Andy Baraghani

The Cook You Want to Be
  • The Cook You Want to Be

  • Define and develop your individual cooking style - and become the cook you want to be - in 120 flavour-forward everyday recipes and easy-to-understand techniques.

    Andy Baraghani is the talented chef behind many of Bon Appetit's viral recipes - favourites like Cauliflower Bolognese, Tahini Ranch Dressing and Ramen Noodles with Miso Pesto - he creates wow-factor flavours, delivers beautiful and satisfying meals with minimal fuss and reworks well-known dishes in utterly delicious ways.

    Andy's 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 easy-to-find but underused ingredients and creating unexpected combinations.

    Among his debut cookbook's 120 recipes and 120 sumptuous photographs you'll find for new surefire hits, such as Roasted Beetroot with Mint and Sesame, Pomegranate-Glazed 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 genre-breaking cookbook of transformative techniques and recipes that will guide all to become the kind of cook that they want to be.

Andy Baraghani started his professional cooking career as a teenager at Chez Panisse in Berkeley, California, and the acclaimed New York restaurant Estela. He then worked as a writer and test kitchen cook at Saveur and Tasting Table before joining Bon Appétit as a senior editor. Baraghani played a key role in building Bon Appétit's Healthyish vertical and popularising the brand's instructional videos on YouTube, including hosting his own series, Andy Explores. As the child of parents who emigrated to California from Iran in 1976, Andy grew up knowing that yogurt should always be within arm's reach.

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