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Price: $32.50 - $19.32
(as of May 31, 2025 14:45:59 UTC – Details)
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.
ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home
“Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins
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. 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.
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. But this is not your average cookbook. 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. 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.
As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
From the Publisher
B-fast Tacos with Charred Scallion Salsa & Fried Pepitas
Niçoise Sando with Smashed Egg & Black Olive Mayo
Pasta Salad with Morty-d, Mozz & Pistachios
The Cae Sal
Pastrami Roast Chicken with Schmaltzy Onions & Dill
Minty Lamb Meatballs with Crispy Cabbage & Tahini Sauce
Publisher : Clarkson Potter
Publication date : April 20, 2021
Language : English
Print length : 304 pages
ISBN-10 : 0593138279
ISBN-13 : 978-0593138274
Item Weight : 2.85 pounds
Dimensions : 8.5 x 1.03 x 10.51 inches
Customers say
Customers find the cookbook’s recipes well-organized and broken down, with easy-to-follow directions that include helpful tutorials for basic skills. The book contains useful information, and customers particularly appreciate the QR codes that link to instructional videos. The ingredients lists are simple yet effective, using common ingredients in new ways, and customers love Molly’s personality and creative approach to cooking.
AI-generated from the text of customer reviews
Curious Epicure –
Generally, a really great cookbook, but with a little criticism too
There are things I love about this book and things I do not, but the positives so outweigh the negatives that I had to give it 5 stars. First, the good things, then the “eh” part…++ the good ++What I love is how complete the book is. It includes things that aren’t often found in cookbooks, like how the brain perceives flavors and how to balance those perceived flavors to the max. Nothing gets too science-y, but there is just enough to deepen an understanding about the importance of understanding how flavors work together and how to build on that knowledge for maximum flavor benefit.The recipes are fairly easy, very doable, and really, really good. There are a few that seem like – why? – such as the Minimalist Wedge as if a classic Wedge isn’t minimalist enough. (Unlike the classic Wedge, this one has a ranch-y dressing instead of blue cheese and is showered with garlic-y toasted panko crumbs instead of bacon – neither of which would fly with any classic Wedge-lover I know.) Even though that particular recipe is a miss, imo, it sort of illustrates what this book is all about – everything is just a little more or different than it initially might seem to be, and mostly successfully so.Within the recipes are QR codes that access videos on the author’s site. The videos are thankfully only as long as they need to be and show cooking techniques that are much better learned by watching than by reading about. This is a really great aspect of this book.The pictures look as though they have had Instagram’s retro-faded-look Nashville filter applied. There are photos of every recipe and my finished dishes have mostly looked liked the photos – possibly because of that filter? – but that’s always a very satisfying event, whatever the reason.I’ve loved all of the recipes I’ve chosen to make so far (of course, I didn’t choose to make any that didn’t naturally appeal to me). Among those are:â Cold & Crunchy Green Beans with Garlicky Pistachio Vinaigrette – great flavor/texture comboâ Caramelized Fennel with Parmy [sic] Frico – if you love fennel as I do, this is amazing. I find myself craving this dish every time I think about it. I’ve made this twice alreadyâ Jammy Pepps [sic] with Feta and Basil – the sweet/salty of this is so yummyâ Smoked Trout Dip with Potato C’s [sic] & Salmon Roe – no one could get enough of thisâ Roasted Salmon with Marinated Olives & Potato Chips – this is my favorite way to prepare salmon (owing to Samin Nosrat, tbh) and the chips add an element that my family thought was both hilarious and tastyâ Strip Steaks au Poivre – haven’t made this in forever and making it made me really sorry about missing out for so longBased on those forays, I just might cook my way through this whole book – something that I have almost, but not quite ever done with any other cookbook.– the less good —- Serving suggestions for side dishes would have been great. It’s so helpful when chefs include them, so I wish she had.– The design of the book did not strike me as being ebook-friendly. The many spreads that are nothing more than big graphic type made me opt for the print version over the kindle one.– Additionally, there is a feeling that the author is trying too hard to be hip or edgy or something and those instances can be pretty cringe. There are lots of shortened food words (as seen in the above recipe titles) and many mostly gratuitous swear words (although not as many as Thug Kitchen’s).It’s a shame since 98% of what the author writes is really quite engaging.– The author writes as if the user of the book is already clued into her, her cooking style and her personal preferences, but I think this book is so good that it should have appeal far beyond her immediate fan base.The bottom line is that minuses are all pretty much stylistic and not related to the results gotten from the recipes, which far outweigh everything else.I highly recommend this book for the recipes and for learning how to be a better cook…but with the caveats mentioned above that I know some people will find more annoying than others .
Allie –
YUMMMMMM ð
My friend told me to get this book and I immediately fell in love. I love that these recipes are mostly made from items youâd normally buy, I havenât had to source anything just for a single meal. Her instructions are easy to follow and the videos that help you learn techniques are amazing. Everything Iâve cooked from this book slaps.
Maria –
Great Christmas present
Got this book for my best friend cause Iâve seen it recommended in a ton of TikTokâsThe book feels really nice, is big and the cover very sturdy. Donât know about the recipes but in hoping I get to try some after Christmas
nancy cusick –
she requested it and was happy with it
nothing
Belinda –
This cookbook is a KEEPER!
I was intrigued by COOK THIS BOOK, so I borrowed it from the library. After marking nearly every page, I had the feeling I was probably going to want to buy a copy. But, I decided to try some recipes to see if the results lived up to the descriptions and the mouthwatering photos. I havenât made one recipe that I did not love. Itâs my new go-to cookbook. Yes, I bought a copy. I had to, and so will you. Iâve made the pastrami roasted chicken with onions and garlic multiple times. Oh, and the grapefruit salad with burrata and homemade garlic crisp is another favorite. In fact, I always have a jar of that garlic/shallot crisp on hand. Itâs delicious on everything. The peach, tomato and halloumi salad is another winner, as is the chicken salad with cabbage and corn nuts. Oh, and the salmon with olives and capers and potato chips on top. Just the buy the book. You need this one.
Patricia Gamble-Moore –
Good start
I had the book for awhile but for some reason, was intimidated. Decided to jump in and make 1 new recipe a week. ð¤. Did the Milk-braised chicken last week – delish and the minty meatballs this week. Wasnât the biggest fan of the cold tahini sauce, but it was different. Still good and we had no leftovers. Gonna keep digging and trying new things.
Liz A –
I have gifted this cook book to three people already in under a month of owning it!
Dear Molly, what can I say? I (we) love your work and this BOOKKKKKK!!! My husband and I have loved cooking for ourselves & guests from this book over and over again! NONE of these recipes miss, and I have enjoyed cooking from it so much that I have gifted it to three other couples (check that order history Jeffrey Bezos) and recommended it to countless people every time I post a pic of our cooked recipes. Honestly, would love to collect my $.05 royalties at this point. Just kidding (but not really?) had to shoot my shot. Love the thoughtful tips and tricks throughout the book as well as bringing a cookbook to our tech century with QR codes for reference. My husband and I LOVE cooking together, for one another and others and this cook book has given us so much joy in addition to delicious meals (and extra lbs). Happy to cook from it and happy to gift it to people with all ranges of cooking confidence levels. Thanks, Molly!
A. Phillips –
In a Class of its Own
I pre-ordered Cook This Book because I’m a huge Molly Baz fan – not just her cooking but of her personality and her values. No disappointment whatsoever! You can virtually hear Ms. Baz read every ingredient list (which is presented uniquely and remarkably helpful here), cooking direction, and plating suggestion. The book is ideal for “Level One” home cooks who want to expand palates, entertain friends and family rather than just plunk some food on a plate, and wish to learn some advanced techniques without spending money and time in a cooking class. Even more experienced chefs will deeply appreciate Ms. Baz’s approach by introducing new culinary trends in a fun yet professional manner. She even got me to change from my go-to salt to her favourite brand (read all about it in the book!) and I’ve worked in the industry on and off over 20 years!I can only imagine someone with serious hang-ups about rough language not 100% adoring Cook This Book; those people have undoubtedly never seen Molly Baz on video, appreciating how deeply she cares about the food she teaches us about. Will purchase again in the future for wedding gifts! 11/10 (One extra point for Tuna, her beautiful dachshund!)
Lucia Hildebrand Mendez –
I have cooked about 15 recipes out of this book which were very well received! There are definitely some harder ones, but all in all really easy to follow. When it comes to ingredients, most are usually easy to find and some a bit harder to come by, but not impossible!I’d definitely recommend this book to anyone who likes to cook and try new things. It also has some pretty known meals in it…they’ve just been a bit spruced up!
David casanova –
Un llibre meravellós, inspirador, amb receptes fresques modernes i senzilles a la vegada.
Amazon ã«ã¹ã¿ãã¼ –
Thank you for making this beautiful cookbook! Can’t wait to start cooking.
Eternal Senshi –
This cookbook is FANTASTIC!I’ve never heard of Molly Baz but this book kept coming up as a recommendation. I finally purchased it a little while ago and wow, I am blown away with her recipes!I’ve made about 4 or so recipes so far and each one has been absolutely delicious and easy enough to make. She walks you through each step, offers tips and tricks which is super helpful for people not comfortable enough in the kitchen.Some of the recipes have ingredients that make you scratch your head because you think, this can’t possibly be yummy, but holy heck, she knows how to put 2 and 2 together. The flavors JUST WORK!If she ever comes up with another book, I will be pre-ordering it FOR SURE!This cookbook is great for people who know their way around a kitchen and newbies alike. There are an excellent variety of recipes and all the flavors will just make your mouth and tummy so happy.
Ben H –
Iâve followed this writers content on Bon Appettit and Instagram for a while now and have always enjoyed the recipes Iâve followed in the past. Iâve tried around 20 of the recipes now and all have been great with the âMorty D Pastaâ having been an absolute knockout over the summer. Iâve often found that some books donât allow enough time compared to what is suggested (Jamieâs 30 minute meals are more like an hour for me) but time allowed, the way itâs written and QR codes were spot on. A forward thinking, quirky and brilliant cook book I would thoroughly recommend