strip steaks au poivre--this pan sauce is absolutely heavenly. next time i might just skip the steak and drink the sauce. A thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavorful recipes anyone can make. I rarely cook with lamb (it seems a bit cruel, and sometimes the taste is off-putting, and it’s really expensive), but I went out of my comfort zone and made the minty lamb meatballs with crispy cabbage and tahini, surprised at how well it came out (and how fancy my husband and I felt eating it!). 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.

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. 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. 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. 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.

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Love how the recipes are fairly simple, yet flavorful. I borrowed this cookbook from the library, tried three recipes and decided that I needed to buy my own copy asap.

Caesar-ish potato salad with radishes & dill - I cut this recipe in half. Loved how summery this tastes with the fresh dill. A little dry though. Next time I make it I would probably make a little more of the dressing that goes on the potatoes than the recipe calls for. marinated lentils with spiced walnuts and lotsa basil. the ratios on her dressing. how can the be so well-balanced?

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.

A thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavourful recipes anyone can make. 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.

Customer reviews

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