Cooking at Home, Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave) (Signed)

Chang, David and Priya Krishna (Signed)

ISBN 10: 1524759244 / ISBN 13: 9781524759247

Published by Clarkson Potter, Publishers, 2021

About this Item

Hardcover with pictorial paper, colorful illustration of a kitchen. Circular golden sticker reading "Signed Copy" on front cover, does not obscure any text. Clean exterior, corners just gently bumped. Oversized. No date on title page. Copyright page dated 2021, stated first edition. 399 pages. All clean and glossy, colorful photographs featured throughout. Binding neat and tight. Page following front endpapers signed by David Chang and Priya Krishna in black ink, no inscriptions. Please email us with questions or to request photos.

Seller Inventory # 25-809

Bibliographic Details

• Title: Cooking at Home, Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave) (Signed)
• Publisher: Clarkson Potter, Publishers
• Publication Date: 2021
• Language: English
• ISBN 10: 1524759244
• ISBN 13: 9781524759247
• Binding: Hardcover
• Condition: Very Good
• Dust Jacket Condition: No Jacket
• Signed: Signed by Author(s)

About this title

Synopsis

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.

About the Author

David Chang is the founder of Momofuku. His cookbook, Momofuku, and his memoir, Eat a Peach, are New York Times bestsellers. He lives in Los Angeles.

Priya Krishna is a food reporter for The New York Times and the author of the bestselling cookbook Indian-ish. She grew up in Dallas and currently lives in Brooklyn.