A thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavorful recipes anyone can make.
Molly Baz is senior food editor at Bon Appetit. She develops recipes that run in the print magazine and online, appears as talent in several of the brand's popular YouTube series, and contributes to the Bon Appetit Foodcast. Molly lives in Los Angeles with her husband, Ben, and their teeny-tiny weenie dog, Tuna.
"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