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More Is More: Get Loose in the Kitchen: A Cookbook Kindle Edition

by Molly Baz (Author) Format: Kindle Edition
Editors' pick Best Cookbooks, Food & Wine
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NEW YORK TIMES BESTSELLER • Learn to cook with confidence and unbridled joy in 100 big, bold, flavorful recipes from Molly Baz

A BEST COOKBOOK OF THE YEAR: NPR, Good Housekeeping, New York Post, Wired, Publishers Weekly

It’s time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she’s teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a “don’t stop ‘til it tastes delicious” mentality. 

The recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavor combination that takes Molly’s maximalist, “leave no flavor on the cutting board” approach. So crank your ovens! Grab a fat pinch of salt! And if you’re going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook! 

Start your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again. 

Throughout, you’ll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes. 

With intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More Is More will inspire cooks to embrace a fearless mindset to level up their cooking—for life.
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  1. Print length
    300 pages
  2. Language
    English
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  4. Publisher
    Clarkson Potter
  5. Publication date
    October 10, 2023
  6. File size
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From the Publisher

Molly eating onion rings with the caption “Take your food from good to lights-out great”
photo of shishito peppers and rigatoni: “have the nerve to go for bigger, more explosive flavor”
Photo of turkey sandwich and Red Curry Hot Wings, Molly eating tomato salad on the grass
An array of 6 photos including crispy salmon, skirt steak, and ooey gooey carrot cake
Photo of Molly and her husband having drinks by their pool in LA

Editorial Reviews

About the Author

Molly Baz is a New York Times bestselling cookbook author, recipe developer and video host whose number one goal in life is to convince the world that cooking is fun, and not that hard to do if you’re properly set up. When she’s not writing books, Molly hosts a subscription digital recipe club, The Club, where she drops weekly new recipes for her fans. When she’s not doing that, you can find her at home sipping on a glass of Drink This Wine, (that’s her natural wine company!) in her butter-colored kitchen filming her hit Youtube series “Hit The Kitch,” a casual, never-too-serious, but always educational cooking show. Molly lives in Los Angeles with her husband, Ben, and their teeny-tiny weenie dog, Tuna.

Excerpt. © Reprinted by permission. All rights reserved.

Intro

It was a completely insignificant Saturday in September. The year was 2021. It was 9:30 a.m. and my husband, Ben, had dragged me to a dive bar off of Sunset Boulevard to watch a *very important* English Premier League soccer match.

Don’t be fooled. This isn’t a story about sports (I have very little to say on the matter); it’s a story about calamari. . . . Cut to the top of the second half, an hour-ish or so later. It was far too early for lunch, I hadn’t had breakfast, and there was nary a pancake in sight. The menu featured all the classic bar food hits, that magnificent category of rich and delicious foods you crave when you’re at a dive—loaded nachos, Buffalo wings, potato skins, and, my personal weakness, fried calamari. I may or may not also have been two Bloody Marys deep at this point, though that is relevant to this story only insofar as to paint a picture of who I am. The game plan was clear: I was having calamari for breakfast.

Ten minutes and half a Bloody later, the calamari arrived. The diagnosis: golden brown, craggy crisp, unadorned, and served in a paper-lined red plastic basket, just as you’d expect. It looked like . . . calamari. Taste-wise, it wasn’t bad, not rancid or anything—far from it. It was simply very whatevs. Underseasoned and just kinda plain.

For most people, that’s where this story would end. They’d eat their perfectly fine breakfast squid and life would go on as it always does. Well, as I am about to make clear, I am not most people, and I happened to have some time on my hands. I took a look around me to see how I might remedy the sitch: right away I noticed a pepper grinder and a bottle of hot sauce on the table. There were lemon wedges perched on the rims of our Bloodys (I knew I’d ordered two for a reason). I always carry a tiny tin of Maldon flaky sea salt in my bag, so the seasoning element was on lock. I politely asked my server for a side of mayo and then determinedly got to work.

Within minutes, I had successfully transformed a perfectly fine and absolutely forgettable plate of fried calamari into a meal that will stick with me forever (just don’t ask me who won the match or, for that matter, who was playing).

Here’s how it went:

1. Squeeze the juice of 4 lemon wedges over the basket of calamari.

2. Season the calamari liberally with flaky sea salt.

3. Stir together a quick tableside spicy mayo for dipping by combining mayonnaise, hot sauce, a touch more lemon juice, salt, and pepper.

4. Wash down with another Bloody and enjoy one of the greatest plates of calamari of my life.

Willett (that’s Ben) sat across from me eating his breakfast burger (a very delicious one, I will add), slightly horrified and yet entirely unfazed because, of course, he’d seen this whole on-the-fly doctoring routine go down at least a thousand times before.

But it was right then, in that seemingly insignificant moment, that this book was born. Sitting in that bar, I realized that what the calamari had needed was just a little more. Suddenly, everything became clear. What sets apart a good cook from a great one, an amateur chef from a professional, a true pursuer of good food from an apathetic one, can be summarized in a single phrase: MORE IS MORE.

When it comes to cooking, More Is More is an ideology to live by. It is a guiding principle to embrace boldness in the kitchen (or, in this case, at the table) in order to level up your food. It’s a commitment to doing anything and everything in our power to land a delicious meal. It’s about refusing to settle for something mediocre and instead figuring out how to transform that mediocrity into something stupendous. If your first reaction is to think I mean “more bacon, more salt, more cheese”—gluttonous excess is not what this book is about. It’s about finding more confidence in the kitchen, gaining more trust in our own cooking ability, and having the nerve to go for bigger, bolder, more explosive flavor.

When I was a fine-dining line cook, I spent years being drilled with the mindset that less is always more. Single dots of sauce on a plate, a whopping two-ounce portion of fish, and three perfectly placed chive batons as garnish. But then I became a home cook and realized that in my kitchen, I am in charge. I call the shots. And what I actually crave is just the opposite. I don’t know about you, but I want to cook and eat with ABANDON. We’re on this planet only once, and gustatorily speaking (it��s a word—trust me), I see no reason we shouldn’t make the most of that time. I want to cook and eat BOLD food with BIG personality, especially if I’m going to go to the trouble of making it myself. Restraint, my friends, is overrated.

So what does this all mean, practically? It means I want you to crank up the dang heat! To grab a big-ass pinch of salt! To use every part of every ingredient to its fullest potential and then some. To cook with gumption, and personality, all in the service of building confidence and boldness and taking control of your home kitchen! I’ve seen the way my friends and fam reluctantly turn their heat to medium-high when a recipe calls for it and then instinctively turn it down to medium-low for fear of burning. (We need that good browning!!) I’ve seen the way an amateur cook gingerly seasons a steak. (Nothin’ worse than a bland piece of meat!) I’ve seen all of it and then some, and through my observations I’ve deduced that a little confidence, good technique, and a better understanding of ingredients can be the difference between the forgettable and the memorable—my calamari zhoozhing being just one everyday example.

“More is more” is that moment you recognize your salad needs an extra glug of vinegar, or your roasted carrots could really use a handful of chopped peanuts for texture. It’s that first time you drizzle chili crisp on a fried egg and the stars suddenly align. It’s about trusting yourself enough to leave the chicken thighs skin-side down on the heat, undisturbed, for fifteen whole minutes, only to then enjoy the crispiest dang chicken skin of your life. It’s all the adjustments, big and small, that take your food from good to lights-out GREAT.

The recipes in this book will encourage you to break out of your comfort zone, to learn how to cook passionately, fearlessly, and, as always, in pursuit of something yumz. They’ll leave some ingredients open-ended so that you can pick your fave [insert herb here] for a salad, and quantities like generous handfuls, glugs, and pinches will be encouraged so you reach less for the tangled-up set of measuring spoons and connect more with the ones you’ve got attached to your body. To cook with a “more is more” mentality is to identify what the right amount of any given ingredient means to you, and the only way to gain that self-assuredness is to cook more—and more—and then probably a little more. Through some trial and error, and, I hope, a lil’ help from this book, you’ll soon become a cook who knows exactly when the “more” becomes “it’s perfect, let’s eat.”

Okay! Enough preaching, you get the point. It’s time to pick up your knives and clear your cutting boards. We’re MORE IS MORE people, and we’ve got cooking to do.

I promise it’s going to be f***ing delicious.

Product details

  • ASIN ‏ : ‎ B0BT1BWSPT
  • Publisher ‏ : ‎ Clarkson Potter (October 10, 2023)
  • Publication date ‏ : ‎ October 10, 2023
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 132523 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 300 pages
  • Page numbers source ISBN ‏ : ‎ B0CHZL2B4M
  • Customer Reviews:

About the author

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Molly Baz

Molly Baz

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Molly Baz is a New York Times bestselling cookbook author (Cook This Book (2021) More is More (Fall 2023)), recipe developer, and video host whose number one goal in life is to convince the world that cooking is fun, and not that hard to do if you’re properly set up. When she’s not writing books, Molly hosts a subscription digital recipe club, The Club, where she drops new recipes weekly for her fans. When she’s not doing that, you can find her at home sipping on a glass of Drink This Wine (that’s her natural wine company!) in her butter-colored kitchen while filming her hit YouTube series Hit The Kitch, a casual, never too serious but always educational cooking show. Molly lives in Los Angeles with her husband.

Customer reviews

4.4 out of 5 stars
4.4 out of 5
339 global ratings

Customers say

Customers find the themes creative and fun. They also appreciate the recipes, approach to cooking, and writing style. Opinions are mixed on readability, with some finding the recipes easy and clearly understood, while others find the writing difficult to read. Readers also have mixed opinions on the ingredient lists, with others finding them easy to identify and plentiful, while still others find them scarce or costly.

AI-generated from the text of customer reviews

Select to learn more
ContentEntertainment valueThemesReadabilityIngredient list
32 customers mention "Content"32 positive0 negative

Customers are fans of the recipes, approach to cooking, and writing style. They also say the book is eye-catching, has great content, and hits that salty craving.

"...Pros:- Fun, creative recipes- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages..." Read more

"...There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you...." Read more

"I really love her style of cooking. It’s playful, creative and hits that salty craving...." Read more

"...Basically, if you want a very fun, eye-catching cookbook with DELICIOUS recipes, this is for you!" Read more

13 customers mention "Entertainment value"13 positive0 negative

Customers find the book fun and inspiring. They also say it breaks the monotony of an average cookbook.

"...Pros:- Fun, creative recipes-..." Read more

"I love how she is so freeing in her cooking and so creative and fun! The peanut wings made my family think I’m a chef!..." Read more

"I really love her style of cooking. It’s playful, creative and hits that salty craving...." Read more

"...Basically, if you want a very fun, eye-catching cookbook with DELICIOUS recipes, this is for you!" Read more

6 customers mention "Themes"6 positive0 negative

Customers find the themes in the book creative, fun, and great for those in need of ideas for dinner or a dinner party.

"I love how she is so freeing in her cooking and so creative and fun! The peanut wings made my family think I’m a chef!..." Read more

"...thrilled at the ingenuity (salt scoville unit rating omfg), and just overall really knocked back by the joy of seeing..." Read more

"I really love her style of cooking. It’s playful, creative and hits that salty craving...." Read more

"This book is great for those in need ideas of what to make for dinner or a dinner party...." Read more

30 customers mention "Readability"19 positive11 negative

Customers are mixed about the readability of the book. Some find the recipes easy and clearly understood, approachable, and doable. They also say the book is structured sensibly, with categories for snacks. However, some customers find the content difficult to read, with small text in some areas. They mention that the book has random font styles in every page and weird lines.

"...Fun, creative recipes- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new..." Read more

"This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast,..." Read more

"I love how she is so freeing in her cooking and so creative and fun! The peanut wings made my family think I’m a chef!..." Read more

"...Here are my issues with this book:-The font in this book is absolutely horrible, why would someone choose a practically illegible font to put..." Read more

6 customers mention "Ingredient list"3 positive3 negative

Customers have mixed opinions about the ingredient list. Some find the lists broken down by category, making it easy to identify produce and dairy, while others say that 70% of the ingredients are scarce or very costly. They also say there are zero nutritional facts and that the book is not a health cookbook.

"...The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble..." Read more

"...And finally, this is not a health cookbook. She has never claimed it is, so I don’t know why some reviews are up in arms about the health aspect...." Read more

"...There is a nice intro to food and an overview of what ingredients to always have on hand to cook great meals...." Read more

"...-There are ZERO nutritional facts...." Read more

More flavor, more fun
5 out of 5 stars
More flavor, more fun
If you’re looking for a fun book with unique flavor combos, give More is More a go!So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list.Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken.Pros:- Fun, creative recipes- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out- Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it- Molly is very talented at creating a ton of flavor from a relatively short ingredient list- The book has QR codes for audio and video follow alongs!Cons:- The header font can be hard to read, but the recipes themselves are readable- The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for meI’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos.Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Top reviews from the United States

MRL
5.0 out of 5 stars More flavor, more fun
Reviewed in the United States on October 17, 2023
Verified Purchase
If you’re looking for a fun book with unique flavor combos, give More is More a go!

So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list.

Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken.

Pros:
- Fun, creative recipes
- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out
- Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it
- Molly is very talented at creating a ton of flavor from a relatively short ingredient list
- The book has QR codes for audio and video follow alongs!

Cons:
- The header font can be hard to read, but the recipes themselves are readable
- The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me

I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos.

Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
Customer image
MRL
5.0 out of 5 stars More flavor, more fun
Reviewed in the United States on October 17, 2023
If you’re looking for a fun book with unique flavor combos, give More is More a go!

So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list.

Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken.

Pros:
- Fun, creative recipes
- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out
- Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it
- Molly is very talented at creating a ton of flavor from a relatively short ingredient list
- The book has QR codes for audio and video follow alongs!

Cons:
- The header font can be hard to read, but the recipes themselves are readable
- The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me

I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos.

Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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12 people found this helpful
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historybuff87
5.0 out of 5 stars Flavor-packed and accessible recipes
Reviewed in the United States on October 17, 2023
Verified Purchase
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook.

The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own.

As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product.

There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on.

IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot.

A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
22 people found this helpful
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Renee Neumann
4.0 out of 5 stars Cool food!
Reviewed in the United States on January 23, 2024
Verified Purchase
I love how she is so freeing in her cooking and so creative and fun! The peanut wings made my family think I’m a chef! I gave 4 stars bec the mid century style print and the whole format is so difficult to read- frustrating! Wish it was available in nice plain print that was easier to read for older eyeballs! Otherwise a winner!
5 people found this helpful
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Top reviews from other countries

Elouise
5.0 out of 5 stars Love this book
Reviewed in Australia on March 19, 2024
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Love this book
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John Knowles
5.0 out of 5 stars My daughter-in-law loves it.
Reviewed in Canada on December 30, 2023
Verified Purchase
This was a gift for my daughter-in-law. She likes it a lot apparently the recipes use common ingredients that you should find in your kitchen already. She has other books by the same author and speaks highly of them. Colourful with good artwork. Very tasty results.
One person found this helpful
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Amazon Customer
4.0 out of 5 stars Give as a gift
Reviewed in Canada on February 13, 2024
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I gave this as a gift.she likes it
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CD
5.0 out of 5 stars Next Level Cooking
Reviewed in Canada on October 16, 2023
Verified Purchase
I half expected More is More to lean heavy on many more ingredients but I love that it doesn't. The shopping lists are concise and the flavours are amped up with technique and making the most out of the handful ingredients used. These recipes speak to me. Can't wait to make the Stuffed Focaccia! And the Salted Malted Banoffee Trifle! And lots more.
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CinnamonGirl
5.0 out of 5 stars Fun, tasty and straight forward
Reviewed in Canada on October 23, 2023
Verified Purchase
Love this new release from Molly. The cozy bowl recipe is my new favorite breakfast or quick lunch, so easy to make but packed full of flavour! The photography is great and I don’t mind the font or the abbrevs like some people seem to. Just a fun book that gets you excited to experiment in the kitchen :)
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CinnamonGirl
5.0 out of 5 stars Fun, tasty and straight forward
Reviewed in Canada on October 23, 2023
Love this new release from Molly. The cozy bowl recipe is my new favorite breakfast or quick lunch, so easy to make but packed full of flavour! The photography is great and I don’t mind the font or the abbrevs like some people seem to. Just a fun book that gets you excited to experiment in the kitchen :)
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