The Cook You Want to Be: Everyday Recipes to Impress
Overall Ranking: Solid Swallow
Backgrounder: Andy's cooking is influenced by his Persian roots, California upbringing, and time cooking in both professional kitchens and home kitchens. He claims that there is no recipe in this book that he can't make in his small NYC kitchen. And that is definitely reflected in the book! The recipes are down to earth, accessible, and interesting.
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.
I did want to give a short shoutout to Michael Graydon and Nikole Herriott who are the photographers. They did a phenomenal job and really gave the recipes a lot of life. They work as a creative team and shoot varied subjects such as still life, travel, food, interiors, and lifestyle.
Before you start cooking/baking
There isn't any specialty equipment that is required to make any of the recipes in the book as Andy doesn't believe in kitchen "gadgets". However, he has dedicated a couple pages to recommending some tools to help you get consistent dishes in your kitchen in general.
- Cast Iron Pans
- Japanese Madoline
- Microplane Grater/Zester
- Mortar and Pestle
- Spice Mill
- Therma Pen (instant read meat thermometer)
Most of this you should already have, if you don't you can snag most of them pretty cheap. Again, you most likely have all of these already and if you don't they aren't required.
Recipe Breakdown
This cookbook gives off a vibe that's less "chef's whites and Michelin stars" and more "cool friend with a killer kitchen and an even better playlist." It's stylish without being pretentious, encouraging without being condescending, and, most importantly, focused on delivering big, bold flavors. Baraghani isn't trying to intimidate you with fussy techniques or impossible-to-find ingredients; he's inviting you into his world of vibrant, unfussy cooking where the goal is to create dishes that are as fun to make as they are to eat. Think of it as a culinary pep talk, a friendly nudge to get you excited about spending time in the kitchen and creating food that you're genuinely proud of—food that's worthy of a few Instagram snaps but tastes even better in real life.
The recipes themselves are a testament to this modern, flavor-first philosophy. While meat and fish have their place at the table, vegetables are the real MVPs here. They're not just relegated to side-dish status; they're the stars of the show in many of the mains, salads, and even some of the snacks. It's a "plant-forward" approach, but not in a preachy, restrictive way. It's more like, "Hey, vegetables are delicious and versatile, let's make them the center of attention!"
The balance of categories, from substantial mains and satisfying grain bowls to vibrant salads and comforting soups, means there's something for every craving and every season. And with a sprinkling of snacks and desserts thrown in for good measure, it's clear Baraghani wants to equip you for any culinary occasion, from a casual weeknight dinner to a slightly more impressive gathering. It's all about building a foundation of flavor, encouraging improvisation, and ultimately, empowering you to become the confident, flavor-obsessed cook you've always wanted to be.
All in all, the book breaks down as follows:
- 19% Dependents*, 21 recipes
- 5% Breakfast, 6 recipes
- 45% Dinner/Lunch Mains, 49 recipes
- 24% Salads, 12 recipes
- 19% Grains/Pasta Meals, 9 recipes
- 14% Soups, 7 recipes
- 16% Fish Meals, 8 recipes
- 27% Meat Focused Meals, 13 recipes
- 16% Veggie Sides, 18 recipes
- 5% Desserts, 5 recipes
- 10% Snacks, 11
Ingredient Affordability:
Generally speaking, the ingredients in The Cook You Want to Be are readily available and reasonably priced, leaning slightly towards the higher end of "reasonably priced" due to the emphasis on fresh, quality produce. When comparing averages across ingredient costs this book typically falls near the average. Here's a breakdown:
General BREAKFAST average total cost: $7.17General DINNER/LUNCH average total: $15.53
Produce: Baraghani's recipes heavily feature fresh vegetables and herbs, which are generally accessible at most well-stocked grocery stores or farmers' markets. He emphasizes seasonal ingredients, which can impact price and availability depending on your location and the time of year. However, he often provides suggestions for substitutions, which helps mitigate potential issues.
Pantry Staples: The recipes also utilize common pantry staples like olive oil, vinegar, spices, grains, and pasta, which are readily available and generally affordable.
Specialty Ingredients: There are some instances where the recipes call for slightly more specialized ingredients, such as certain types of cheese (like burrata or ricotta salata), specific types of chiles, or less common spices. While these ingredients might not be available at every supermarket, they are generally accessible at specialty food stores, Italian markets, or online retailers. They might also add a little to the overall cost of the dish.
Meat and Fish: While not the primary focus, meat and fish are used in some recipes. The types of meat called for are generally common cuts (chicken, beef, lamb), and the fish are typically readily available varieties. The cost of these ingredients will depend on your local market prices.
Most of the ingredients in The Cook You Want to Be are easy to find and won't break the bank. There might be occasional instances where you need to make a trip to a specialty store or substitute an ingredient, but this is generally not a major obstacle. The emphasis on fresh, quality produce might mean a slightly higher grocery bill compared to cookbooks that rely heavily on processed foods, but the resulting flavors and health benefits are generally considered worth the extra cost. It's safe to say that most home cooks will be able to source the ingredients without much difficulty.
Why I Love it/Like It/Pass on It/Avoid It:
Andy Baraghani's writing style is like that friend who's always got a great story to tell, a killer recipe up their sleeve, and a contagious enthusiasm for all things delicious. I found myself devouring The Cook You Want to Be cover to cover, not because I was diligently testing recipes (though I did do some of that!), but because it was just plain fun to read. It's part cookbook, part memoir, part masterclass, all wrapped up in a chatty, engaging package. He's not just dishing out instructions; he's sharing his philosophy on food, hospitality, culture, and how our life experiences shape us in the kitchen (and beyond). It’s like hanging out in his kitchen, soaking up his culinary wisdom (and maybe stealing a few snacks).
I like how the recipes are organized, building upon each other like a culinary symphony. We start with the building blocks – sauces, ingredients, breadcrumbs (the unsung heroes of the kitchen!) – and then progress through eggs, snacks, salads, veggies, and so on, culminating in satisfying mains and sweet treats. Baraghani peppers the text with tips, observations ("buy new ingredients, explore, try!"), and gentle encouragement to push our own culinary boundaries. The recipes themselves are clearly laid out with intros, serving suggestions, bulleted ingredient lists (using US measurements, because 'Murica!), and step-by-step instructions, often accompanied by vibrant photos. Most ingredients are easy to find for North American cooks, though a trip to a well-stocked international market might be required for a few of the more specialized items.
Here's where things get a little spicy (pun intended). When a book boldly proclaims "Get this book to be the cook you want to be," I expect a bit more…guidance on the how. I wanted more narrative on the developmental process of cooking, more exploration of variations and substitutions, and more explanation on why certain techniques are considered "the best way." I was hoping for more of that signature Baraghani drama, the witty quips, the hints of ex-Hollywood glamour—it's Andy, after all! It felt a little like an autobiography dressed up as a "your food journey" guide.
I adored the Persian influences in the recipes (I wanted more!), but while it's a great read to understand Baraghani's perspective on food and his personal culinary journey, I wouldn't recommend it as a definitive "how-to" guide for becoming a master chef. It's more of a "how-to-find-your-own-culinary-voice" kind of book, which is valuable in its own right, but not quite what the title promises.
Do the cookbook's dishes justify the time, effort, and cost involved?
When it comes to the "time, effort, and cost" equation in The Cook You Want to Be, things get a little more nuanced. While the recipes aren't overly complicated in terms of technique, they often require a bit of time for things like marinating, chopping fresh herbs, or building flavor through multiple stages. This isn't necessarily a bad thing—it's often where the best flavors develop—but it does mean these aren't always quick weeknight meals you can throw together in 15 minutes. The effort involved is generally moderate; there aren't many overly fussy or technically demanding procedures, but there's a definite emphasis on fresh ingredients and thoughtful preparation, which requires some hands-on work.
As for cost, as mentioned before, the reliance on fresh, high-quality produce can nudge the overall cost of a dish up a bit. However, Baraghani doesn't call for overly extravagant or rare ingredients, so it's not going to break the bank. You might need to invest in some good-quality olive oil, fresh herbs, and perhaps some spices you don't already have, but these are generally worthwhile investments that will enhance your cooking overall. Ultimately, whether the dishes justify the time, effort, and cost depends on your priorities.
If you're looking for quick, cheap meals, this might not be the book for you. But if you're willing to invest a little time and effort into creating flavorful, restaurant-quality dishes using fresh ingredients, then the payoff is definitely worth it. The flavors are vibrant and satisfying, and the recipes are designed to impress, making them perfect for special occasions or when you simply want to treat yourself to a delicious meal.
Type of Person Who I Would Recommend It To:
Given its strengths and weaknesses, I would recommend The Cook You Want to Be to a specific type of home cook:
Confident beginners and intermediate cooks: This book is ideal for those who are comfortable with basic cooking techniques and are looking to expand their repertoire with more flavorful and interesting dishes. It's not necessarily the best starting point for absolute beginners who are just learning to chop vegetables or boil water.
Flavor enthusiasts: The recipes I have tried had some gnarly flavor combos. If you're someone who prioritizes bold, vibrant flavors and enjoys experimenting with different cuisines and spice combinations, you'll likely find this book inspiring. Baraghani's emphasis on building flavor through layering and thoughtful seasoning is a major draw.
Those who appreciate a conversational writing style: If you enjoy cookbooks that feel like a conversation with the author, you'll appreciate Baraghani's chatty, engaging style. The book is as much about his personal perspective on food as it is about the recipes themselves.
Home cooks seeking inspiration rather than strict instruction: If you're the type of cook who likes to adapt recipes and experiment in the kitchen, you'll appreciate Baraghani's encouragement to trust your instincts and make dishes your own. This isn't a cookbook for those who need precise measurements and rigid instructions; it's more about building a foundation of flavor principles and then letting your creativity take over.
Fans of modern, vegetable-forward cuisine: If you enjoy dishes that celebrate fresh produce and use meat and fish as supporting elements, you'll find plenty of inspiration in this book.
Ultimately, The Cook You Want to Be is a great choice for home cooks who are looking to elevate their cooking with flavorful, modern dishes and enjoy a cookbook that's as fun to read as it is to cook from. It's less suited for absolute beginners or those who prefer strictly traditional or highly technical recipes.
Recipes that wowed or grossed me out: (with pictures)
Salt and Pepper Crispy Rice with Garlic Fried Eggs
A huge surprise as to how much I enjoyed it. Delicious, and a big surprise on how much I enjoyed it. The eggs are simple, the rice adds lovely texture and the flavor of garlic while the garlicky vinegar adds a pop of acid, sour and sweet that just activates my tongue in all the right ways.
Garlicky Hot Vinegar
(dependent for the Salt and Pepper Crispy Rice with Garlic Fried Eggs) Cranked it out in like 5 minutes. It was very good fresh, but gets even better after even just a couple of hours
Ginger Chicken and Rice Soup with Sizzled Black Pepper
Buttery Beef and Peanut Stir-Fry
Very tasty and came together very quickly. I liked it but my wife thought this was extra good.
Crispy Chickpea Bowls with Lemony Yogurt and Chile-Stained Fried Eggs
If you're looking for a dish that’s bursting with flavor and texture, "The Cook You Want to Be" has nailed it with their Crispy Chickpea Bowls with Lemony Yogurt and Chile-Stained Fried Eggs. This recipe is a delightful mix of crunchy, creamy, and spicy elements that come together beautifully.
⏰ Total Time: 35 minutes
💰 Total cost: ~$6.00
🍳Total Dirty Dishes: 7
Ingredients 🥚
- Full-fat Greek yogurt
- Lemon
- Kosher salt
- olive oil
- red or yellow onion, sliced
- can or two of chickpeas, drained and rinsed
- Freshly ground pepper
- Fresh cilantro or parsley
- eggs
- sweet paprika
- red pepper flakes
The crispy chickpeas are perfectly seasoned and add a satisfying crunch to each bite. The lemony yogurt is refreshing and tangy, balancing out the heat from the Chile-stained fried eggs. Speaking of the eggs, they’re a game-changer—crispy edges with a touch of spice make them the star of the dish.
It’s a wonderful, colorful meal that feels both indulgent and healthy. The recipe is easy to follow, making it a great option for both novice and experienced cooks. If you're looking to try something new and exciting, this dish is a must-try. Highly recommend and I have ranked it as a Solid Swallow.
However, I do want to not this almost wasn't listed as a solid swallow because there is a lot of oil. If you oven roasted/air fried the chickpeas instead that would easily help lift it up. If you are not using a good oil for the eggs, you may be disappointed.
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