Now We're Cooking (All-Purpose, Laid-Back Recipes (A Cookbook from @ACookNamedMatt))
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$35.00
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Product Details
Author:
Matthew Broussard
Format:
Hardcover
Pages:
256
Publisher:
S&S/Simon Element (August 11, 2026)
Imprint:
S&S/Simon Element
Language:
English
Audience:
General/trade
ISBN-13:
9781668077146
ISBN-10:
1668077140
Weight:
31.92oz
Dimensions:
8" x 10" x 0.7"
File:
Eloquence-SimonSchuster_08102026_P10461620_onix30-20260810.xml
Folder:
Eloquence
List Price:
$35.00
Pub Discount:
65
Case Pack:
14
As low as:
$26.95
Publisher Identifier:
P-SS
Discount Code:
A
Overview
A Forbes best cookbook
In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt proves that great food isn’t complicated.
Matt’s superpower is making things easy, not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently:
Here, too, Matt shares the best tricks he’s learned in his grandma’s kitchen and top restaurants where Matt broke out in Seattle’s electric dining scene.
Anyone can do this, and Matt makes you want to learn.
In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt proves that great food isn’t complicated.
Matt’s superpower is making things easy, not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently:
- Warm Lacinato Kale Caesar with Crispy Chickpeas
- Spicy Cold Korean Noodles
- The Creamiest, Cheesiest Mac and Cheese
- Grilled Korean Short Ribs
- OG Beef Birria
- Cold Corn Soup
- Butter-Basted Steak
- Charred Broccolini with Cotija Dressing
- Crispy Salmon with Toasted Miso Corn
- Spatchcocked Roast Chicken with Hasselback Potatoes
- Tender Biscuits with Honey Butter
- Farro Risotto with Roasted Mushrooms and Squash
- Chai Flan
Here, too, Matt shares the best tricks he’s learned in his grandma’s kitchen and top restaurants where Matt broke out in Seattle’s electric dining scene.
Anyone can do this, and Matt makes you want to learn.
