Cook This Book: Techniques That Teach and Recipes to Repeat: A Cookbook Kindle Edition
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Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins 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, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor 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 though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste 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.
Details
Book Information
- Publisher
- Clarkson Potter
- Publication date
- April 20, 2021
- Language
- English
- Print length
- 303 pages
- ISBN-13
- 978-0593138281
Technical Details
- File size
- 145.2 MB
- Screen Reader
- Supported
- Enhanced typesetting
- Enabled
- X-Ray
- Enabled
- Word Wise
- Enabled
- Page Flip
- Enabled
- Accessibility
- Learn more
Frequently asked questions
- Who is the author of Cook This Book?
- The author is Molly Baz, as stated in the description.
- Does the book include video tutorials?
- Yes, the book features dozens of QR codes that link to short technique-driven videos hosted by Molly.
- What is the print length of the book?
- The print length is 303 pages.
Customer reviews
Generally, a really great cookbook, but with a little criticism too
There are things I love about this book and things I do not, but the positives so outweigh the negatives that I had to give it 5 stars. First, the good things, then the "eh" part... ++ the good ++ What I love is how complete the book is. It includes things that aren't often found in cookbooks, like how the brain perceives flavors and how to balance those perceived flavors to the max. Nothing gets too science-y, but there is just enough to deepen an understanding about the importance of understanding how flavors work together and how to build on that knowledge for maximum flavor benefit. The recipes are fairly easy, very doable, and really, really good. There are a few that seem like - why? - such as the Minimalist Wedge as if a classic Wedge isn't minimalist enough. (Unlike the classic Wedge, this one has a ranch-y dressing instead of blue cheese and is showered with garlic-y toasted panko crumbs instead of bacon - neither of which would fly with any classic Wedge-lover I know.) Even though that particular recipe is a miss, imo, it sort of illustrates what this book is all about - everything is just a little more or different than it initially might seem to be, and mostly successfully so. Within the recipes are QR codes that access videos on the author's site. The videos are thankfully only as long as they need to be and show cooking techniques that are much better learned by watching than by reading about. This is a really great aspect of this book. The pictures look as though they have had Instagram's retro-faded-look Nashville filter applied. There are photos of every recipe and my finished dishes have mostly looked liked the photos - possibly because of that filter? - but that's always a very satisfying event, whatever the reason. I've loved all of the recipes I've chosen to make so far (of course, I didn't choose to make any that didn't naturally appeal to me). Among those are: — Cold & Crunchy Green Beans with Garlicky Pistachio Vinaigrette - great flavor/texture combo — Caramelized Fennel with Parmy [sic] Frico - if you love fennel as I do, this is amazing. I find myself craving this dish every time I think about it. I've made this twice already — Jammy Pepps [sic] with Feta and Basil - the sweet/salty of this is so yummy — Smoked Trout Dip with Potato C's [sic] & Salmon Roe - no one could get enough of this — Roasted Salmon with Marinated Olives & Potato Chips - this is my favorite way to prepare salmon (owing to Samin Nosrat, tbh) and the chips add an element that my family thought was both hilarious and tasty — Strip Steaks au Poivre - haven't made this in forever and making it made me really sorry about missing out for so long Based on those forays, I just might cook my way through this whole book - something that I have almost, but not quite ever done with any other cookbook. -- the less good -- -- Serving suggestions for side dishes would have been great. It's so helpful when chefs include them, so I wish she had. -- The design of the book did not strike me as being ebook-friendly. The many spreads that are nothing more than big graphic type made me opt for the print version over the kindle one. -- Additionally, there is a feeling that the author is trying too hard to be hip or edgy or something and those instances can be pretty cringe. There are lots of shortened food words (as seen in the above recipe titles) and many mostly gratuitous swear words (although not as many as Thug Kitchen's). It's a shame since 98% of what the author writes is really quite engaging. -- The author writes as if the user of the book is already clued into her, her cooking style and her personal preferences, but I think this book is so good that it should have appeal far beyond her immediate fan base. The bottom line is that minuses are all pretty much stylistic and not related to the results gotten from the recipes, which far outweigh everything else. I highly recommend this book for the recipes and for learning how to be a better cook... but with the caveats mentioned above that I know some people will find more annoying than others .
There are things I love about this book and things I do not, but the positives so outweigh the negatives that I had to give it 5 stars. First, the good things, then the "eh" part... ++ the good ++ What I love is how complete the book is. It includes things that aren't often found in cookbooks, like how the brain perceives flavors and how to balance those perceived flavors to the max. Nothing gets too science-y, but there is just enough to deepen an understanding about the importance of understanding how flavors work together and how to build on that knowledge for maximum flavor benefit. The recipes are fairly easy, very doable, and really, really good. There are a few that seem like - why? - such as the Minimalist Wedge as if a classic Wedge isn't minimalist enough. (Unlike the classic Wedge, this one has a ranch-y dressing instead of blue cheese and is showered with garlic-y toasted panko crumbs instead of bacon - neither of which would fly with any classic Wedge-lover I know.) Even though that particular recipe is a miss, imo, it sort of illustrates what this book is all about - everything is just a little more or different than it initially might seem to be, and mostly successfully so. Within the recipes are QR codes that access videos on the author's site. The videos are thankfully only as long as they need to be and show cooking techniques that are much better learned by watching than by reading about. This is a really great aspect of this book. The pictures look as though they have had Instagram's retro-faded-look Nashville filter applied. There are photos of every recipe and my finished dishes have mostly looked liked the photos - possibly because of that filter? - but that's always a very satisfying event, whatever the reason. I've loved all of the recipes I've chosen to make so far (of course, I didn't choose to make any that didn't naturally appeal to me). Among those are: — Cold & Crunchy Green Beans with Garlicky Pistachio Vinaigrette - great flavor/texture combo — Caramelized Fennel with Parmy [sic] Frico - if you love fennel as I do, this is amazing. I find myself craving this dish every time I think about it. I've made this twice already — Jammy Pepps [sic] with Feta and Basil - the sweet/salty of this is so yummy — Smoked Trout Dip with Potato C's [sic] & Salmon Roe - no one could get enough of this — Roasted Salmon with Marinated Olives & Potato Chips - this is my favorite way to prepare salmon (owing to Samin Nosrat, tbh) and the chips add an element that my family thought was both hilarious and tasty — Strip Steaks au Poivre - haven't made this in forever and making it made me really sorry about missing out for so long Based on those forays, I just might cook my way through this whole book - something that I have almost, but not quite ever done with any other cookbook. -- the less good -- -- Serving suggestions for side dishes would have been great. It's so helpful when chefs include them, so I wish she had. -- The design of the book did not strike me as being ebook-friendly. The many spreads that are nothing more than big graphic type made me opt for the print version over the kindle one. -- Additionally, there is a feeling that the author is trying too hard to be hip or edgy or something and those instances can be pretty cringe. There are lots of shortened food words (as seen in the above recipe titles) and many mostly gratuitous swear words (although not as many as Thug Kitchen's). It's a shame since 98% of what the author writes is really quite engaging. -- The author writes as if the user of the book is already clued into her, her cooking style and her personal preferences, but I think this book is so good that it should have appeal far beyond her immediate fan base. The bottom line is that minuses are all pretty much stylistic and not related to the results gotten from the recipes, which far outweigh everything else. I highly recommend this book for the recipes and for learning how to be a better cook... but with the caveats mentioned above that I know some people will find more annoying than others .
I have gifted this cook book to three people already in under a month of owning it!
Dear Molly, what can I say? I (we) love your work and this BOOKKKKKK!!! My husband and I have loved cooking for ourselves & guests from this book over and over again! NONE of these recipes miss, and I have enjoyed cooking from it so much that I have gifted it to three other couples (check that order history Jeffrey Bezos) and recommended it to countless people every time I post a pic of our cooked recipes. Honestly, would love to collect my $.05 royalties at this point. Just kidding (but not really?) had to shoot my shot. Love the thoughtful tips and tricks throughout the book as well as bringing a cookbook to our tech century with QR codes for reference. My husband and I LOVE cooking together, for one another and others and this cook book has given us so much joy in addition to delicious meals (and extra lbs). Happy to cook from it and happy to gift it to people with all ranges of cooking confidence levels. Thanks, Molly!
Dear Molly, what can I say? I (we) love your work and this BOOKKKKKK!!! My husband and I have loved cooking for ourselves & guests from this book over and over again! NONE of these recipes miss, and I have enjoyed cooking from it so much that I have gifted it to three other couples (check that order history Jeffrey Bezos) and recommended it to countless people every time I post a pic of our cooked recipes. Honestly, would love to collect my $.05 royalties at this point. Just kidding (but not really?) had to shoot my shot. Love the thoughtful tips and tricks throughout the book as well as bringing a cookbook to our tech century with QR codes for reference. My husband and I LOVE cooking together, for one another and others and this cook book has given us so much joy in addition to delicious meals (and extra lbs). Happy to cook from it and happy to gift it to people with all ranges of cooking confidence levels. Thanks, Molly!
Improves your cooking skills
Great cookbook! Beautiful photos and easy-to-follow recipes. I have already made about 5 of these recipes, and ALL of them have been a hit! I would gift this book to any cooking lover or keep it for my personal cookbook collection. Essential for every kitchen!
Great cookbook! Beautiful photos and easy-to-follow recipes. I have already made about 5 of these recipes, and ALL of them have been a hit! I would gift this book to any cooking lover or keep it for my personal cookbook collection. Essential for every kitchen!
Learn to cook WITH this book!
My adult daughter is determined to learn to cook and requested this book as a gift. She loves the explanations and demonstrations of cooking techniques she encounters in recipes she wants to make. A great tool for those who want to learn!
My adult daughter is determined to learn to cook and requested this book as a gift. She loves the explanations and demonstrations of cooking techniques she encounters in recipes she wants to make. A great tool for those who want to learn!
