The Cook You Want to Be

Be a better cook with flavour-forward everyday recipes and easy-to-understand techniques. This cookbook is for buyers of Ottolenghi Simple, Samin Nosrat's Salt, Fat, Acid, Heat, and Molly Baz's Cook This Book.

A New York Times Bestseller

Define and develop your individual cooking style - and become the cook you want to be - in 120 flavour-forward everyday recipes and easy-to-understand techniques.

Andy Baraghani is the talented chef behind many of Bon Appetit's viral recipes - favourites like Cauliflower Bolognese, Tahini Ranch Dressing and Ramen Noodles with Miso Pesto. He creates wow-factor flavours, delivers beautiful and satisfying meals with minimal fuss, and reworks well-known dishes in utterly delicious ways.

Andy's love of flavour began with the comforting dishes of his Iranian parents' immigrant household. By blending the home cooking of his upbringing with his professional training, Andy evolved into a culinary influencer by asking himself, 'What kind of cook do I want to be?'. In answering that question for himself - whether it's the cook who can balance flavours or the cook who makes a perfect salad - he became known for trying new techniques, working with easy-to-find but underused ingredients, and creating unexpected combinations.

Among his debut cookbook's 120 recipes and 120 sumptuous photographs, you'll find new surefire hits, such as Roasted Beetroot with Mint and Sesame, Pomegranate-Glazed Chicken Legs with Buttery Almonds, plus dozens of dishes to refresh and expand your weekly repertoire. In essays throughout the book, Baraghani shares convictions and key lessons.

This genre-breaking cookbook of transformative techniques and recipes will guide all to become the kind of cook they want to be.