Ina’s New Cookbook Is Out Today! Here’s Why You Need It.
After teasing the cookbook out for months now on her Instagram and blog, Ina Garten’s Cook Like a Pro is finally out in the world today. If you’re not sure if you need to buy another cookbook — you have lots, right? — let me try and convince you that you do.
Cook Like a Pro might be the most Ina-y of all of Ina’s cookbooks. Ina makes delicious recipes, sure, but what sets her apart is her approach. She’s the home cook’s champion — always finding the smarter shortcut, or a new trick that will make things more delicious (and easier or less fussy) in the kitchen. Here are 10 very good reasons you need to pick this cookbook up for yourself (and your friends) today.
Buy Now: Cook Like a Pro: Recipes and Tips for Home Cooks, $21
1. This cookbook is pure Ina Garten.
Cook Like a Pro gets at the heart of everything we love about Ina at Kitchn. She’s a pro home cook — not a chef. All the small tips she has scattered throughout this cookbook are actually helpful for people just trying to get dinner on the table.
2. It features her favorite cookbook recipe she’s ever made.
In a recent interview with Katie Couric, Ina says that her favorite recipe she’s ever developed for any cookbook is the fresh fig and ricotta cake that’s in Cook Like a Pro.
3. It contains cheat sheets between each recipe section.
In between the various recipe sections (vegetables and sides, desserts, etc.), Ina provides a tiny cheat sheet of how to visualize “cutting like a pro” and “baking like a pro” among others. For example, in the “bake like a pro” section, she says if your eggs aren’t at room temperature before you start baking, you should put the uncracked egg in warm water for five to 10 minutes. Smart!
4. It reveals Ina’s method for perfect scrambled eggs.
Towards the back of the book, Ina shares her recipe for scrambled eggs. She cooks them the low-and-slow way so they’re extra custardy, and she uses truffle butter!
5. It has a smart swaps section.
Right before the index page, Ina shares her best ingredient swaps for a recipe, which I find incredibly helpful. Don’t have white wine? Grab the dry vermouth from your bar cart (or fridge).
6. It contains one of the dreamiest recipes ever.
Four words: creamy blue cheese grits.
7. It features a recipe for the best lunch salad.
Ina describes the Charlie Bird’s Farro Salad as something she could “happily eat for lunch every day.” And who doesn’t need more homemade lunch options in their life?
8. It showcases Ina’s pro basics.
At the end of the book Ina shares a few key sauces and stocks that she has in her pantry and fridge, including a homemade chicken stock, ricotta, and raspberry sauce (for all your dessert needs).
9. There are plenty of recipes for simple vegetable sides.
Raise your hand if you’re always looking for easy side dishes! From a butternut squash gratin to sautéed cabbage with bacon, Ina has you covered.
10. It contains the best winter recipe ever.
Ina says her red wine-braised short ribs is “about the most comforting dinner you can possibly imagine.” As we head into the colder months, this is all I want to make.