Andy Baraghani - The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook]

Acknowledgments

This is the closest that Ill ever get to an Oscar speech, so.

To my editor, Lorena Jones. I knew it was a match as soon as we had our first call. I felt that you understood me, and I was right. You went beyond what any editor could do. Thank you for your thoughtful edits, your guidance through this whole process, and your extreme patience with me. When I was riddled with self-doubt, you provided the calm that I needed, and I am forever thankful.

To the whole Ten Speed Press crew: Lizzie Allen, Jana Branson, Windy Dorresteyn, Sohayla Farman, Doug Ogan, Allison Renzulli, Kelly Snowden, Kate Tyler, Aaron Wehner, and Natalie Yera. Each of you was so excited to welcome me to the fam, and that meant the world. Thank you for all your efforts from helping with design to all the press and marketing and getting this thing out there in the world!

To my literary agent, Katherine Cowles. Eva K. told me you were the best, and going with you was one of the greatest decisions that I ever made. Thank you for all the very real-talk phone calls and lunches, for pushing me when I needed to be pushed, and for being my confidant. Youve always seen the light.

To Michael Graydon and Nikole Herriott. The first decision that I made (before I even wrote the proposal for this book!) was that I wanted you two to work on this project with me. I was in awe of your brilliance from the get go (when I first met you years ago), but seeing how incredibly thoughtful and kind-hearted you each are while working on this project only made me love you both even more. This book would not be what it is without you two.

To Ryan Crouchman. Thank you for designing the hell out of this book, answering my late-night and weekend emails and texts, and bearing with me when I had some random idea and wanted to take you on that ride with me. You also have the most soothing voice that I have ever heard (which is why I always wanted us to talk on the phone rather than email!).

To Sue Li. Thank you for your beautiful food styling, checking me when I need to be checked, all the cat memes, and your invaluable friendship. And for bringing Paul into my life. I love you both.

To Rebecca Bartoshesky. You set the bar so high and this book wouldnt be what it is without your prop styling. You put me in near shock at the most incredible things you found. You will always be the silent but deadly type to me, and I love that!

To Kat Boytsova and Kaitlyn Wong. Thank you for all your hard work with much of the shopping, organizing receipts and spreadsheets, and testing and retesting. Your feedback was essential in making these recipes stand out.

To Alyssa Kondracki and Spencer Richard. Thank you both for being such damn pros on set, assisting Sue, and doing all the crazy things that food styling requires.

To Sam Williams. Thank you for bringing all the good vibes on set, exceptional playlists, and becoming everyones crush.

To Alexis Basso and Shane Gabier. Thank you both for being so gracious and letting me use your beautiful ceramics. I feel so lucky to have your stunning work in this book.

To Juniper Tedhams. Thank you for being so generous and opening your home for the book shoot.

To Alex Beggs. Thank you for our date nights on Wednesdays, for listening to my tangents, helping me when I needed to get my scattered thoughts on paper, and being my cheerleader when I was hitting a wall. Thank you for loving skincare as much as I do. I hope to be half as good as you in life. Your heart is one of the biggest and brightest Ive ever known.

To David Sabshon. Thank you for celebrating the highs of life with me but, more important, helping me get back up when I encountered the lows. Your openness and desire to do good in this world make me feel honored to have you as a friend.

To Dan Pelosi. You are the ketchup to my (Dijon) mustard. You always know how to put a smile on my face. And if my mother could adopt you, she would.

To Eric Wink, the little brother I always wanted. Thank you for being a second pair of eyes and always having such exquisite taste.

To some of the greatest cooks that I know: Carla Lalli Music, Chris Morocco, Claire Saffitz, Molly Baz, Gaby Melian, Brad Leone, and Anna Stockwell. Thank you for inspiring me daily, giving me some of the best memories, and making me a better cook.

To Julia Bainbridge, Paul Bennett, Jeremy Bennett, Christina Chaey, Todd Coleman, Dan Cingari, Jonathon Burdford, Zak Dychtwald, Emily Eisen, DeVonn Francis, John Guidi, Taylor Griggs, Trevor Himes, Elizabeth Jamie, Eva Karagiorgas, Rachel Karten, Justin Katz, Ben Mims, Nathan Needle, Eleanore Park, Jesse Rudolph, Michael Scanlon, Aria Shafa, and Emily Schultz. You all make my life sweeter and whole lot more fun.

To my big Persian family (my khalehs, amehs, dahyees, amoo, cousins, nephew) in California, Vancouver, and Iran. I love you all so much. Thank you for being so loving, over the top, and providing me with vibrant (maybe chaotic, at times) memories that have given me great material to write about

To Keith Pollock. Thank you for the countless nights talking me off a cliff, allowing me to workshop all the things out loud, and being my favorite recipe taster. Most important, thank you for seeing me completely. You have given me the greatest gift: the freedom to be who I am, and for loving me anyway. You are my rock. I love you.

To my mom, dad, and sister; dont start crying now. Thank you for trusting me and always standing by my side. I am the luckiest son and brother to have such a supportive family to the point that I think if I reheated some frozen dinners, youd all still think that Im a star.

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 Apptit. Andy lives in New York City with his partnerand an extensive mortar and pestle collection.

MICHAEL GRAYDON and NIKOLE HERRIOTT are photographers who work as a creative team and shoot varied subjects such as still life, travel, food, interiors, and lifestyle.

Mighty Little Recipes

When Im burned out from a workday of testing recipes and thinking about doing the dinner dishes, my mind and body crave something simple.

Thats when my arsenal of flavor enhancers saves the day. Vinegar-spiked, spicy, sour, and creamy sauces; crunchy and savory sprinkles; and a few different herby green sauces are my lifesavers. Im not going to tuck them into a basics chapter at the end of this book. They are as crucial to me as my well-worn white T-shirts. Oh, those dishes? Yeah, Ill get to them tomorrow.

All of these condiments add texture and brightness without weighing down any dish. Theyre a study in balance: When you have a heavy, meaty meal, you need to counter it with something light and green (meet crispy salsa verde). When you have something soft and tender, you need to keep it interesting with an explosion of crunchy and spicy (chili crisp does the trick). Youll see these recipes referenced in recipes throughout the book, but I hope you take them and do your own thingtheyre flexible, foolproof, and irresistible.