A thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavorful recipes anyone can make.
Molly Baz is senior food editor at Bon Appetit. She develops recipes that run in the print magazine and online, appears as talent in several of the brand's popular YouTube series, and contributes to the Bon Appetit Foodcast. Molly lives in Los Angeles with her husband, Ben, and their teeny-tiny weenie dog, Tuna.
“Molly Baz is rethinking the way we engage with
cookbooks”—TASTE
“Cook This Book is for anyone who wants to learn kitchen skills
that stick.”—Esquire
“[Cook This Book is] packed with information about the principles
of great flavor and instructions on technique.”—Salon
“Recipe developer Baz delivers an exciting crash course in cooking
fundamentals via 95 recipes that don’t ‘ask too much of the home
cook.’”—Publishers Weekly
“Cook This Book is devoted to teaching foundational kitchen info
and basics that’ll help you cook efficiently.”—theSkimm
“Cook This Book is a syllabus for how to become a more
technically-skilled cook.”—Epicurious
“The recipes in this book are dripping with deliciousness.”—Eat
Your Books
“Whether you’re a novice or a pro, Molly makes you think about
cooking in an exciting and modern way that is foolproof and easy to
follow. This book will be your guide to mastering the basics,
cooking with all the right flavors, and bringing delicious meals to
the table every time without the guesswork.”—Bobby Berk, design
expert and Emmy-nominated host of Netflix’s Queer Eye
“This certainly ain’t your grandma’s cookbook. I mean, I know I
used to bake special M-shaped biscuits for Molly when she was a was
a little girl, but I never expected it would come to this! With
rich recipes and a design that just knock your socks off, this
cookbook is simply vibrant. And BOOM . . . don’t even get me
started about those innovative QR codes: all my technique-related
fears, gone with a vid. The photographs are sooo good they make me
want to eat the page! Now I may be a bit biased, but I know I’m not
wrong.”—Doug Baz, Molly’s Dad
“Surprising no one, Molly has written a book as smart, stylish, and
entertaining as she is. The recipes sound as good as they look, but
it’s the extras that will make your cooking that much extra: her
excellent explanations of how to balance flavors, the deep dive
into the crunchy, spicy, and herbaceous condiments that will turn
your dishes into taste sensations, and the instructional videos
that bring every technique to life. I love this book as much as I
love her (which is a lot!).”—Carla Lalli Music, author of Where
Cooking Begins
“With its DIY approach to culinary expertise, this is a great
starting point for home cooks wanting to develop flavor and
technique.”—Library Journal
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