The Cook You Want to Be Everyday Recipes to Impress 你想成为的厨师 让人印象深刻的食谱
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作者Andy Baraghani
出版社Random House US
ISBN9781984858566
出版时间2022-05
装帧精装
上书时间2025-01-04
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基本信息
Format:Hardback 288 pages, 120 photos; 120 photos
Publisher:Random House USA Inc
Imprint:Random House Inc
ISBN:9781984858566
Published:24 May 2022
Dimensions:267 x 203 (mm)
页面参数仅供参考，具体以实物为准
书籍简介
安迪-巴拉哈尼（Andy Baraghani）年轻时在 Chez Panisse 实习，剥过数百个洋葱，在纽约的 Estela 餐厅磨练过准确平衡的沙拉制作技巧，还在《Saveur》、《Tasting Table》和《Bon Appétit》的试吃厨房里开发过食谱。经过这么多年的努力，他终于找到了自己想要成为的厨师：一个忠于波斯传统的厨师、一个新鲜蔬菜爱好者、一个柑橘超级粉丝，以及一个永远充满渴望的世界旅行者。在《你想成为的厨师》一书中，巴拉哈尼通过传授烹饪技巧和意想不到的风味组合，向家庭厨师们展示了如何磨练自己的烹饪风格，从而在短的时间内获得尽可能大的美味。
在《Bon Appétit》杂志上，巴拉哈尼创造了大量病毒式食谱--从塔希尼牧场到秋季焦糖卷心菜--成为家喻户晓的主食。在这本食谱中，他又推出了更多富含鲜味的菜肴、美观且适合餐厅的菜肴（只需一半时间），以及以完全美味的方式重新烹制的知名菜肴。在他首本食谱中的 100 道菜品中，新的必杀技包括焦糖红薯配焦黄黄油 Harissa、香辣罗勒虾和香浓石榴鸡。烹饪者可以在书中找到各种灵感，为匆忙的周末准备快餐、各种调味品，以及给客人留下深刻印象的难忘美食。在贯穿全书的随笔中，巴拉哈尼分享了他的信念（为什么每个人都要做他钟爱的波斯鸡蛋菜 kuku sabzi）和生活经验（烹饪鱼类前用盐腌制的重要性）。
Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.
At Bon Appétit, Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it).
作者简介
安迪-巴拉哈尼（Andy Baraghani）是一位美食作家和食谱开发者，他从小就经常观看美国公共广播公司（PBS）的烹饪节目，同时在母亲的细心指导下（在脚凳的帮助下）在家学习烹饪。他在 Chez Panisse 和 Estela 的经历巩固了他对烹饪的热爱，在 Bon Appétit 担任美食编辑期间，大胆、极易实现的口味成为他的标志性烹饪风格。安迪和他的伴侣住在纽约，并收藏了大量的研钵和研杵。
Andy Baraghani is a food writer and recipe developer who grew up watching a lot of cooking shows on PBS while learning to cook at home under the careful supervision of his mother (and with the help of a footstool). His experiences at Chez Panisse and Estela cemented his love for cooking, and his bold, highly achievable flavors became his signature cooking style during his time as a food editor at Bon Appétit. Andy lives in New York City with his partner—and an extensive mortar and pestle collection.
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