Andy Baraghani
Praise for The Cook You Want to Be
The Cook You Want to Be is explosive, but maybe not in the way you'd think. Andy fills the pages with
Helen Rosner, The New Yorker Radio Hour podcast
tiny changes, little tricks, tiny adjustments, small lessons that transform your cooking, from
everyday ...
Chef Andy Baraghani doesn't just want to inflame your taste buds, he wants to inflame your curiosity.
Jacob Anderson-Minshall, The Advocate
The gay Iranian American's The Cook You Want to Be: Everyday Recipes to Impress is more than a simple cookbo ...
I adore Baraghani's approach to cooking, which emphasizes using your intuition and senses,
G. Daniela Galarza, The Washington Post
feeling the food in your hands and tasting as you go.
The Cook You Want to Be is explosive, but maybe not in the way you'd think. Andy fills the pages with
Helen Rosner, The New Yorker Radio Hour podcast
tiny changes, little tricks, tiny adjustments, small lessons that transform your cooking, from
everyday ...
Chef Andy Baraghani doesn't just want to inflame your taste buds, he wants to inflame your curiosity.
Jacob Anderson-Minshall, The Advocate
The gay Iranian American's The Cook You Want to Be: Everyday Recipes to Impress is more than a simple cookbo ...
I adore Baraghani's approach to cooking, which emphasizes using your intuition and senses,
G. Daniela Galarza, The Washington Post
feeling the food in your hands and tasting as you go.
The Cook You Want to Be is explosive, but maybe not in the way you'd think. Andy fills the pages with
Helen Rosner, The New Yorker Radio Hour podcast
tiny changes, little tricks, tiny adjustments, small lessons that transform your cooking, from
everyday ...
Chef Andy Baraghani doesn't just want to inflame your taste buds, he wants to inflame your curiosity.
Jacob Anderson-Minshall, The Advocate
The gay Iranian American's The Cook You Want to Be: Everyday Recipes to Impress is more than a simple cookbo ...
I adore Baraghani's approach to cooking, which emphasizes using your intuition and senses,
G. Daniela Galarza, The Washington Post
feeling the food in your hands and tasting as you go.