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)
- Noch nicht erschienen (ca. September 2026)
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
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 he honed as a professional cook to the home kitchen for making food faster, bolder, and better.
Matt Broussard proves that great food isn’t complicated. With the same no BS attitude that has attracted over eight million followers across YouTube, Instagram, Facebook, and TikTok, Now We’re Cooking brings professional moves down to earth. Matt shows home cooks how to make big flavor dishes with ease and efficiency, giving them confidence and the best ways to do things from his grandma’s kitchen and top restaurants alike. Anyone can do this, and Matt makes you want to learn.
Raised on the Texas-Mexico border, Matt learned the basics at home before breaking out in Seattle’s electric dining scene. The result is food that is approachable yet exciting: weeknight-friendly meals with punch. Think Chile-Pickled Deviled Eggs, OG Beef Birria, Cold Corn Soup, Butter-Basted Steak, and Chai Flan—recipes that level up yet are totally doable.
In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt—brings the moves and mindset he honed as a professional cook to the home kitchen for making food faster, bolder, and better.
Matt Broussard proves that great food isn’t complicated. With the same no BS attitude that has attracted over eight million followers across YouTube, Instagram, Facebook, and TikTok, Now We’re Cooking brings professional moves down to earth. Matt shows home cooks how to make big flavor dishes with ease and efficiency, giving them confidence and the best ways to do things from his grandma’s kitchen and top restaurants alike. Anyone can do this, and Matt makes you want to learn.
Raised on the Texas-Mexico border, Matt learned the basics at home before breaking out in Seattle’s electric dining scene. The result is food that is approachable yet exciting: weeknight-friendly meals with punch. Think Chile-Pickled Deviled Eggs, OG Beef Birria, Cold Corn Soup, Butter-Basted Steak, and Chai Flan—recipes that level up yet are totally doable.
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 favorite restaurants, including Palace Kitchen, where his social media took shape. With videos both fun and cutting-edge, he has drawn more than 8 million followers and billions of views. 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) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 28,90
