Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills.Īs Molly says, “Cooking is really fun, I swear. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Crispy McCrisperson chicken thighs with herby peas & fennelĪ thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavorful recipes anyone can make.When I eyeballed the recipe I was concerned - brown sugar and 450F heat for one hour I felt, did not bode well. My oven is accurate and I used a very heavy pan (Staub) so I am not sure why this recipe worked for others as written and not for me. I would have had a dry chicken sitting on black charred vegetables. But this recipe wouldn’t have worked for me without the water. After all that the chicken was very juicy due to the steaming and vegetables were perfectly cooked at 60 mins as per the recipe and everything was delicious. At 49 mins the water needed replenishing - another 1/2 cup. I added about 1/2 cup of water so the vegetables wouldn’t burn. At 30 mins my onions were intensely searing in a dry pan as the juices hadn’t released from the chicken yet. After only 20 mins my 4lb chicken was starting to get too dark on the breast (convection roast, so no harsh heat from above) I had to put a patch of foil on that area.
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