Now We're Cooking
All-Purpose, Laid-Back Recipes
Seiten
2026
Simon Element (Verlag)
978-1-6680-7714-6 (ISBN)
Simon Element (Verlag)
978-1-6680-7714-6 (ISBN)
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Social media phenom Matt Broussard of @acooknamedmatt brings his "anyone can do this," no-BS approach to the home kitchen, teaching everyday cooks the moves that make food faster, bolder, and better.
In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt—brings the moves and mindset for making food faster, bolder, and better he honed as a professional cook to the home kitchen.
Matt Broussard proves that great food isn’t complicated. With the same, no BS attitude that has attracted over eight million social media fans, Now We’re Cooking brings weeknight-friendly meals with punch—and efficiency. Think recipes that level up, yet are totally doable:
Warm Lacinato Kale Caesar with Crispy Chickpeas
Spicy Cold Korean Noodles
The Creamiest, Cheesiest Mac and Cheese
Grilled Korean Short Ribs
OG Beef Birria
Cold Corn Soup
Butter-Basted Steak
Charred Broccolini with Cotija Dressing
Crispy Salmon with Toasted Miso Corn
Spatchcocked Roast Chicken with Hasselback Potatoes
Pan-Roasted Brussels Sprouts with Pancetta and Pear
Farro Risotto with Roasted Mushrooms and Squash
Tender Biscuits with Honey Butter
Chai Flan
Raised on the Texas-Mexico border, Matt mastered the basics at home before breaking out in Seattle’s electric dining scene. Now, he shows home cooks how to make big flavor dishes, giving them confidence and the best ways to do things that he’s learned in kitchens from his grandma’s house and top restaurants alike. Anyone can do this, and Matt makes you want to learn.
In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt—brings the moves and mindset for making food faster, bolder, and better he honed as a professional cook to the home kitchen.
Matt Broussard proves that great food isn’t complicated. With the same, no BS attitude that has attracted over eight million social media fans, Now We’re Cooking brings weeknight-friendly meals with punch—and efficiency. Think recipes that level up, yet are totally doable:
Warm Lacinato Kale Caesar with Crispy Chickpeas
Spicy Cold Korean Noodles
The Creamiest, Cheesiest Mac and Cheese
Grilled Korean Short Ribs
OG Beef Birria
Cold Corn Soup
Butter-Basted Steak
Charred Broccolini with Cotija Dressing
Crispy Salmon with Toasted Miso Corn
Spatchcocked Roast Chicken with Hasselback Potatoes
Pan-Roasted Brussels Sprouts with Pancetta and Pear
Farro Risotto with Roasted Mushrooms and Squash
Tender Biscuits with Honey Butter
Chai Flan
Raised on the Texas-Mexico border, Matt mastered the basics at home before breaking out in Seattle’s electric dining scene. Now, he shows home cooks how to make big flavor dishes, giving them confidence and the best ways to do things that he’s learned in kitchens from his grandma’s house and top restaurants alike. Anyone can do this, and Matt makes you want to learn.
Matt Broussard is the creator behind @ACookNamedMatt. Lauded as “The Most Fun Chef to Watch on TikTok” by Forbes, he was born in Brownsville, Texas, and learned to cook from his grandmother. He went on to some of Seattle’s best restaurants, including Palace Kitchen. With videos both fun and cutting-edge, he has drawn more than 8 million followers and billions of views across social media. Matt lives in Seattle with his cat Ladybird.
| Erscheint lt. Verlag | 10.9.2026 |
|---|---|
| Zusatzinfo | 4-C throughout; 4-C endpapers |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 663 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-6680-7714-0 / 1668077140 |
| ISBN-13 | 978-1-6680-7714-6 / 9781668077146 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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