Andy Baraghani Livres

A New York Times Bestseller, this cookbook invites you to define and develop your individual cooking style through 120 flavour-forward recipes and accessible techniques. Chef Andy Baraghani, known for viral recipes like Cauliflower Bolognese and Tahini Ranch Dressing, delivers impressive flavors and satisfying meals with minimal fuss. His culinary journey began in his Iranian immigrant household, where he developed a love for flavor. By blending home cooking with professional training, he became a culinary influencer, asking himself, "What kind of cook do I want to be?" This introspection led him to experiment with techniques, underused ingredients, and unexpected combinations. The book features new crowd-pleasers like Roasted Beetroot with Mint and Sesame and Pomegranate-Glazed Chicken Legs with Buttery Almonds, alongside a variety of dishes to refresh your weekly meal rotation. Throughout, Baraghani shares personal essays that convey his culinary convictions and key lessons. This genre-breaking cookbook offers transformative techniques and recipes, guiding readers to become the cooks they aspire to be.