Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook (Hardcover)

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Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook (Hardcover)


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Staff Reviews

Why is a two Michelin-star chef trying to convince me to use the microwave?! This cookbook is disturbing, troubling, and has me questioning so much of what I thought I knew about the culinary world. It is also probably the first cookbook I’ll read cover to cover. David Chang is, of course, the celebrity chef/owner of Momofuko and he has written a fantastic new cookbook... that has practically no recipes in it. You read that right, Cooking At Home is not about planning the perfect meal but about learning to cook using what is on hand and what is in your head. Chang and his co-author, Priya Krishna, distill years of culinary adventures and exploration into a form of culinary philosophy that will have you wanting to create meals rather than follow instructions step-by-step. This is the perfect cookbook for those who have cooked for years and for those who are terrified to cook. It is truly the most unique cookbook I’ve ever used and the first I ever took to bed. It belongs in every kitchen… just like a microwave.

— Matt

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.


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.
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.
Product Details ISBN: 9781524759247
ISBN-10: 1524759244
Publisher: Clarkson Potter
Publication Date: October 26th, 2021
Pages: 400
Language: English