Cook This Book: Techniques That Teach and Recipes to Repeat
Overall Ranking: 3) Staple
Backgrounder: Molly Baz is a culinary personality known for her vibrant energy and approachable style. She's a graduate of the Institute of Culinary Education and gained significant experience working at Bon Appétit, where she developed a strong following through her videos and recipes. Cook This Book is her debut cookbook, a culmination of her passion for teaching and empowering home cooks.
Baz's inspiration stems from a desire to demystify cooking and make it more accessible and fun. She believes that anyone can become a confident cook by understanding fundamental techniques and learning how to layer flavors. She aims to break down the barriers that often intimidate people in the kitchen, encouraging them to experiment and trust their instincts.
Her writing style is conversational and enthusiastic, making you feel like you're cooking alongside a friend. However, be prepared for some unconventional flavor combinations and a willingness to embrace imperfection. This is a cookbook that encourages you to get your hands dirty, make mistakes, and ultimately, have fun in the kitchen.
Before you start cooking/baking
Special Equipment Needed
One of the most appealing aspects of Cook This Book is its accessibility. You won't find yourself scrambling to purchase obscure kitchen gadgets or specialized tools. Molly Baz keeps things refreshingly straightforward, relying on equipment that most home cooks already possess. Think standard pots and pans, a trusty chef's knife, mixing bowls, and maybe a blender or food processor for a few specific recipes. This focus on everyday equipment means you can dive into the recipes without feeling intimidated or needing to invest in a whole new kitchen setup. It's a testament to Baz's emphasis on practical, approachable cooking, making it easy for anyone to get in the kitchen and start experimenting.
Unlike most cookbooks, should you run into problems, you will want to reach for your phone.
Throughout the recipes you will find QR codes that you can scan with your phone. The QR codes link to short video clips where Molly Baz demonstrates specific techniques or steps in the recipes. This is particularly helpful for visual learners who benefit from seeing a technique in action. Essentially, the QR codes are designed to enhance the learning experience, add clarity, and provide visual support, making Cook This Book a more interactive and user-friendly cookbook. They are a valuable tool for anyone looking to improve their cooking skills and gain confidence in the kitchen. I myself used them when I ran into any roadblocks and very much enjoyed them.
Potential Challenges You May Run Into:
I do want to re-iterate that one of the most appealing aspects of Cook This Book is its accessibility. I have not had any potential challenges that I didn't overcome with the QR codes. Very well done from a technical standpoint. Also very well done in terms of ingredients as I had no problem sourcing them.
Recipe Breakdown
- 10% Dependents*, 11 recipes
- 13% Breakfast, 13 recipes
- 19% Mains, 20 recipes
- 15% Soups and Sides, 15 recipes
- 24% Sweets, 25 recipes
- 15% Party Food, 15 recipes
- 4% Drinks, 4 recipes
Ingredient Affordability:
Generally speaking, most of the ingredients in Cook This Book are readily available and reasonably priced. On occasion you will need some ingredients that you may not know immediately where they are in the store, but should be able to find fairly quickly, yes, I am looking at you broccolini. It would be one of the more affordable cookbooks to cook with if it wasn't occasionally dragged up in cost due to the occasional unique or slightly less common ingredient, again looking at you broccolini. When comparing averages across ingredient costs this book typically falls near the average. Here's a breakdown:
General DINNER/LUNCH average total: $14.88
Why I Love it/Like It/Pass on It/Avoid It:
Molly Baz's Cook This Book has certainly stirred up a passionate debate online, creating a clear divide with folks either throwing confetti or rotten tomatoes. And after spending considerable time in the kitchen with it, I can understand both sides of the argument. It's a cookbook that elicits strong reactions, and my own experience reflects that. I've diligently worked my way through a variety of recipes from each section, and the results have been, shall we say, eclectic. There are dishes that I've absolutely adored, recipes that have become instant favorites and earned a permanent place in my repertoire. Then, there are the "meh" moments, the recipes that were perfectly fine but didn't quite live up to the hype. And finally, there are the culinary crimes, the dishes that left me scratching my head and wondering, "Did I do something wrong, or is this just...not good?"
Look, no cookbook is perfect—we all know that. But usually, it's a gentle slope of "good, better, best." Cook This Book is more like a vertical drop on a rollercoaster, followed by a gentle kiddie ride, then a loop-de-loop of "what just happened?" It's a culinary adventure, for sure, but be prepared for some unexpected twists and turns. You might just find your new favorite recipe, or you might find yourself questioning the very fabric of reality. Either way, it's gonna be a ride.
It’s a good intermediate cookbook though there are others I prefer. I feel like it is a decent starting point. Most of the recipes and ingredients involved look promising, and overall it's a fun and creative book. Wouldn't say it's ground breaking per se and sometimes her writing style can be cringe, but at the same time I also enjoy it as it's different from my other books. I'd recommend it as a far as dipping your toes into expanding your skills and getting some out of the box recipe ideas.
In short, I am going to be listing this as a Kitchen Staple. Worth having in your home, as there are lot of good recipes, a couple remarkable, but several duds too. I would recommend purchasing one lightly used if you are only interested in trying the recipes. If the QR codes stand out to you it is worth purchasing it new, but on a sale.
Key Strengths:
Recipe Structure is Top Notch: Molly's expertise in writing recipes for home cooks who don't want to stand in the kitchen for hours is really on display in this volume. Techniques, the structure of the grocery lists, and the step layouts is fantastic.
Interactive QR Codes: There are even QR codes throughout where Molly has a video showing you how to do something, like prep a grapefruit, instead of writing it out and having us do our best guesses as to what they implied. I’m a very visual person, especially when cooking it’s such a visual activity. So it’s nice to see the techniques done in such short videos.
Accessible Equipment: Recipes rely on common kitchen tools, making the book approachable for cooks of all levels.
Emphasis on Flavor Building: Baz provides valuable insights into layering flavors and using key ingredients (like her beloved ACV) to elevate dishes.
Key Weaknesses:
Polarizing Flavor Combinations: Baz's bold and unconventional flavor choices might not appeal to everyone, and some combinations can be unbalanced. They are worth exploring as some will sing to you, but others will lead you straight into the rocks.
Who Should Buy This Book?
People Who Enjoy a Modern and Playful Cookbook: Someone who is looking for a cookbook that is as fun to read as it is to cook from.
Those who don't mind a bit of risk: People who are ok with some recipes not working out, in exchange for the ones that do being amazing.
Recipes that wowed or grossed me out: (with pictures)
One Pot Chicken and Shmaltzy Rice with Lemony Yog
⏰ Total Time: 40 minutes
💰 Total Cost: ~$13.00
🍳Total Dirty Dishes: 11
Ingredients 🥚
Chicken Thighs
Rice
Onion
Lemons
Carrots
Cilantro
Greek Yogurt
Snap Peas
Butter
Chicken Broth or water
Pistachio Nuts
This was the first recipe I tried from her, and I loved it! The layout of the recipes is amazing, with thorough step-by-step instructions. This dish was everything I hoped for—fast, budget-friendly, and bursting with flavor. The snap peas added a fresh touch, making the whole meal so satisfying to eat. Plus, the leftovers were just as good! A fantastic late-night meal 🍗🍚✨
Chorizo and Chickpea Carbonara
⏰ Total Time: 25 minutes
💰 Total Cost: ~$17.00
🍳Total Dirty Dishes: 11
Ingredients 🥚
Chorizo
Pasta noodles
Lemon
Canned Chickpeas
Eggs
Parmesan
Last night, I cooked up the chickpea and chorizo carbonara.🥘🍝 It was a tasty and quick dish that's perfect for those busy weeknights when you're short on time but still want a hearty meal. The recipe was super easy to follow, which is always a win in my book. However, I did notice a few things worth mentioning. The cost of the dish can add up, especially because of the number of eggs required. Unfortunately, four of the egg whites aren't used in the recipe, and without guidance on how to repurpose them, they might end up going to waste, which isn't ideal. Another tip for anyone trying this recipe: make sure to save enough pasta water! It's crucial for achieving that creamy consistency that makes carbonara so delicious. Despite these minor hiccups, I enjoyed the dish and will definitely make it again, although I'll be on the lookout for a better-quality chorizo next time. Overall, it's a great weeknight meal that I'd recommend with a few adjustments.
Pork Sausages with Mustardy Lentils and Celery
⏰ Total Time: 40 minutes
💰 Total Cost: ~$15.00
🍳Total Dirty Dishes: 8
This one turned out to be a hearty and comforting meal, perfect for a cozy evening at home. The pork sausages were rich and savory, complementing the tangy mustard-infused lentils beautifully. The mustard added a delightful sharpness, which balanced out the earthy lentils and the salty, juicy sausages. The celery brought a fresh, crunchy texture to the dish, adding another layer of complexity. Its good enough to serve friends for sure. The recipe was straightforward and easy to follow, with clear instructions and helpful tips.
This recipe is a keeper for those who enjoy robust, comforting meals with a twist. It's perfect for a family dinner or a small gathering with friends. The combination of flavors and textures is spot-on, and it's a great way to elevate the humble pork sausage. Would I make this again? Absolutely. It’s a dish that offers both comfort and sophistication, making it a fantastic addition to my culinary repertoire.
Ingredients: 🥚
Celery
Lemon
Parsley
garlic cloves
yellow or white onion
fresh pork sausages (any kind)
French green lentils (a.k.a. lentilles du Puy) or black beluga lentils
Kosher Salt
Dijon Mustard
Extra Virgin Olive Oil
Kosher salt
Ground black pepper
Step 1: Boil lentils until tender but not mushy. Strain when done
Step 2: Slice celery and add to bowl. Add parsley/cilantro if desired. Top with lemon zest and lemon juice. set aside
Step 3: Cook sausages until done and take out of pan.
Step 4: Put chopped onion and garlic into the pan you cooked the sausages in. Cook until softened. Add lentils and Dijon mustard. Once mixed well remove from heat.
Step 5: Plate by putting lentils and sausage down and then topping with celery salad.
Grapefruit & Burrata Salad with Chile Crisp
⏰ Total Time: 45 minutes
💰 Total Cost: ~$10.00
🍳Total Dirty Dishes: 8
Ingredients: 🥚
Grapefruit
Burrata
Cinnamon Stick
Shallot
Garlic
Crusty Bread for serving
Had high hopes, but this dish was a total letdown. The tartness of the grapefruit, the creamy texture of the burrata, and the heat from the chile crisp just didn’t blend well. Each bite was a weird, mushy experience. 😬 To make things worse, the portion sizes were way off. Two grapefruits for 8 oz of burrata is Definitely not enough. The only saving grace was the Chile Crisp 🌶️✨—it’s amazing and I'm definitely keeping it in my cooking repertoire. But as for the salad itself? I see what the author was aiming for, but I won't be making this one again.
Blistered Broccolini with Charred Dates, Lemon and Sesame
⏰ Total Time: 25 minutes
💰 Total cost: ~$12.00 🍳Total Dirty Dishes: 6
This side honestly deserves better than what I was able to convey in my video. Like I skipped over adding the garlic and sesame oil and didn't notice till editing but I am feeling lazy and don't want to re-edit it all so I will just describe it better farther down. But first my thoughts. This recipe is a must-try for anyone looking to elevate their meals with a touch of freshness, sweetness, and tangy goodness. The charred Broccolini brings a delightful natural freshness that contrasts beautifully with its smoky char. The caramelized lemon adds a pop of tartness, reminiscent of little bursts of lemon heads throughout the dish. The dates, tossed in sesame seed oil with lemon juice, wrap everything up in a warm hug of sweetness, creating a harmonious balance of flavors. Not only is this dish incredibly tasty, but it also comes together very quickly, making it perfect for busy weeknights or when you're entertaining guests. The easy cleanup is a definite bonus, allowing you to spend more time enjoying the meal and less time washing dishes. This Charred Broccolini with Caramelized Lemon and Dates is something I would proudly serve to guests, and I highly recommend it to anyone looking for a simple yet impressive side dish. It's sure to become a staple in your kitchen as it has in mine!
Ingredients: 🥚 Broccolini
Lemon Garlic Cloves Pitted Medjool dates Extra-virgin olive oil Kosher Salt Toasted sesame oil
Instructions 📜 1. Trim thick Broccolini, quarter lemon slices, and chop up dates
2. Place broccolini in pan. Char Broccolini on each side. Once charred add in some grated garlic. Take out of pan.
3. Toss the dates and lemon in the pan with oil. Cook till lemons are caramelized. Take off pan.
4. Mix everything together. Add a splash of lemon juice and sesame oil to finish.
Sweetie P's with Peanut Chile Salsa
⏰ Total Time: 25 minutes
💰 Total cost: ~$5.00 🍳Total Dirty Dishes: 5
Sweet potatoes are fantastic, but Molly Baz ups their game in her Sweetie P's with Peanut Chile Salsa. The sheet pan roasted sweet potatoes with peanut Chile oil were a delightful combination of simplicity and bold flavor. The natural sweetness of the caramelized sweet potatoes was perfectly balanced by the rich, nutty depth of the peanut Chile salsa. The heat added a little kick without overwhelming the palate, making it a satisfying and well-rounded dish. It's a brilliant blend of comforting and exciting flavors, ideal as a side for weeknight dinners.
Ingredients 🥔 2 lbs sweet potatoes 2 garlic cloves 2 limes (serving) 1½ cup plus 2 tablespoons extra-virgin olive oil Kosher salt 1½ cup roasted, unsalted peanuts 1 tablespoon ancho chile powder or sweet paprika 1 teaspoon honey 1½ teaspoon red pepper flakes
Directions: 1) Preheat the oven to 425°F.
2) Cut the sweet potatoes in half, drizzle with oil and season with salt. Arrange cut-sides down on a sheet pan. Transfer to the oven and roast until tender when pierced with a knife and charred on the undersides, start checking at about the 20 minutes mark to see if they're done.
3) Make the peanut-Chile salsa by roughly chopping peanuts so that they're smaller but only if you want to. Place in a small pot and cover with oil. Cook over medium heat, stirring often, until the peanuts are golden brown.
4) Once golden-brown remove from heat and add in remaining seasonings and honey.
5) Serve potatoes topped with the peanut Chile and add limes on the side for squeezing over them
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