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The Cook You Want to BePenguin Random House LLC

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The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook] Hardcover – May 24, 2022

by Andy Baraghani (Author)

472 ratings

Editors' pick Best Cookbooks, Food & Wine

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JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • Beloved food writer and social media star Andy Baraghani helps you define and develop your personal cooking style—and become the cook you want to be—in more than 100 recipes.

“This book is full of things I want to make and cook.”—Yotam Ottolenghi

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Saveur, Salon, Epicurious

Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.

At Bon Appétit, Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it).

The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.

From the Publisher

Define and develop your individual cooking style – and become the kind of cook you want to be

Jammy Egg and Scallion Sandwiches

Hot-and-sour Garlic Soup with Shiitake and Celery

Veg Wedge

Fregola with Buttery Clam

A Proper Steak (plus Brown Butter Fried Onion Rings)

Peach and Blackberry Crisp with Cinnamon Crunch

I want you to REALLY use this book until it is beautifully turmeric stained says Andy Baraghani

Editorial Reviews

Review

“Bold, contemporary flavors leap from the pages of Andy Baraghani’s exciting book, enticing me to make everything he writes about. A multicultural roster of flavors infuses his recipes, from spicy, herbaceous, and garlicky sauces to smoky, crunchy appetizers and braised and roasted vegetables and meats . . . and, yes, a whole chapter on pasta too! The Cook You Want to Be lives up to its promise for anyone who wants to bring new flavors, textures, and techniques to the table—from one of the most dynamic cooks of our generation.”—David Lebovitz, author of My Paris Kitchen and Drinking French

“‘That Andy boy is clever,’ Andy thinks we’ll think, once we’ve tried one of his salads. He’s right! This book is full of things I want to make and cook, a selection of condiments and sauces I need a new shelf in the fridge for, and an altogether understandable obsession with sesame seeds. In The Cook You Want to Be, every recipe encourages us to take that one further twist or step to elevate it into the totally delicious.”—Yotam Ottolenghi, author of Ottolenghi Flavor

“This is not so much a cookbook as it a friend with great taste (buds) who loves to gossip about food. I feel like Andy’s cooking with me, a benevolent kitchen poltergeist guiding me toward the Kunz spoon as we perfect our sauces. We’ve snacked, we’ve saladed, we’ve fished. The food we made together is, of course, delicious.”—Raven Smith, columnist for Vogue

“With The Cook You Want to Be, Andy Baraghani does more than provide you with a blueprint to making delicious recipes. He changes the way you think about building flavor and layering texture. Beautifully shot and entertaining to read, this is a book for everyone.”—Dawn Davis, editor in chief of Bon Appétit

“What kind of cook do you want to be? If it’s one who is curious, fun, and tasteful, you’ve come to the right place. Andy shows us how to create a range of exciting, deeply satisfying dishes while making it look easy. These days, it can be hard to choose between all the new cookbooks—this one is a must-have.”—Ignacio Mattos, chef and author of Estela

“Andy Baraghani is one of my favorite modern cooks, and this book demonstrates why. The recipes in The Cook You Want to Be allow us to bring his high-impact flavors, colorful kaleidoscope of ingredients, and bright plates of beautiful food into our own kitchens. Load up on all the herbs and spices and cook your heart out!”—Heidi Swanson, author of Super Natural Cooking

About the Author

Andy Baraghani is a food writer and recipe developer who grew up watching a lot of cooking shows on PBS while learning to cook at home under the careful supervision of his mother (and with the help of a footstool). His experiences at Chez Panisse and Estela cemented his love for cooking, and his bold, highly achievable flavors became his signature cooking style during his time as a food editor at Bon Appétit. Andy lives in New York City with his partner—and an extensive mortar and pestle collection.

Michael Graydon and Nikole Herriott are photographers who work as a creative team and shoot varied subjects such as still life, travel, food, interiors, and lifestyle.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

I really tried to not be a cook. I mean, this little gay Persian boy imagined he was going to be the next Al Pacino. Then, I thought I might be an anthropology professor. After I ghosted that idea, I put in a couple of years in the fashion world but grew tired of the lack of food in that industry.

Just because you love something deeply, I thought, doesn’t mean you should make it your career. I think I feared that if I worked in kitchens, the job would suck the joy out of what was always more than a hobby—more like an obsession—to me.

Thing is, I don’t remember a time when I was not obsessed with food. I remember going on a family trip to Paris when my sister and I were kids and we were each allowed to get one souvenir. She wanted a pair of leathery strappy black stilettos. I wanted a fancy restaurant meal with as many courses as I could get (I got five).

Eventually, I took one restaurant job that led to another. And over the years (15 now!), after putting in the time in and out of restaurants and editorial test kitchens, traveling around the world to (mostly) eat, and still constantly thinking about what I would cook for dinner, I’ve learned a lot that I’m excited to finally share in this book. I learned how to prep two buckets worth of onions lightning fast and to break down a whole lamb. I learned how pork shoulder, generally a tough cut of meat, will fall apart at the touch of a fork after gentle braising over low heat. I learned how to buy spices whole and toast them to get their fullest flavor. I picked up the habit of constantly tasting while I cook. I became an encyclopedia of ingredients. I may have even become slightly better than my mom (!) at making Persian rice. I now know that if the chicory I’m buying is small, tender, and barely bitter, it would be perfect in a salad. But if it’s large and unruly, and so bitter it would make your mouth pucker, it should be browned in butter and gently cooked with a bit of stock. And I know there’s still so much more for me to learn.

All of these experiences have helped me discover my own cooking style—a style that took time to develop. I crave simple, delicious cooking rather than dishes that are overly complicated. Generally, I keep a pretty tight pantry but I do admit to having a large collection of spices. I am picky about rice because it can have major mood swings compared with how pasta behaves. I want my food to look beautiful and to impress—not just your friends but yourself!

I know that my food may be a touch too lemony for some. And that I use what has been called a ridiculous amount of herbs. I prefer vegetables to meat. (But I still love meat!) I have an aversion to many kitchen tools and would rather do most tasks with my hands so I can slow down and relax a bit. I know that if I can’t efficiently make a recipe in my tiny home kitchen, then I won’t develop it.

The recipes that follow were formed by the lessons I’ve learned over time. Some are deeply personal; these are recipes inspired by the Persian food I grew up with, the restaurants I’ve worked at, or dishes I’ve tasted while traveling. I want you to make and love the recipes, and REALLY use this book until it is beautifully turmeric-stained all over. Maybe you’re here to find some dinner inspiration. I got you. But these recipes will also teach you a few tricks, answer questions you may have about a technique, or lead you to discover that maybe you’re not that into parsley (But are you sure??)

There are a few cooking rules I live by and think you should too:

RULE NO. 1: COOK THE UNFAMILIAR

If you see an ingredient you’ve never seen before, whether a sheep’s milk cheese, an uncommon citrus, or an olive you’ve never tasted, buy it if it’s in your budget! So much of the joy of cooking is exploring and learning about new ingredients. Don’t ever get too comfortable.

RULE NO. 2: KEEP IT ORGANIZED

Look, I wouldn’t give myself a 10 in cleanliness but my score is pretty good. I’m not telling you to do dishes in between cooking, but rather to keep things organized and tidy so you don’t get overwhelmed and forget your next move. I like organized chaos. I find it facilitates the best kind of cooking.

RULE NO. 3: LOSE THE GADGETS

Certain tools are essential to becoming a great cook—a sharp knife, a well-seasoned pan, a durable cutting board. I am wary of tools for specific tasks and technology that take the joy out of cooking. You will not find a garlic press in my kitchen and never will I own an Instant Pot.

RULE NO. 4: TRY AGAIN

If you screw up a recipe and you’re traumatized from undercooked chicken (if you do, just see page 232 and make chicken broth) and never want to face it again, well, don’t give up so fast. Make it again and learn from what went wrong. Repetition makes you a better, more evolved cook.

RULE NO. 5: WHEN IN DOUBT, REACH FOR SALT OR ACID

I’ve heard from so many home cooks that their food doesn’t taste right. Most of the time it’s because the dish is missing salt—the flavors are hiding there, waiting to come out. Or it happens because there’s so much going on in the dish that the flavors are all jumbled up; a hit of acid (citrus or vinegar) will clear things up.

RULE NO. 6: DON’T OVERTHINK

This rule could probably be useful in life to most people. I try to be effortless in my cooking. If a piece of fruit is perfectly ripe and doesn’t need much else but some salt and a squeeze of lemon, I go with it.

RULE NO. 7: FLAKY SALT EQUALS MAGIC

Flaky salt just makes everything look a touch more fancy.

RULE NO. 8: KEEP IT SHARP

I am not one to advocate for spending a small fortune on a chef’s knife. However, I do think it’s essential to keep whatever brand of chef knife you have sharp. Honing it? Sure, a good quick fix. Using a whetstone? You get a gold star. Sending it out to a professional? Do whatever you gotta do.

RULE NO. 9: WATER WORKS

It can fix a broken aioli. Along with a handful of aromatics, it can be the base for soup or stew instead of stock. A splash will loosen a thick sauce. It keeps you and your plants alive! Love it, drink it . . . and cook with it.

RULE NO. 10: ALWAYS BE TASTING

I taste a dish a minimum of three times before it gets plated. I’ll snack on some of the raw ingredients while I’m doing the prep, again halfway through when the dish is coming together, and then once more when it’s almost finished. I might adjust the salt and fat each time, so whatever I’m cooking tastes right before I serve. Nevertheless, some people are still going to ask you to pass the salt and pepper. Live with it!

My goal is not just for you to love the recipes in this book—I do want that—but to take these nuggets of info and integrate them into your daily cooking routine. I want you to be excited by a spice mix and feel empowered to use it on another ingredient that I might have not suggested. I also want you to apply a technique you learned—whether from me or elsewhere—to other recipes you make. Air-fry my meatballs?! I won’t tell.

If you come to understand the recipes and techniques in this book, you’ll recognize the flavors and textures you’re drawn to and be able to determine what tastes good to you. And between all that cooking and eating, you’ll become the cook you want to be.

Product details

Publisher ‏ : ‎ Lorena Jones Books (May 24, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 1984858564
ISBN-13 ‏ : ‎ 978-1984858566
Item Weight ‏ : ‎ 3.15 pounds
Dimensions ‏ : ‎ 8.2 x 1.04 x 10.79 inches

Best Sellers Rank: #37,692 in Books (See Top 100 in Books)
- #79 in Cooking, Food & Wine Reference (Books)
- #319 in Quick & Easy Cooking (Books)
- #335 in Celebrity & TV Show Cookbooks

Customer Reviews:
472 ratings

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Michael Graydon
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Michael Graydon and Nikole Herriott are photographers who work as a creative team under the name, Graydon Herriott. Together, we shoot varied subjects; still life, travel, food, interiors, and lifestyle for both commercial and editorial clients. You can find more on graydonherriott.com and instgram.com/graydonherriott
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Nikole Herriott
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Nikole Herriott is one half of the creative team, Graydon Herriott alongside Michael Graydon.
Michael was first introduced to photography when as a kid his family spent countless hours in the flickering light of vacation slideshows in the basement. The gift of his fathers’s old Pentax Spotmatic when he was twelve further fanned the spark of Michael’s passion for photography.
He also really, really, loves cats.
Nikole came to photography after a career as a pastry chef and a poli sci degree. She mistakenly thought being a career diplomat meant slow moving fans, wide linen pants and glorious hotel lobbies with potted palms. Turns out, that’s not at all it. ;) She loves grocery stores, citrus trees and swimming in the ocean. Her favourite food is dessert.
The two met when Michael was on assignment to photograph Nikole and her online shop, Herriott Grace. After dating for about a year, they found their chemistry extended to a creative partnership as well.
They feel lucky to travel and take pictures together and call it a job. Though most times, it doesn't feel much like work at all.
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Andy Baraghani
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Andy Baraghani is a cook, food writer, video personality and the author of "The Cook You Want To Be: Everyday Recipes to Impress" Raised in the San Francisco Bay Area, Andy grew up watching a lot of cooking shows on PBS while learning to cook at home under the careful supervision of his mother (and with the help of a footstool). His experiences at the legendary Chez Panisse and Estela cemented his love for cooking, and his bold, highly achievable flavors became his signature cooking style during his time as a food editor at Bon Appétit. Andy lives in New York City with his extensive mortar and pestle collection.
See more on the author's page

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Customers say

Customers find this cookbook visually stunning with great hints for better cooking and creative flavors. Moreover, the book is easy to follow, readable, and fun to read, with one customer noting it makes them want to try new things. Additionally, they appreciate the vegetarian content, with one review mentioning it's great for both vegetarians and carnivores, and another highlighting its focus on Persian rices. Customers also value the book's inspiration, with one noting how it gives new meaning to life, and they enjoy the stories and photography.

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Recipes Design Readability Inspiration Vegetarian content Fun to read Photography Story quality

22 customers mention "Recipes"22 positive0 negative

Customers enjoy the recipes in this cookbook, praising their delicious and creative flavors, with one customer highlighting the helpful hints for better cooking.

"...I loved the large print page numbers. . There are many very good recipes, one I want to make soon is Chickpea Cacao e Peri with caramelized lemon..." Read more

"...Tahini, Creamy Nuoc Cham on Brussels Sprouts, Tangy Mustard Dressing and Frizzled Picked Shallots, and the Buttery Beef and Peanut Stirfry - all to..." Read more

"Great recipes, lovely design" Read more

"Some really pretty food, tasty flavors, and for the most part, nothing too complex or fussy...." Read more

14 customers mention "Design"14 positive0 negative

Customers appreciate the cookbook's design, describing it as visually stunning with great instructions and no-nonsense simplicity.

"...I make a lot of fresh chickpeas every week!The Fluffy and crisp flatbread, too!..." Read more

"Great recipes, lovely design" Read more

"...There's a large focus on wonderful Persian rices with great instructions and this alone is worth taking a good look at and trying for yourself...." Read more

"One of the best. Simple but high level." Read more

11 customers mention "Readability"9 positive2 negative

Customers find the book very readable and love the way it is written, with one customer noting the author's down-to-earth personality and engaging voice.

"I love everything about this book, it is very readable with great readable print on every page...." Read more

"...Did I need another cookbook? Yes, this one. I love the way it is written. It's a love letter. It makes me laugh out loud...." Read more

"...I finally feel seen as a person and in the foods I love. I have to say this on story. The first recipe I made from this book was the faloude...." Read more

"...It was awesome to read about how much of his career thus far influenced his dishes. Can't recommend this book enough if you're a foodie like me :)" Read more

5 customers mention "Inspiration"5 positive0 negative

Customers find the cookbook inspirational, with reviews mentioning how it brings new meaning to life, helps connect with culture, and oozes pure passion.

"...Andy Baraghani oozes pure passion and excitement for his craft which in turn motivates you to want to cook...." Read more

"...The helpful hits, the stories, and even the tools list yes he’s you how to be a fantastic cook. Bravo. Bravo. One hundred times. Bravo." Read more

"Inspirational Great outline at the beginning of the book for necessary kitchen tools. Thoroughly enjoyable book" Read more

"Has given me new meaning to life. I feel like I am the author. He put me into words in his introduction. I love this book!..." Read more

5 customers mention "Vegetarian content"5 positive0 negative

Customers appreciate the vegetarian content of the cookbook, with one customer highlighting its focus on Persian rices and another noting its lean protein style of cooking and eating.

"...towards cooking: Fresh ingredients combined in exciting ways, Lots of vegetables, and a little meat used as an accent...." Read more

"...There's a large focus on wonderful Persian rices with great instructions and this alone is worth taking a good look at and trying for yourself...." Read more

"...I think what makes this successful is how it elevates fresh ingredients. It’s grill and spice and veggie forward...." Read more

"...Meats, veggies, pastas, salads -- it has everything! All recipes are so easy to follow and the pictures that accompanied them were mouthwatering!!!..." Read more

4 customers mention "Fun to read"4 positive0 negative

Customers find the cookbook fun to read, with one mentioning it makes them laugh out loud and another noting it makes them want to try new recipes.

"...I love the way it is written. It's a love letter. It makes me laugh out loud. Best of all the recipes work and are just perfect. 💜💜💜..." Read more

"This book just makes you want to try new things, and then the meals you create are SO good...." Read more

"...He totally makes cooking easy and fun to do. If you’ve seen him on Bon Appétit and loved how he cooked you will love this book." Read more

"Such fun and full of great hints to better cooking..." Read more

4 customers mention "Photography"4 positive0 negative

Customers like the photography in the cookbook.

"...and there’s nothing better than a cookbook that’s well-designed and photographed and ALSO has recipes that make you want to cook them instantly...." Read more

"...All recipes are so easy to follow and the pictures that accompanied them were mouthwatering!!!..." Read more

"...I love the photography and the way it’s written. I can’t say enough good things. You need to own this book." Read more

"The recipes are so well detailed and the pictures are serious artwork i want framed in my kitchen, of all cookbooks this year, this is my favorite..." Read more

4 customers mention "Story quality"4 positive0 negative

Customers enjoy the stories in the cookbook.

"...The helpful hits, the stories, and even the tools list yes he’s you how to be a fantastic cook. Bravo. Bravo. One hundred times. Bravo." Read more

"Well written, without excessive stories. Tells WHY some tastes go together, to develop the thought process for other ideas. Good recipes...." Read more

"Fantastic recipes and stories. And photos!" Read more

"Great recipes, great stories, endless variations..." Read more

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Sally A. Larhette
Definitely a great book, a wonderful gift!
Reviewed in the United States on May 25, 2023
Verified Purchase

I love everything about this book, it is very readable with great readable print on every page. This is a great cookbook and will interest new and experienced cooks! I loved the large print page numbers. . There are many very good recipes, one I want to make soon is Chickpea Cacao e Peri with caramelized lemon because I make a lot of fresh chickpeas every week!The Fluffy and crisp flatbread, too! His combination of flavors and herbs is inspirational, making simple dishes a joy to eat!

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4 people found this helpful

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dragonlady
I am obsessed with this cookbook
Reviewed in the United States on August 26, 2022
Verified Purchase
I’ve had this book for less than a week now and I’m obsessed with it. Andy Baraghani oozes pure passion and excitement for his craft which in turn motivates you to want to cook. So far I’ve made the Very Crispy Garlic- Chile Oil - incredible condiment that you’ll want to put on everything, the Hot Green Tahini, Creamy Nuoc Cham on Brussels Sprouts, Tangy Mustard Dressing and Frizzled Picked Shallots, and the Buttery Beef and Peanut Stirfry - all to die for! I’m planning on making tons of other recipes such as the caramelized Sweet Potatoes with Browned Butter Harissa, the Ricotta Dumplings, Scallops with Grapefruit Butter
and so much more. This book is great for both vegetarians and carnivores. Andy has the same philosophy that my husband and I have towards cooking: Fresh ingredients combined in exciting ways, Lots of vegetables, and a little meat used as an accent. A cookbook worthy of the highest respect. If you love to cook, buy it. You won’t be disappointed. Best book out there right now.

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31 people found this helpful

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Fanny van Brussel
Makes you feel like cooking
Reviewed in the United States on August 25, 2024
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Great recipes, lovely design

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Luc Gerard
Full of Tangy, Bright Food
Reviewed in the United States on November 1, 2022
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Some really pretty food, tasty flavors, and for the most part, nothing too complex or fussy. This book takes you to Asia, Iran, and also really celebrates the Californian avocado and lean protein style of cooking and eating. There's a large focus on wonderful Persian rices with great instructions and this alone is worth taking a good look at and trying for yourself.

I also found myself really enjoying just reading this book, and there was probably a little more story in here that some other cookbooks, which may not be for everyone, but I found myself enjoying it. I really liked reading about his favorite kitchen tools and ingredients--though I could probably spend hours just going on pantry tours of my favorite cooks.

Read more

Luc Gerard

Full of Tangy, Bright Food

Reviewed in the United States on November 1, 2022
Some really pretty food, tasty flavors, and for the most part, nothing too complex or fussy. This book takes you to Asia, Iran, and also really celebrates the Californian avocado and lean protein style of cooking and eating. There's a large focus on wonderful Persian rices with great instructions and this alone is worth taking a good look at and trying for yourself.

I also found myself really enjoying just reading this book, and there was probably a little more story in here that some other cookbooks, which may not be for everyone, but I found myself enjoying it. I really liked reading about his favorite kitchen tools and ingredients--though I could probably spend hours just going on pantry tours of my favorite cooks.

Images in this review

21 people found this helpful

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Laura
This cookbook makes me happy
Reviewed in the United States on February 20, 2024
Verified Purchase
I love this cookbook. Did I need another cookbook? Yes, this one. I love the way it is written. It's a love letter. It makes me laugh out loud. Best of all the recipes work and are just perfect. 💜💜💜

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6 people found this helpful

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Steve S.
The best investment for your kitchen
Reviewed in the United States on July 30, 2022
Verified Purchase
I truly have fell in love with this book. As a Persian American, it’s such a beautiful way to connect with your culture and your family. I finally feel seen as a person and in the foods I love.
I have to say this on story. The first recipe I made from this book was the faloude. I brought it to my family and both my mom and my grandma started crying when they took their first bite. My mom said it brought her right back to the last time she was in Yazd, that it tasted exactly like home.
Every other recipe I’ve made has been a total success and I can’t wait to cook every single thing.
The helpful hits, the stories, and even the tools list yes he’s you how to be a fantastic cook.
Bravo. Bravo. One hundred times. Bravo.

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19 people found this helpful

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RM
Tiny text
Reviewed in the United States on November 20, 2024
Verified Purchase
This is a recipe book with many Iranian recipes. Some are good. My problem with the design of the book is that is text is very small and extremely difficult to read. I finally gave up squinting and only reading the ingredient list of the recipes. I finally returned the book because it was useless trying to read the tiny text and getting anything out if it.

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Natush
Diffrent and inteligent
Reviewed in the United States on July 8, 2024
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One of the best. Simple but high level.

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Shadi
Stunning and delicious recipes
Reviewed in Canada on June 29, 2022
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This book is everything!! Beautiful stories about the author and his journey becoming the cook that he is, while simultaneously sharing so many tips and techniques for creating these incredibly delicious, impressive but simple meals. I’ve cooked several recipes already including the fennel and pomegranate salads, Vietnamese inspired cod dish, and all have been perfect!! Would recommend this book to anyone looking to cook more while being inspired by gorgeous imagery and storytelling!

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Daniel
Fantastisch
Reviewed in Germany on August 19, 2023
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Eines der besten Kochbücher, das ich seit Langem in der Hand hatte.

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Cliente de Kindle
Libro excelente
Reviewed in Mexico on February 7, 2024
Verified Purchase
Ya he realizado tres recetas, fácil de realizar y deliciosas.

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Peter Haugaard
The cook book you need to own!
Reviewed in the United Kingdom on June 18, 2022
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I really everything about this book: the beautiful pictures, the casual edginess of the text and of course the mouthwatering recipes. You'll keep coming back and you'll find inspiration of your own - and most importantly for a cool book (in my opinion) you'll want to hit the kitchen. Unconditionally recommended.

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Cliente Amazon
interessante
Reviewed in Brazil on August 26, 2022
Verified Purchase
Achei um conteúdo muito interessante e receitas bem detalhadas e variadas.

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The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook] Hardcover – May 24, 2022

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5.0 out of 5 stars Stunning and delicious recipes

5.0 out of 5 stars Fantastisch

5.0 out of 5 stars Libro excelente

5.0 out of 5 stars The cook book you need to own!

5.0 out of 5 stars interessante

Stunning and delicious recipes

Fantastisch

Libro excelente

The cook book you need to own!

interessante