**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./b>Andy Baraghani learned to cook professionally in such vaunted restaurants as Chez Panisse and Estela, but his love for flavor began with the comforting home dishes of his Iranian parents'' immigrant household.;Blending the home cooking of his upbringing and his professional training, Baraghani evolved into a culinary influencer by asking himself, "What kind of cook do I want to be?" In answering that question for himself--the cook who can balance flavors and the cook who makes a perfect salad, for example--he became known for trying new techniques, working with easy-to-find but underused ingredients, and creating unexpected combinations.;As the talent behind many of Bon Appetit''s viral recipes--favorites like Cauliflower Bolognese, Tahini Ranch, and Ramen Noodles with Miso Pesto--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 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).;;Showcasing more than 120 sumptuous photographs and 120 recipes for snacks, eggs, salads, vegetables, grains and legumes, pasta, fish, meat, and desserts, this cookbook is a trove of transformative techniques and recipes that will guide all to;become the kind of cook that they want to be.

“Bold, contemporary flavors leap from the pages of Andy Baraghani’s exciting book, enticing me to make everything he writes about. A multicultural roster of flavors infuses his recipes, from spicy, herbaceous, and garlicky sauces to smoky, crunchy appetizers and braised and roasted vegetables and meats . . . and, yes, a whole chapter on pasta too! The Cook You Want to Be lives up to its promise for anyone who wants to bring new flavors, textures, and techniques to the table—from one of the most dynamic cooks of our generation.”—David Lebovitz, author of My Paris Kitchen and Drinking French

“‘That Andy boy is clever,’ Andy thinks we’ll think, once we’ve tried one of his salads. He’s right! This book is full of things I want to make and cook, a selection of condiments and sauces I need a new shelf in the fridge for, and an altogether understandable obsession with sesame seeds. In The Cook You Want to Be, every recipe encourages us to take that one further twist or step to elevate it into the totally delicious.”—Yotam Ottolenghi, author of Ottolenghi Flavor

“This is not so much a cookbook as it a friend with great taste (buds) who loves to gossip about food. I feel like Andy’s cooking with me, a benevolent kitchen poltergeist guiding me toward the Kunz spoon as we perfect our sauces. We’ve snacked, we’ve saladed, we’ve fished. The food we made together is, of course, delicious.”—Raven Smith, columnist for Vogue

“With The Cook You Want to Be, Andy Baraghani does more than provide you with a blueprint to making delicious recipes. He changes the way you think about building flavor and layering texture. Beautifully shot and entertaining to read, this is a book for everyone.”—Dawn Davis, editor in chief of Bon Appétit

“What kind of cook do you want to be? If it’s one who is curious, fun, and tasteful, you’ve come to the right place. Andy shows us how to create a range of exciting, deeply satisfying dishes while making it look easy. These days, it can be hard to choose between all the new cookbooks—this one is a must-have.”—Ignacio Mattos, chef and author of Estela

“Andy Baraghani is one of my favorite modern cooks, and this book demonstrates why. The recipes in The Cook You Want to Be allow us to bring his high-impact flavors, colorful kaleidoscope of ingredients, and bright plates of beautiful food into our own kitchens. Load up on all the herbs and spices and cook your heart out!”—Heidi Swanson, author of Super Natural Cooking

Autorentext

Andy Baraghani

Klappentext

"In more than 100 recipes, 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"--

Zusammenfassung
**JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • 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.**

“This book is full of things I want to make and cook.”—Yotam Ottolenghi
 
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Saveur, Salon, Epicurious

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.

Leseprobe
Introduction

I really tried to not be a cook. I mean, this little gay Persian boy imagined he was going to be the next Al Pacino. Then, I thought I might be an anthropology professor. After I ghosted that idea, I put in a couple of years in the fashion world but grew tired of the lack of food in that industry.

Just because you love something deeply, I thought, doesn’t mean you should make it your career. I think I feared that if I worked in kitchens, the job would suck the joy out of what was always more than a hobby—more like an obsession—to me.

Thing is, I don’t remember a time when I was not obsessed with food. I remember going on a family trip to Paris when my sister and I were kids and we were each allowed to get one souvenir. She wanted a pair of leathery strappy black stilettos…