Cook This Book: Techniques That Teach and Recipes to Repeat

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Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins crispy buttered shrimp with 20 cloves of garlic. wish i would have used better quality shrimp. but otherwise, perfect in all ways. poached fish with creamed leeks and toasty hazelnuts. it was decadent for sure. i farted dumpster for a day. but it was almost worth it.

strip steaks au poivre--this pan sauce is absolutely heavenly. next time i might just skip the steak and drink the sauce.

Cook This Book: Techniques That Teach and Recipes to Repeat: A Cookbook

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR - Food52 - Taste of Home - "Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is."--Carla Lalli Music, author of Where Cooking Begins charred cabbage with salty peanuts and nuoc cham. do you know how it feels to have half a cabbage inside of you? i do. I also don’t like books that contain an entire chapter dedicated to salads. It’s not a recipe, it’s a salad.

To access these codes you simply need to open your camera app on your smartphone and hover it over the QR code, and you'll be automatically directed to the corresponding video. Although we used this feature just for fun, we are sure that it will be very useful for less experienced cooks. And to be honest, we hope this becomes a trend in the cookbook industry. Having the possibility to watch short videos explaining advanced techniques is something that can save a lot of frustrations. I've followed Molly for a couple of years now, after discovering her from the BA kitchen. I read the entire book cover to cover before cooking anything and was really excited to try some recipes. The intro portion was a bit tiresome for me since I don't consider myself a beginner in the kitchen, so I already knew all of that info, but I did appreciate her fun tone and think it would be very helpful for those who are beginners. marinated lentils with spiced walnuts and lotsa basil. the ratios on her dressing. how can the be so well-balanced? As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.

There are also run-on sentences and comma splices which sounds pedantic but absolutely infuriates me when reading something that has been professionally edited and published. I really appreciate the way this book led me to try dishes with ingredients I don’t usually like, like raw celery. “Pork Sausages with Mustardy Lentils and Celery” really worked for me because the celery was sliced *very* thinly and tossed with lemon, parsley, and oil, a slightly tart and crisp relish.