemony Peanut and Crunchy Veg Each of them has been absolutely delicious! I don’t normally write reviews for cookbooks, because I don’t want to judge a whole book based on the few recipes that I’ve tried. In this case, I’ve seen enough. These recipes are so good that the book already deserves five stars, regardless of what else is in it. I didn’t know I could cook food that tasted this good. I look forward to cooking the rest of the recipes. The recipes don’t require too much skill, but they’re not for absolute beginners. This book is great for anyone who has a basic knowledge of how to cook. 

  11. 4 out of 5

    Sara Catherine

    I am absolutely obsessed with Andy B and I think this book made me even more obsessed!!! There is a bit more writing in it than I typically prefer in my cookbooks, but I loved hearing about his Persian upbringing and the personal anecdotes included! The recipes are incredible as well! I am so excited to try out Andy's toum recipe as well as several of the vegetable recipes (fennel in cream??? say no more!). I would say about 3/4 of the recipes have easily accessible items from a mid-size grocery I am absolutely obsessed with Andy B and I think this book made me even more obsessed!!! There is a bit more writing in it than I typically prefer in my cookbooks, but I loved hearing about his Persian upbringing and the personal anecdotes included! The recipes are incredible as well! I am so excited to try out Andy's toum recipe as well as several of the vegetable recipes (fennel in cream??? say no more!). I would say about 3/4 of the recipes have easily accessible items from a mid-size grocery store, which I appreciate!! I will say the recipes that I noticed may not have had accessible ingredients were things I might be willing to go out of my way to get from elsewhere. Regardless, I CAN'T WAIT to get my own copy of this book!!! I received an ARC from NetGalley and the publisher, so I'm not sure if all the pictures and layouts are exactly correct, but from what I could tell this is going to be an absolutely stunning book and I might even splurge on a signed copy!!!!

  12. 5 out of 5

    Donut

    Disappointed. The recipes are all too basic to really count as recipes (scrambled eggs, really?) and already well represented in hundreds of other cookbooks and websites, the writing has a negative undertone with continued statements that other people's ways are the wrong way, the personal essays are just... weak? There's a few stellar photographs but the majority of the photography feels very blah? This book could have really benefited from a more heavy handed editor, a clearer vision overal (a Disappointed. The recipes are all too basic to really count as recipes (scrambled eggs, really?) and already well represented in hundreds of other cookbooks and websites, the writing has a negative undertone with continued statements that other people's ways are the wrong way, the personal essays are just... weak? There's a few stellar photographs but the majority of the photography feels very blah? This book could have really benefited from a more heavy handed editor, a clearer vision overal (aforementioned scrambled eggs could've worked if this was a cookbook for beginners, but it is clearly not) and more clear direction in the photography. With the amount of amazing cookbooks coming out in recent years this just doesn't pass muster.

  13. 4 out of 5

    (a)lyss(a)

    I received a copy of this book through NetGalley in exchange for an honest review. This book was around 3.5 stars for me. I really like Andy! I was excited to read this book! I wish there were pictures of the finished product for the recipes since that's something that I look for in cook books. Also for go-to recipes I was expecting some that aren't as time intensive as many of these recipes are. That being said Baraghani makes some of these recipes sound very easy. There's also a good variety! Co I received a copy of this book through NetGalley in exchange for an honest review. This book was around 3.5 stars for me. I really like Andy! I was excited to read this book! I wish there were pictures of the finished product for the recipes since that's something that I look for in cook books. Also for go-to recipes I was expecting some that aren't as time intensive as many of these recipes are. That being said Baraghani makes some of these recipes sound very easy. There's also a good variety! Covering all sorts of meats, grains, and vegetables for any time of day or night this is a very intensive recipe book. This may not be a cook book for beginners, but it's definitely a way to step up your cooking.

  14. 4 out of 5

    Monique's booklist

    This is a decent cookbook with lovely illustrations and decent recipes. However, It feels a bit elitist. The author, at the beginning, is preachy about appliances, also snobby comments about other methods to create a dish. An example of this would be the “greatest aïoli” recipe. at the end of the page, there’s a note on how you can create an aioli differently; however, he states, “it's not really an aioli.” I felt like if he didn’t like that method, he could’ve just left it out of his cookbook a This is a decent cookbook with lovely illustrations and decent recipes. However, It feels a bit elitist. The author, at the beginning, is preachy about appliances, also snobby comments about other methods to create a dish. An example of this would be the “greatest aïoli” recipe. at the end of the page, there’s a note on how you can create an aioli differently; however, he states, “it's not really an aioli.” I felt like if he didn’t like that method, he could’ve just left it out of his cookbook and not condemned it.

  15. 4 out of 5

    Arllau

    Andy Baraghani does a great job explaining and giving great tips to help the beginner cook to expand their confidence in preparing good meals. The recipes may sound fancy and difficult, but are fairly easy to make. The ingredients can be found at most larger grocery stores. It is a good mix of different ethnic recipes that can be made as instructed and as your confidence in the kitchen grows easy to put your own twist, and switch up some of the ingredients. A good cookbook for those ready for th Andy Baraghani does a great job explaining and giving great tips to help the beginner cook to expand their confidence in preparing good meals. The recipes may sound fancy and difficult, but are fairly easy to make. The ingredients can be found at most larger grocery stores. It is a good mix of different ethnic recipes that can be made as instructed and as your confidence in the kitchen grows easy to put your own twist, and switch up some of the ingredients. A good cookbook for those ready for the next step. I received this book as an Advanced Reader's Copy from NetGalley.

  16. 4 out of 5

    Douglas Larson

    Creative dishes that sound delicious. The author admits to being obsessed with sesame seeds and calls for them or tahini and many recipes in this book. Unfortunately I am allergic to sesame and tahini and so won't be making those dishes that call for them. I saw a few recipes where I thought just omitting the sesame was doable without sacrificing the dish. But I estimate that about 20% of the recipes use sesame or tahini. Overall I like the authors relationship with food and look forward to tryin Creative dishes that sound delicious. The author admits to being obsessed with sesame seeds and calls for them or tahini and many recipes in this book. Unfortunately I am allergic to sesame and tahini and so won't be making those dishes that call for them. I saw a few recipes where I thought just omitting the sesame was doable without sacrificing the dish. But I estimate that about 20% of the recipes use sesame or tahini. Overall I like the authors relationship with food and look forward to trying some of his recipes.

  17. 4 out of 5

    Marie

    Am I in love with this cookbook? Clearly. Do I need to give a better review than this? Probably. I have to admit, I was always a fan of Andy Baraghani in BonAppetit and was eager to see what he would accomplish outside of it. The Cook You Want to Be is a lengthy book, the recipes are not overly complex and can be achieve by most home cook, you'll get everything between sauces, snacks, meat, fish, dessert, each inspired by middle east cuisine. I can't wait to buy this book and try 90% of the recipes Am I in love with this cookbook? Clearly. Do I need to give a better review than this? Probably. I have to admit, I was always a fan of Andy Baraghani in BonAppetit and was eager to see what he would accomplish outside of it. The Cook You Want to Be is a lengthy book, the recipes are not overly complex and can be achieve by most home cook, you'll get everything between sauces, snacks, meat, fish, dessert, each inspired by middle east cuisine. I can't wait to buy this book and try 90% of the recipes. Thanks NetGalley for the opportunity to review this book.

  18. 5 out of 5

    Bethany

    This is one of the best cookbooks you will ever own. Why? Because it teaches you how to be a better cook. You need this book. My favorites so far have been- crispy herb salsa verde, Jammy egg and scallion sandwiches, eat with everything cucumber salad, parmesan kale chip salad with tangy mustard dressing, charred brussell sprouts with creamy nuoc cham, and Kufteh. Buy this book. You will get to play with flavors and textures that will change the way you cook and eat.

  19. 4 out of 5

    Joni Owens

    First off, I loved the way this author wrote his intros. He doesn’t suggest you need to buy all these fancy tools to be a great home cook. Second, his recipes are elevated beyond the basics but by no means complicated. The ingredients are relatively easy to find. The recipes are well written and easily followed. The pictures that are included are beautiful and made me want to try to recreate them.

  20. 5 out of 5

    Rachel

    The book merges Andy’s Persian heritage and culinary traditions, as well as his own cooking style, beautifully. The photographs taken for the book give the feeling of going for a foodie shopping trip with Andy by your side and having him right in the kitchen with you while cooking and plating the food. Vegetarians will like that this book has very respectable vegetable and grain sections of their very own; though there is plenty for the omnivores in the crowd. If you’re a fan of Andy B and have The book merges Andy’s Persian heritage and culinary traditions, as well as his own cooking style, beautifully. The photographs taken for the book give the feeling of going for a foodie shopping trip with Andy by your side and having him right in the kitchen with you while cooking and plating the food. Vegetarians will like that this book has very respectable vegetable and grain sections of their very own; though there is plenty for the omnivores in the crowd. If you’re a fan of Andy B and have been following him since his Bon Appétit days, you’ll love cooking through (and reading) this book. I enjoyed getting to know Andy and his cooking/career origin story in this book. Thank you NetGalley/Clarkson Potter-Ten Speed Press for the ARC. The Cook You Want to Be- Out April 2022

  21. 5 out of 5

    Room Broom

    What a beautiful cookbook! I've tried a smattering of recipes from this book and I have to say, I really am enjoying them. The pomegranate walnut chicken is a new serious weeknight/weekend favorite for me! I really appreciate how this cookbook brought me new flavors that I wouldn't otherwise make which is what I love to get from a great cookbook. What a beautiful cookbook! I've tried a smattering of recipes from this book and I have to say, I really am enjoying them. The pomegranate walnut chicken is a new serious weeknight/weekend favorite for me! I really appreciate how this cookbook brought me new flavors that I wouldn't otherwise make which is what I love to get from a great cookbook.

  22. 5 out of 5

    Karen Bell

    What a refreshing cookery book. The author is so sensible ,he does not send you off to buy implements he has endorsed or has you hunting for loads of the ingredients you have never heard of (although there were a few). The recipes are delicious and not too complicated on the whole. Great food with a Persian twist.

  23. 4 out of 5

    Marge

    It came as a surprise to me how much I learned from reading his tips and general information. I consider myself to be an adventurous cook and am known for never serving the same meal twice. It will be such fun adding these unique recipes to my "try next" list. Thank you for the opportunity to review this book. It came as a surprise to me how much I learned from reading his tips and general information. I consider myself to be an adventurous cook and am known for never serving the same meal twice. It will be such fun adding these unique recipes to my "try next" list. Thank you for the opportunity to review this book.

  24. 4 out of 5

    Schuyler

    I love andy which is why I am giving 4 stars by default. There are few glimmers of great condiments but the promise of great salads, rice and eggs fell flat for me.

  25. 5 out of 5

    Shannon

    Not a single recipe I'm interested in making. Just not for me. Not a single recipe I'm interested in making. Just not for me.

  26. 5 out of 5

    Neville Townsend

    Loved it good information and clear recipe's that are easy to follow. A must for anyone interested in cooking. I received this book from the publishers via Netgalley for a review Loved it good information and clear recipe's that are easy to follow. A must for anyone interested in cooking. I received this book from the publishers via Netgalley for a review

  27. 4 out of 5

    Joni's Bookshelf

  28. 5 out of 5

    Reader

  29. 4 out of 5

    Ed Speer

  30. 5 out of 5

    Trena

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