Cooking at Home
Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave): A Cookbook
Will be published approx. on 2. February 2027
Book
Paperback/Softback
400 pages
979-8-217-03727-8 (ISBN)
Description
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.
JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home
David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.
From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.
It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home
David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.
From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.
It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
More details
Language
English
Place of publication
New York
United States
Publishing group
Random House USA Inc
Product notice
Paperback (trade)
Illustrations
150 4C PHOTOS
Dimensions
Height: 254 mm
Width: 203 mm
Weight
367 gr
ISBN-13
979-8-217-03727-8 (9798217037278)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
David Chang | Priya Krishna
Cooking at Home
Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave): A Cookbook
E-Book
10/2021
Clarkson Potter
€9.99
Available for download
Persons
David Chang is the founder of Momofuku. His cookbook, Momofuku, and his memoir, Eat a Peach, are New York Times bestsellers. He lives in Los Angeles.
Priya Krishna is a food reporter for The New York Times and the author of the bestselling cookbook Indian-ish. She grew up in Dallas and currently lives in Brooklyn.
Priya Krishna is a food reporter for The New York Times and the author of the bestselling cookbook Indian-ish. She grew up in Dallas and currently lives in Brooklyn.