The Cook You Want to Be


One of Bon Appétit's favorite talents shows you how to define and develop your individual cooking style—and become the cook you want to be—in 120 recipes.

Baraghani creates wow-factor flavors, delivers beautiful and satisfying meals with minimal fuss, and recasts well-known dishes in utterly delicious ways. Among his debut cookbook's 120 recipes for new surefire hits, such as Roasted Beets with Mint and Sesame, Spicy Basil Shrimp with Caramelized Lime, and Pomegranate-Glazed Chicken Legs with Buttery Almonds, home cooks will find dozens of dishes to refresh and expand their weekly repertoire. In twenty essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and key lessons (the importance of salting fish before cooking it).

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