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Cook This Book: Techniques That Teach and Recipes to Repeat: A Cookbook Hardcover – Illustrated, April 20, 2021

4.8 out of 5 stars 1,177 ratings

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From the Publisher

Editorial Reviews


“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

About the Author

Molly Baz is a food editor and recipe developer whose stories and recipes have been featured in Bon Appétit magazine and who has appeared in the brand’s YouTube shows, Making Perfect and Molly Tries. Molly lives in Los Angeles with her husband, Ben, and their teeny-tiny weenie dog, Tuna.

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Product details

  • Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (April 20, 2021)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 0593138279
  • ISBN-13 ‏ : ‎ 978-0593138274
  • Item Weight ‏ : ‎ 2.85 pounds
  • Dimensions ‏ : ‎ 8.63 x 0.96 x 10.54 inches
  • Customer Reviews:
    4.8 out of 5 stars 1,177 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,177 global ratings
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Top reviews from the United States

Reviewed in the United States on May 11, 2021
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5.0 out of 5 stars Generally, a really great cookbook, but with a little criticism too
By Curious Epicure on May 11, 2021
There are things I love about this book and things I do not, but the positives so outweigh the negatives that I had to give it 5 stars. First, the good things, then the "eh" part...

++ the good ++
What I love is how complete the book is. It includes things that aren't often found in cookbooks, like how the brain perceives flavors and how to balance those perceived flavors to the max. Nothing gets too science-y, but there is just enough to deepen an understanding about the importance of understanding how flavors work together and how to build on that knowledge for maximum flavor benefit.

The recipes are fairly easy, very doable, and really, really good. There are a few that seem like - why? - such as the Minimalist Wedge as if a classic Wedge isn't minimalist enough. (Unlike the classic Wedge, this one has a ranch-y dressing instead of blue cheese and is showered with garlic-y toasted panko crumbs instead of bacon - neither of which would fly with any classic Wedge-lover I know.) Even though that particular recipe is a miss, imo, it sort of illustrates what this book is all about - everything is just a little more or different than it initially might seem to be, and mostly successfully so.

Within the recipes are QR codes that access videos on the author's site. The videos are thankfully only as long as they need to be and show cooking techniques that are much better learned by watching than by reading about. This is a really great aspect of this book.

The pictures look as though they have had Instagram's retro-faded-look Nashville filter applied. There are photos of every recipe and my finished dishes have mostly looked liked the photos - possibly because of that filter? - but that's always a very satisfying event, whatever the reason.

I've loved all of the recipes I've chosen to make so far (of course, I didn't choose to make any that didn't naturally appeal to me). Among those are:
— Cold & Crunchy Green Beans with Garlicky Pistachio Vinaigrette - great flavor/texture combo
— Caramelized Fennel with Parmy [sic] Frico - if you love fennel as I do, this is amazing. I find myself craving this dish every time I think about it. I've made this twice already
— Jammy Pepps [sic] with Feta and Basil - the sweet/salty of this is so yummy
— Smoked Trout Dip with Potato C's [sic] & Salmon Roe - no one could get enough of this
— Roasted Salmon with Marinated Olives & Potato Chips - this is my favorite way to prepare salmon (owing to Samin Nosrat, tbh) and the chips add an element that my family thought was both hilarious and tasty
— Strip Steaks au Poivre - haven't made this in forever and making it made me really sorry about missing out for so long

Based on those forays, I just might cook my way through this whole book - something that I have almost, but not quite ever done with any other cookbook.

-- the less good --
-- Serving suggestions for side dishes would have been great. It's so helpful when chefs include them, so I wish she had.
-- The design of the book did not strike me as being ebook-friendly. The many spreads that are nothing more than big graphic type made me opt for the print version over the kindle one.
-- Additionally, there is a feeling that the author is trying too hard to be hip or edgy or something and those instances can be pretty cringe. There are lots of shortened food words (as seen in the above recipe titles) and many mostly gratuitous swear words (although not as many as Thug Kitchen's).
It's a shame since 98% of what the author writes is really quite engaging.
-- The author writes as if the user of the book is already clued into her, her cooking style and her personal preferences, but I think this book is so good that it should have appeal far beyond her immediate fan base.

The bottom line is that minuses are all pretty much stylistic and not related to the results gotten from the recipes, which far outweigh everything else.

I highly recommend this book for the recipes and for learning how to be a better cook...
but with the caveats mentioned above that I know some people will find more annoying than others .
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Reviewed in the United States on April 23, 2021
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Reviewed in the United States on April 22, 2021
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Reviewed in the United States on April 20, 2021
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Reviewed in the United States on April 27, 2021
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5.0 out of 5 stars Easy to follow yet DELICIOUS recipes!!!
By alfredo garcia on April 27, 2021
I have been a die hard Molly Baz fan since her Bon Appetit(rip) days! I have also been patiently awaiting the release of Cook This Book since she announced it in 2020! It’s been a week since the release of the book & I have already cooked 8 recipes from it: Salt & Vinegar Potatoes, Pastrami Roast Chicken, Hot N Crispy Chicken with Kimchi Ranch, Bfast Tacos with Charred Scallion Salsa, Mushroom Toast, Napa Cabbage Salad with Chicken Cotija & Corn Nuts & Orzo Al Limone....ALL of them have been INCREDIBLE! I do a little happy dance after each tasting bc I’m just like wow, this is so so so good! Molly is a pure genius when it comes to her flavor combinations, I’ve never met a Molly recipe I did not like! If you’re on the fence about getting this book, think no more, the recipes are absolutely incredible but even the book itself is beautifully designed & just a joy to look at! 10/10 recommend!
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Reviewed in the United States on April 21, 2021
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Reviewed in the United States on April 21, 2021
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Reviewed in the United States on April 20, 2021
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Top reviews from other countries

Lucy Collins
5.0 out of 5 stars The recipes are awesome - but buy in print, not kindle
Reviewed in the United Kingdom on April 20, 2021
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1.0 out of 5 stars Garlic
Reviewed in the United Kingdom on June 13, 2021
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Daniel Stevens
5.0 out of 5 stars Fantastic Cook book
Reviewed in the United Kingdom on April 20, 2021
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2.0 out of 5 stars It's ok
Reviewed in the United Kingdom on June 5, 2021
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Amazon Customer
5.0 out of 5 stars Love it !
Reviewed in the United Kingdom on May 24, 2021
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