Description
It took Andy Baraghani over a decade of working in kitchens to discover what type of cook he wanted to be — a curious and always-hungry world traveler that loves his veggies, herbs and citrus and embraces his Persian heritage. Now, the chef, food writer and viral recipe developer is sharing what he’s learned in his debut cookbook,
The Cook You Want to Be
. Within these pages, you’ll find a bevy of beautiful, umami-rich and restaurant-worthy dishes that are perfect for any and every occasion, whether you’re whipping up a quick meal on a busy weeknight or you’ve got dinner guests to impress. Divided into eight sections by ingredient or course, there’s something for every taste and diet — think egg-forward dishes like Kuku Sabzi and Eggs in Spicy Tomato Curry; sharable snacks like Smoky Eggplant Dip and homemade Fluffy Flatbread; creative salads like Pomegranate Spoon Salad and Eat-With-Everything Cucumber Salad; veggie-forward favorites like Coconut Creamed Corn and Tangy Roasted Beets with Mint and Sesame Sprinkle; and impressive main courses like Mom’s Salmon and Shawarma-Spiced Lamb Chops with Pickled Salad — as well as soups, sauces and sweets galore! Each dish is captured in mouthwatering color photography and interspersed with essays from Baraghani recounting family memories, stories from his time working in restaurants and test kitchens and his many cooking philosophies. It’s a treasure trove of delicious dishes you’ll want to make on repeat — and the flavor combinations and techniques you pick up from Baraghani along the way might just help you discover the kind of cook you want to be!
8.25"W x 1"D x 10.75"H
by Andy Baraghani
photography by Michael Graydon and Nikole Herriott
hardcover
326 pages
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