In Conversation with Ruth Reichl
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In Molly Baz’s highly anticipated debut cookbook, Cook This Book, the food editor and recipe developer delivers a new kind of foundational cookbook that will equip readers with the tools to become better, more efficient cooks with clear and uncomplicated recipes designed to teach. Each chapter covers an essential cooking category and teaches home cooks the core techniques (both big and small) that Baz considers fundamental to modern home cooking.
Recipes range from crowd pleasers like pastrami roast chicken with schmaltzy onions and dill to crisp perfect salads like her famous cae sal and comfort dishes like supremely creamy tomato and cheddar soup and spanakopita dip. Baz also offers sweet and savory treats including blueberry cornflake cake and salty date and cheddar scones.
In a multimedia approach to teaching, Cook This Book also includes dozens of QR codes, which link to short, technique-driven videos hosted by Baz to help illuminate some of the trickier skills. Baz’s stories and recipes have been featured in Bon Appétit magazine and she has appeared in the brand’s YouTube shows, “Making Perfect” and “Molly Tries.” Baz will be in conversation with Ruth Reichl, the six-time James Beard award-winning writer, former editor in chief of Gourmet magazine and New York Times restaurant critic, and bestselling author.
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