Cooking at Home (Or, How I Learned to Stop Worrying About Recipes: A Cookbook)
List Price:
$28.00
| Expected release date is Mar 2nd 2027 |
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Product Details
Author:
David Chang, Priya Krishna
Format:
Paperback
Pages:
400
Publisher:
Clarkson Potter/Ten Speed (March 2, 2027)
Imprint:
Clarkson Potter
Release Date:
March 2, 2027
Language:
English
Audience:
General/trade
ISBN-13:
9798217037278
Weight:
13oz
Dimensions:
8" x 10"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260916T230024_157890652-20260916.xml
Folder:
RandomHouse
List Price:
$28.00
Country of Origin:
India
Pub Discount:
65
Case Pack:
12
As low as:
$21.56
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
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.
