The Cook You Want to Be: Everyday Recipes to Impress

by Andy Baraghani

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Foodie

336 pages, Kindle Edition

First published May 24, 2022

Reviews

[Grace · Rating 5 out of 5]

4.5 rounded up

Thanks to NetGalley and the publisher for providing me with an ARC in exchange for an honest review!

I'll be honest, I hadn't ever heard of this cookbook author before, but I'm definitely going to be checking him out now! Full disclosure: I've yet to actually cook a recipe from this yet, but I've bookmarked a lot of recipes, far more than is usual for me in a standard cookbook given my various ingredient dislikes, but I'll come back and update as I make some! [Update: I've made some recipes, mentioned below!]

That being said, this cookbook was pretty stunning, and I can only imagine how much better it'd be in a physical copy as opposed to the digital ARC--I'm seriously considering purchasing it for myself, and gifting it to friends! There were a lot of gorgeous vegetarian recipes, along with many, many recipes that were naturally gluten-free. I'd say this is a great cookbook for people/families with either of those dietary restrictions, or if you're pescatarian, as the meat section is quite small, though it packs a punch for the meat-lovers!

The title of this "The Cook You Want to Be" felt really fitting. There's something quite aspirational and inspirational, both when it comes to the recipes and the format/design/photographs here, but in a way that doesn't feel depressing. This is the cook I want to be! There was such great variety in the recipes, and despite the somewhat fancy sounding/looking dishes, I actually thought the ingredient lists, techniques, and instructions all seemed quite reasonable. I appreciated that there were often substitution options for ingredients that might be harder to source (garlic instead of garlic greens, kale instead of swiss chard, etc) and that there were also serving suggestions in the beginning or end notes--one of my pet peeves is when cookbooks provide just a main dish or spread or side dish with no suggestions on how they would suggest pairing with other dishes for a full meal, so I really appreciated it.

There's a section at the beginning discussing preferred pantry items, cooking tools, etc. which I found helpful and informative, but not overly long. Same with his section and recipe intros, and little asides throughout--they were a delightful (and helpful) bit of context and commentary, but didn't detract from the recipes.

I'm genuinely super excited to make SO many of the recipes in this book--it's the kind of cookbook that inspires and invigorates! I'm super pleased I requested this ARC on a whim.

Truly, the only reason I'm knocking off half a star is because I did wish there were more photographs. The ones we have are gorgeous and so lush, but there are a few recipes without any at all (thankfully not too many!) and some of the recipes have photos in-process but not finished, etc. I'm also really hoping the binding is the kind that lays flat, as that's another pet peeve of mine in cookbooks, though it's sadly pretty common.

Recipes I've Made
Borani Yogurt Dip -- SO freaking good! Ate with raw veggies, and will definitely be eating this all summer.
Buttery Nori-Speckled Rice -- WOW. Not a massive Nori fan, and I was worried this would be undersalted due to the technique, but I followed it to the letter and it was phenomenal.
Tahini Ranch -- This was DEAD easy and so addictive. Ate it as a dip with blanched asparagus and raw carrots. Phenomenal.
Sticky-Sweet Roast Chicken -- Easy and tasty! Though next time I'd make it for a bigger crowd and not as meal prep for one, as the flavors and textures here shine best on day 1.
Ginger Asparagus Stir-Fry -- Another really quick and easy dish, that was super delicious and will definitely make it into regular rotation.
Crisp & Fluffy Flatbread -- Easy and comes together with ingredients I basically always have on hand. Definitely better than the store-bought stuff!
Broken Feta with Sizzled Mint and Walnuts -- ate this with the flatbread above and HOLY COW, this is a fabulous appetizer. Came together really quickly, too--less than 10 minutes if you've got the ingredients on hand.
Eat-with-Everything Cucumber Salad -- really quick, easy, and tasty no-heat side! Cucumber is often a veggie that I have leftovers of, and all the other ingredients in this one are things I almost always have on hand. Great quick summer side!
cold soba with lemony peanut and crunchy veg -- this was SO tasty and came together super quickly--less than 30 minutes from start to finish. Great meal for a hot summer day.
halloumi with lemony honey and sesame salt -- really quick and simple recipe and perfect for summer! I ate it as a main with a big side salad.

[Steve Baker · Rating 5 out of 5]

I’ve spent a lot of time with this book in 2024 and am all the better for it.

[Jenn Adams · Rating 4 out of 5]

Used to watch Andy on Bon Appetit. Some of these recipes fall into the common cookbook trap of "I swear this recipe looks hard but it's soo easy!!" Sure. Also, could have had more pictures of complete dishes - but considering this was an ARC, maybe it will. Otherwise though, there was a lot to like here. Andy does make everything seem enjoyable and fun. There are helpful tips on "how to use" things like sauces and how to change other recipes to your own preferences. Nothing ground-breaking, but fairly lovely.

Thanks to Edelweiss and the publisher for this eARC in exchange for my honest review.

[LittleRead · Rating 5 out of 5]

This is a fabulous book, full of recipes and helpful tips and tricks, which makes it way more than just a cookbook. I’ve always tried new seasonings and spices as I experience them in my travels. I also like learning form others, but at the end of the day we all have a little flair of our own that makes us unique. It may not come out for awhile as you’re learning, but as you gain confidence it starts to come out, your own personal cooking DNA

The recipes in this books are easy to follow, the pictures are drool worthy and you’ll learn a few tips and tricks no matter your cooking level. Definitely a great book for cooks of all levels.

[Maria Karabatsos-Tsakalaki · Rating 5 out of 5]

Je ne pourrai jamais exprimer combien J’ADORE ce livre. Les recettes sont inspirantes, uniques et tout simplement délicieuses.
Ça fait 2 ans que je l’ai lu pour la 1e fois et j’y retourne constamment.
>50 recettes essayées, dont plusieurs refaites à maintes reprises.
Merci Andy!!!

[T · Rating 3 out of 5]

Interesting, albeit bougie, cookbook. It might not be for everyone due to lack of availability of ingredients.

[Chessa · Rating 4 out of 5]

Fantastic recipes and a beautiful layout in this cookbook by a long-time contributor to Bon Appetit (for those of us who used to watch a lot of their YouTube content). Everything I tried was delicious, and I bookmarked MANY things to try next. I really like Baraghani’s approach to cooking - it’s very doable while still being opinionated in a fun way.

[Stephanie · Rating 3 out of 5]

Some beautiful recipes but not an every day cookbook. Depending on where you live, you’ll have trouble finding some ingredients locally. It’s not a cookbook that I could justify the price for the recipes I’d actually use.

[Annie · Rating 5 out of 5]

Originally posted on my blog: Nonstop Reader.

The Cook You Want to Be is an interesting and inspirational guide with recipes by Andy Baraghani. Due out 24th May 2022 from Crown Publishing on their Loreena Jones imprint, it's a substantial 336 pages and will be available in hardcover and ebook formats.

The author has such a chatty, engaging, and friendly style of writing that I found myself reading this cookbook/memoir/masterclass cover to cover, more like a novel than a cookbook. He has worthwhile things to say about cooking and food, about the nature of hospitality and culture, and about eating and how our lives and experiences inform our growth as cooks.

The recipes are arranged thematically and built up systematically - from partial recipes, sauces, ingredients, breadcrumbs, etc through eggs, snacks, salad, veg, grains, soup, fish, meat, and sweets. Throughout the text, between and in the recipes, Mr. Baraghani gives tips, observations (buy new ingredients, explore, try), and encourages readers to stretch their own boundaries.

The recipes are written with an introduction and tips for serving, followed by ingredients in a bullet list (measurements are given in imperial - US measures), and step by step cooking instructions. Nutritional information is not provided. Many of the recipes contain photos. The photography is clear and many photos are in color. Serving suggestions are attractive and appropriate. Most of the recipe ingredients will be familiar to North American cooks. Some few will require access to a larger metropolitan area or a well stocked international market.

Five stars. This would be a good choice for public library acquisition, and for the home cook's library.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Morgan · Rating 5 out of 5]

These recipes are amazing. 


I’ve been a fan of Andy Baraghani ever since I cooked his Lentils with Lemony Broccolini and Feta in 2019. I had high expectations for this book, and it exceeded them. 


So far, I’ve made four recipes:

Crispy Chickpea Bowl with Lemony Yogurt and Chile-Stained Fried Eggs

Crisped Potatoes with Romesco

Charred Brussels Sprouts with Creamy Nuoc Cham

Cold Soba with Lemony Peanut and Crunchy Veg


Each of them has been absolutely delicious! I don’t normally write reviews for cookbooks, because I don’t want to judge a whole book based on the few recipes that I’ve tried. In this case, I’ve seen enough. These recipes are so good that the book already deserves five stars, regardless of what else is in it. I didn’t know I could cook food that tasted this good. I look forward to cooking the rest of the recipes.


The recipes don’t require too much skill, but they’re not for absolute beginners. This book is great for anyone who has a basic knowledge of how to cook. 

UPDATE:

I’m revisiting this review a year later to say that I’ve cooked a few more recipes from this book, and it still has a perfect track record:

Coconut Creamed Corn
Crispy Mushrooms with Buttery Soy and Runny Yolks
Caramelized Sweet Potatoes with Browned Butter Harissa
Farro with Melty Zucchini and Sumac
Chelo ba Tahdig
Hot-and-Sour Garlic Soup with Shiitake and Celery
Spicy Coconut Chowder with Toasted Garlic
Sweet-and-Sour Caramelized Squash with Pistachio Za’atar
Perfect Cauliflower with Spicy Coconut Crisp
Faloodeh

I hope Andy Baraghani opens a restaurant. I would love to eat a three-course meal of his food without having to prepare all three courses myself.

[Donut · Rating 2 out of 5]

Disappointed. The recipes are all too basic to really count as recipes (scrambled eggs, really?) and already well represented in hundreds of other cookbooks and websites, the writing has a negative undertone with continued statements that other people's ways are the wrong way, the personal essays are just... weak? There's a few stellar photographs but the majority of the photography feels very blah?

This book could have really benefited from a more heavy handed editor, a clearer vision overal (aforementioned scrambled eggs could've worked if this was a cookbook for beginners, but it is clearly not) and more clear direction in the photography.

With the amount of amazing cookbooks coming out in recent years this just doesn't pass muster.

[Laura · Rating 4 out of 5]

This is a fun book, with lots of Persian inflected flavor. The author is very encouraging and inspires confidence in the kitchen. I love his pickling tips and snacks. Those are the highlights for me. While there isn’t nutritional information, most dishes are vegetarian (with smallish sections on chicken and fish). I like that the author empathizes technique over tools, and his tone is encouraging and conversational.

I could’ve used more photos of finished dishes, but this is a fun book worth checking out for some new ideas in the kitchen. While his flavors are unique, there are lots of pasta dishes in here that would appeal to families or groups.

[Bethany · Rating 1 out of 5]

Not my style of food, and fancier:more involved than I have time to dedicate to cooking. If you’re okay with those things, then this cookbook is for you.

[Books To Bowls · Rating 4 out of 5]

This cookbook gives off a vibe that's less "chef's whites and Michelin stars" and more "cool friend with a killer kitchen and an even better playlist." It's stylish without being pretentious, encouraging without being condescending, and, most importantly, focused on delivering big, bold flavors. Baraghani isn't trying to intimidate you with fussy techniques or impossible-to-find ingredients; he's inviting you into his world of vibrant, unfussy cooking where the goal is to create dishes that are as fun to make as they are to eat. Think of it as a culinary pep talk, a friendly nudge to get you excited about spending time in the kitchen and creating food that you're genuinely proud of—food that's worthy of a few Instagram snaps but tastes even better in real life.

The recipes themselves are a testament to this modern, flavor-first philosophy. While meat and fish have their place at the table, vegetables are the real MVPs here. They're not just relegated to side-dish status; they're the stars of the show in many of the mains, salads, and even some of the snacks. It's a "plant-forward" approach, but not in a preachy, restrictive way. It's more like, "Hey, vegetables are delicious and versatile, let's make them the center of attention!"

The balance of categories, from substantial mains and satisfying grain bowls to vibrant salads and comforting soups, means there's something for every craving and every season. And with a sprinkling of snacks and desserts thrown in for good measure, it's clear Baraghani wants to equip you for any culinary occasion, from a casual weeknight dinner to a slightly more impressive gathering. It's all about building a foundation of flavor, encouraging improvisation, and ultimately, empowering you to become the confident, flavor-obsessed cook you've always wanted to be.

All in all, the book breaks down as follows:

325 pages
110 recipes

19% Dependents*, 21 recipes
5% Breakfast, 6 recipes
45% Dinner/Lunch Mains, 49 recipes
24% Salads, 12 recipes
19% Grains/Pasta Meals, 9 recipes
14% Soups, 7 recipes
16% Fish Meals, 8 recipes
27% Meat Focused Meals, 13 recipes
16% Veggie Sides, 18 recipes
5% Desserts, 5 recipes
10% Snacks, 11

Andy Baraghani's writing style is like that friend who's always got a great story to tell, a killer recipe up their sleeve, and a contagious enthusiasm for all things delicious. I found myself devouring The Cook You Want to Be cover to cover, not because I was diligently testing recipes (though I did do some of that!), but because it was just plain fun to read. It's part cookbook, part memoir, part masterclass, all wrapped up in a chatty, engaging package. He's not just dishing out instructions; he's sharing his philosophy on food, hospitality, culture, and how our life experiences shape us in the kitchen (and beyond). It’s like hanging out in his kitchen, soaking up his culinary wisdom (and maybe stealing a few snacks).

I like how the recipes are organized, building upon each other like a culinary symphony. We start with the building blocks – sauces, ingredients, breadcrumbs (the unsung heroes of the kitchen!) – and then progress through eggs, snacks, salads, veggies, and so on, culminating in satisfying mains and sweet treats. Baraghani peppers the text with tips, observations ("buy new ingredients, explore, try!"), and gentle encouragement to push our own culinary boundaries. The recipes themselves are clearly laid out with intros, serving suggestions, bulleted ingredient lists (using US measurements, because 'Murica!), and step-by-step instructions, often accompanied by vibrant photos. Most ingredients are easy to find for North American cooks, though a trip to a well-stocked international market might be required for a few of the more specialized items.

Here's where things get a little spicy (pun intended). When a book boldly proclaims "Get this book to be the cook you want to be," I expect a bit more…guidance on the how. I wanted more narrative on the developmental process of cooking, more exploration of variations and substitutions, and more explanation on why certain techniques are considered "the best way." It felt a little like an autobiography dressed up as a "your food journey" guide.

Definitely worth grabbing if you ever see it on sale.

[ChefTreana · Rating 3 out of 5]

Let me first say I had no idea this author was a TV Personality, until mid-way through the book, when he started to mention his TV interviews and how his Persian New Year recipe for Bon Appétit being his breakthrough.

What Drew Me to This Book:
I chose this book for 2 reasons: I noticed it had won a James Beard Award and because I love cookbooks that tell a story and weave in recipes for context. I like a cookbook worth reading, not just flipping through.

How This Book Made Me Feel:
After reading this cookbook I felt motivated to step out of my foodie comfort zone. He created recipes with international inspiration that I hadn’t even thought of since culinary school. He brought in flavors from African Heritage and Iranian Culture, and he even went so as far, as to introduce uncommon cooking techniques.

This book made me want to volunteer at the next Multicultural Food Expo, it made me want to spend some time researching various cooking techniques.

This book reignited my appreciation for slow cooking methods like marinating and stewing. It reminded me that food is more than just throwing seasonings together; it's about patience and mastery of technique.

My Highlights & Quirks:
The author particularly enjoys using citrus, herbs, and spices. A citrus lover's paradise! Be forewarned, if you're not a citrus fan, this might not be your best match. I have a sneaking feeling this author has spy’s out there confiscating this book from non-citrus enthusiasts.

He has a unique approach to using tomato products and toasting spices. “Tomatoes are treated with respect… and used strategically.”

The book has a great variety of sauces with distinct textures. “Sauces are a symphony of textures.”
His thought on cooking with meat – He offers insightful thoughts on cooking meat, particularly chicken. He sees chicken breasts as a challenge and provides methods to achieve juicy perfection.

Keep-It or Swap It?
(Swap It) The title was defiantly some “click bate” For some reason based on the title I thought it was going to dive deeper into who the author was, or I was going to walk away with some self-discovery to help me unearth a hidden culinary passion.

While I wouldn't say I'm head-over-heels in love with this book, it was a captivating read and a perfect gift pick. It's ideal for someone seeking to add some spice (literally and figuratively) to their next dinner party.

As an e-book, I'll keep it for reference. However, if it were a physical copy, I might consider swapping due to the recipe ingredients. Some items might be hard to find locally, and I foresee myself altering many recipes. Still, it's a fantastic resource for those seeking something different, a culinary adventure that pushes boundaries.

It’s a good book when you are looking to cook something different, but because several of the food items are hard to get in local stores and I would find myself modifying most of the recipes.

[Serena · Rating 5 out of 5]

A first cookbook is a special thing, and the recipes included paint a picture of the writer- and speaks volumes about the type of cooking they perform. Andy cooks fresh, vegetal, spicy, sour, and deeply savory food. He aims to activate all those taste buds on your tongue and he succeeds. His restaurant experience shines here- you can tell he thinks a great deal about the meal being served, a long simmered braise with his Crispy Herb Salsa Verde. The cookbooks coming out by the alumni of the BA Test Kitchen have been particularly special- such good and creative spins on recipes, such bold and zhoozed up condiments and attention to texture, taste, acid, and sensibilities. This book feels very Carla Lalli Music in style, with a Molly Baz sensibility, if those descriptors help you any. Its very elevated and classy, with just the right amount of a push, but with a Molly-esqe focus on bold, lemony, spicy, and herby flavors- just dialed up to eleven.

Andy’s book has a dinner party vibe- and he espouses the right opinion on a reuben- corned beef with melted swiss. Yum. he also goes through a quart of full fat yogurt every day, so my mothers pushing of no fat greek yogurt be damned! In a weird way I feel like this book is healthy, even though many of the recipes include a glorious amount of olive oil, and that’s in part because of his lemon, Greek yogurt, and herb focused cooking.

Something that I find very special is Andy’s wordsmithery- he has such a way with words that just sound so unctuous, jammy onions, descriptiors like whispy-lacy. Also, Andy has incidentally given me fashion advice- as a Vivienne Westwood pearl necklace is my staple piece of jewelry, and I was just debating buying a pair of matching drop Pearl earrings- to which Andy suggests aren’t more but “diminishing.” Come to think of it, I couldn’t agree more.

My favorite chapter is the dessert chapter, a refreshingly homey chapter where Andy admits he is not a pro-baker by any means, but is however a dessert buyer- as treatised by my favorite essay “I Will Do Dessert.” This book is lovely, and my only complaint is that I wish it had more main dish recipes, even though there are many very, very good looking- and he does have to save something for his second cookbook (fingers crossed).. In sum, this is a lovely first coookbook, and one that I will read for years to come, and yes Andy, I will get it Tumeric stained.

Thanks to NetGalley and Clarkson Potter/Ten Speed for my ARC!

[Kimberly · Rating 4 out of 5]

Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the opportunity to read an advanced reader's copy of this cookbook for an honest review.

“The Cook You Want to Be” from Andy Baraghani reads like a love letter from a seasoned chef to inspire home cooks to become more adventurous and take their cooking to the next level.

Baraghani’s writing is so friendly, laid-back, and even playful at times that you would think he was writing this cookbook for someone he knew his whole life. For a cookbook, I was surprised to find how personal he became at times, but that vulnerability helped me understand why he prepared and cooked the dishes the way he did.

As a regular home cook (and the keeper of more cookbooks than I can fit onto my pantry’s shelf), I found this cookbook to be very inspiring with many tasty options I couldn’t wait to try, most of the recipes were easy to follow with great tips, and the delicious photos sold many dishes for me. I appreciated that many dishes were produce-heavy since we’re mostly meat-free in my house. However, Baraghani loves to use anchovies in many of his recipes, and I try to steer clear of them due to intolerance. I wish he would have offered a substitute so I could still make a successful dish.

One big takeaway for me so far from this cookbook was trying Baraghani’s tip for mixing all salads with your hands instead of utensils to really get the dressing distributed evenly and not leaving a pool of dressing in the bottom of the bowl. I have tried this technique twice and have been amazed with not only how much better my salads taste, but also that I’m using less dressing than I thought I needed!

My only complaint was that I wanted to see more photos of the completed dishes. While I do appreciate some “in progress” photos while I’m working through a recipe, I want to know what the finished product is supposed to look like.

Overall, I would highly recommend this cookbook to any home cook who wants to try some new and flavorful dishes. While not all the recipes will appeal to everyone, Baraghani’s variety in the dishes, his personal stories, and expert advice are well worth a read through the entire book.

[Alissa Avilov · Rating 5 out of 5]

Wow. Obviously Andy Baraghani is a well known chef, with this book he is letting us know who he really is outside of BA and the institutions he has been a part of in the past. I am really blown away.

The photography is stunning - it is playful, artistic, creative, different, and fun. The images indicated to me that this book has a point of view, and that it is a little different from every other book on the shelf. The prose is surprising - I felt like I somewhat knew Andy from my time as a BA subscriber and youtube watcher, but he is just a delight. His writing is very tongue-in-cheek, conversational, and personal. I loved hearing his voice and his stories.

The sections are broken out as follows: Might Little Recipes, Start (or End) Your Day with an Egg, Snacks to Share....or Not, Salad for Days, Mind Your Veg, Grains, Pastas, Cheap Happiness, Meaty Things, Soup Obsessed, Fish, I Love You.

Andy's cooking is influenced by his Persian roots, California upbringing, and time cooking in both professional kitchens and home kitchens. I love what he wrote in the beginning: there is no recipe in this book that he can't make in his small NYC kitchen. And that is definitely reflected in the book! The recipes are down to earth, accessible, and interesting.

Loved this book more than I expected to. Thank you to Netgalley and Clarkson Potter / Ten Speed Press for the ARC. The Cook You Want to Be is out 4/26/22.

[Kerry Croucier · Rating 4 out of 5]

THE COOK YOU WANT TO BE, Andy Baraghani’s debut cookbook, is an interesting compilation of recipes by a chef and writer for Bon Appetit. The recipes are different in that they look more complicated than they are, some using ingredients that are unique or a little harder to find for the typical home cook, but he does provide suggestions for replacements of those ingredients, as well as sharing ideas for implementing his techniques with different ingredients.
A good many of Baraghani’s recipes seem simple, but it’s the combination of ingredients and techniques that make them stand out. There is a definite spin toward his heritage in his recipes, which brings the ingredients and flavors to a wider audience. His introduction and other explanations are entertaining (although, at times, a little preachy) and helpful, as are the section and recipe intros. I especially liked the section on how to create memorable snacks focusing jazzing up quality purchased items. Yum!
As with any cookbook, some recipes/ingredients (sorry, fennel) aren’t for me, but there are many more that did spark my imagination, and there are many sauces that will be staples in my fridge (hello, Fresh and Puckery Lemon Sauce and Tahini Ranch). THE COOK YOU WANT TO BE is a solid collection of recipes and beautiful, creative photos.
Thanks to Ten Speed Press for the gifted copy of the cookbook. All opinions are my own and freely given.
#TheCookYouWantToBe #AndyBaraghani #TenSpeedPress #LorenaJonesBooks

[Karen Hancock · Rating 5 out of 5]

The Cook You Want to Be: Everyday Recipes to Impress is an excellent cookbook by celebrated chef and food writer, Andy Baraghani. His Persian roots are evident in the recipes he presents, and the variety of dishes will satisfy even the pickiest of eaters. Even though many of the recipes have foreign origins, the ingredients called for are fairly common and can be found in regular grocery stores.

In addition to great recipes, there are dozens of helpful hints and techniques for home cooks to improve their cooking skills. The recipes are presented in the traditional form, so that they are easy to follow. Most of the recipes call for minimal ingredients, and are not difficult to prepare. There are also beautiful photographs of most of the dishes, which are inspiring. The prose is well-written, so this cookbook is one to curl up in a corner and read cover to cover.

Especially inspiring are the vegetable recipes – there are many, and they are unique and mouthwatering. There are other tempting recipes for fish, lamb, pork, and chicken. Dessert recipes are scarce, but the ones included are beautiful and tempting. Everyone will find something to love in this cookbook.

This is a fun and informative cookbook, and most cooks will welcome it as an addition to a cookbook shelf.

Special thanks to NetGalley for supplying a review copy of this book.

[Douglas Shore · Rating 4 out of 5]

I feel the title should have taken a different turn. 'the cook I wanted to be!' perhaps. Having read the whole book, I know it's less about your journey in the world of food and cooking and more about Andy's journey - which is not a bad thing; that's part and parcel of why I bought the book!

However, when you are marketing a book directed to the consumer with the bold print so wonderfully decorated across the front and so bold as to say, 'Get this book to be the cook you want to be,' I would expect more of a narrative around the development and how this is interchangeable or how to make something and the multiple ways you could do this or why is not important to follow rigidly the process that Andy himself states as vitally important or the "best way."

I expect the drama, the slight catyness, the fun quips and drawl notions of ex-Hollywood glamour, it's Andy - would you expect less? But in a book titled "The cook you want to be", it feels odd and displaced! Like an autobiography masquerading as "your food journey"

I like the recipes and find the Persian influence fascinating - I wish there were more of it. But would I recommend this book to become a master in the kitchen - No! It's good to read to understand another perspective on food and their wants from the kitchen, but not as a guide to help me cook - there I feel it fails.

[Susan Coulter · Rating 5 out of 5]

I was eagerly awaiting The Cook You Want To Be by Andy Baraghani and I was not disappointed. I love the look of this cookbook, but better than that, I love the stories it contains along with the delicious food. After receiving an electronic copy of this book for review, I went out and bought a physical copy which I think best expresses what I thought of this book. I plan to use it a lot. There are a lot of vegetables in this book, and I love vegetables. I am always looking for new ways to cook and have a quest to make more delicious vegetable and grain dishes. This does not mean that this is a vegetarian book, because it is not. The snacks, the soup, and indeed the meat dishes are all easy to prepare once you have the right ingredients, and the desserts all look and sound amazing as well. I look forward to sharing the new dishes that I make and have been inspired by this book. Thank you to NetGalley and Clarkson Potter/Ten Speed Press for providing a copy of this book in exchange for an honest review.

[Sara Catherine · Rating 5 out of 5]

I am absolutely obsessed with Andy B and I think this book made me even more obsessed!!! There is a bit more writing in it than I typically prefer in my cookbooks, but I loved hearing about his Persian upbringing and the personal anecdotes included!

The recipes are incredible as well! I am so excited to try out Andy's toum recipe as well as several of the vegetable recipes (fennel in cream??? say no more!). I would say about 3/4 of the recipes have easily accessible items from a mid-size grocery store, which I appreciate!! I will say the recipes that I noticed may not have had accessible ingredients were things I might be willing to go out of my way to get from elsewhere.

Regardless, I CAN'T WAIT to get my own copy of this book!!! I received an ARC from NetGalley and the publisher, so I'm not sure if all the pictures and layouts are exactly correct, but from what I could tell this is going to be an absolutely stunning book and I might even splurge on a signed copy!!!!

[(a)lyss(a) · Rating 4 out of 5]

I received a copy of this book through NetGalley in exchange for an honest review.

This book was around 3.5 stars for me.

I really like Andy! I was excited to read this book! I wish there were pictures of the finished product for the recipes since that's something that I look for in cook books. Also for go-to recipes I was expecting some that aren't as time intensive as many of these recipes are.

That being said Baraghani makes some of these recipes sound very easy. There's also a good variety! Covering all sorts of meats, grains, and vegetables for any time of day or night this is a very intensive recipe book. This may not be a cook book for beginners, but it's definitely a way to step up your cooking.

[Arllau · Rating 4 out of 5]

Andy Baraghani does a great job explaining and giving great tips to help the beginner cook to expand their confidence in preparing good meals. The recipes may sound fancy and difficult, but are fairly easy to make. The ingredients can be found at most larger grocery stores. It is a good mix of different ethnic recipes that can be made as instructed and as your confidence in the kitchen grows easy to put your own twist, and switch up some of the ingredients. A good cookbook for those ready for the next step.
I received this book as an Advanced Reader's Copy from NetGalley.

[Marie · Rating 5 out of 5]

Am I in love with this cookbook? Clearly.
Do I need to give a better review than this? Probably.

I have to admit, I was always a fan of Andy Baraghani in BonAppetit and was eager to see what he would accomplish outside of it.

The Cook You Want to Be is a lengthy book, the recipes are not overly complex and can be achieve by most home cook, you'll get everything between sauces, snacks, meat, fish, dessert, each inspired by middle east cuisine. I can't wait to buy this book and try 90% of the recipes.

Thanks NetGalley for the opportunity to review this book.

[Monique's booklist · Rating 3 out of 5]

This is a decent cookbook with lovely illustrations and decent recipes. However, It feels a bit elitist. The author, at the beginning, is preachy about appliances, also snobby comments about other methods to create a dish. An example of this would be the “greatest aïoli” recipe. at the end of the page, there’s a note on how you can create an aioli differently; however, he states, “it's not really an aioli.” I felt like if he didn’t like that method, he could’ve just left it out of his cookbook and not condemned it.

[Douglas Larson · Rating 4 out of 5]

Creative dishes that sound delicious. The author admits to being obsessed with sesame seeds and calls for them or tahini and many recipes in this book. Unfortunately I am allergic to sesame and tahini and so won't be making those dishes that call for them. I saw a few recipes where I thought just omitting the sesame was doable without sacrificing the dish.
But I estimate that about 20% of the recipes use sesame or tahini.

Overall I like the authors relationship with food and look forward to trying some of his recipes.

[Amy · Rating 4 out of 5]

A really nice cookbook with interesting anecdotes from the author. Although the recipes are geared toward the beginner, more experienced cooks won't feel it's too basic.

I especially liked how many recipes there were, all with clear, concise directions, and most recipes have a manageable amount of ingredients. The recipes lean toward the author's Persian background, lots of lemons, and lovely spice combinations.

Definitely worth reading, I can't wait to try some of these recipes!

Thank you Netgalley and the publisher for allowing me to receive an ARC!

[Asha · Rating 4 out of 5]

As a preface, I'm a college student without a car, so my ability to purchase things is limited to a bus line.

This cookbook was really interesting in that it wasn't just recipes, there were lessons scattered within the recipes to help you learn and really become a better cook. That being said, I didn't really have access to all the ingredients close to me. Especially as someone who is learning to cook (aka the target demographic) not being able to find the ingredients easily seems counterproductive. But overall, lovely recipes, pretty photos, and well written.