Cooking at Home; Or how I Learned to Stop Worry About Recipes (and Love my Microwave) by the founder of Momofuku David Chang & Bon Appetite alum and cookbook author Priya Krishna is an instant bestseller. Cooking at home for these chefs means mostly ignoring recipes, using tools like the microwave, and taking inspiration from their moms to get a great dinner done fast. And just like any parent or grandparent you may ask "what's your recipe? how do you make this?" only to get a response like "some of this some of that", this cookbook contains no recipes. That's right, not a single recipe just general guidelines! This isn't the book for perfectly plated instagram meals plated with tweezers and microgreens, but it is the book for every day cooks trying to throw together something tasty & nourishing after a long day - coaching them to re-purpose leftovers, adapt "recipes" to their kitchen and life, and to follow their taste buds rather than precise measurements.
David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is an essential guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
- Recipes & Written by Priya Krishna & David Chang
- Hardcover, 400 pages
- Sections include: How to Use This Cookbook, How to Season, Favorite Ingredients, Equipment checklist, FAQs, How to Cook Meat, Things to Microwave, A Realistic Approach to Seafood, Cooking Great Vegetables, Rice & Noodles, The Least Intimidating Bread Recipe, How to Make Condiments, and Other Tidbits I Love to Make