A New York Times BestsellerDefine and develop your individual cooking style and become the cook you want to be in 120 flavourforward everyday recipes and easytounderstand techniques. Andy Baraghani is the talented chef behind many of Bon Appetits viral recipes favourites like Cauliflower Bolognese, Tahini Ranch Dressing and Ramen Noodles with Miso Pesto he creates wowfactor flavours, delivers beautiful and satisfying meals with minimal fuss and reworks wellknown dishes in utterly delicious ways. Andys love of flavour began with the comforting dishes of his Iranian parents immigrant household. Blending the home cooking of his upbringing and 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 the cook who can balance flavours and the cook who makes a perfect salad, for example he became known for trying new techniques, working with easytofind but underused ingredients and creating unexpected combinations.Among his debut cookbooks 120 recipes and 120 sumptuous photographs youll find for new surefire hits, such as Roasted Beetroot with Mint and Sesame, PomegranateGlazed 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 cookbook is a genrebreaking cookbook of transformative techniques and recipes that will guide all to become the...

Binding: Hardback;336 pages; Publisher: Ebury Publishing; Classification: WBA; Weight: 1530 g; Dimensions: 211 x 274 x 28

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