Cook Like a Pro!My name is Yewande and I'm a
New York Times food columnist and cookbook writer.
I created the recipes in this book! I grew up in the city of Lagos, Nigeria, and all throughout my childhood our backyard garden produced herbs, vegetables, and fresh fruit year-round. I learned from a very young age that cooking is the experience of transforming fresh ingredients into exciting, unforgettable meals. I am thrilled to be sharing these recipes with you.
Even though I attended culinary school after college and spent years working in restaurants, bakeries, and test kitchens, these recipes are designed for anyone and everyone. Yes, there are some recipes in this book from some of the world’s most creative chefs, but they’ve been adapted and tested to work in your home kitchen—with tools you might already have.
Whether you’ve been cooking and baking for years or you are just starting your culinary adventure, these recipes will allow you to explore the ingredients, techniques, and—most important!—flavors that make cooking fun.
Cooking is an adventure! It’s fun when you’re curious, courageous, and, most of all, . . . prepared. There are a few things to do before you start cooking that should clear the way for a successful expedition.
Dress The Part With:* an apron, to keep your body and clothes clean
* oven mitts, to protect your hands from the heat
Read the Recipe—from start to finish. The recipe is like a map to your destination. You’ll want to know where you’re headed before you begin.
Gather Your Tools. Now that you’ve read the recipe, you know what kinds of tools you’ll need. Take them out and place them nearby. Here are some common tools you’ll need for this book:
* measuring spoons and cups
* tasting spoons
* scissors for snipping herbs
* tongs
* small, medium, and large bowls
* baking sheet
* saucepan
* parchment paper
* whisk
* spatula
*blender
* strainer
* stand mixer or handheld mixer
Put Everything In Place. The recipe’s ingredient list tells you how much of each ingredient you need and sometimes whether it should be chopped, peeled, or grated. Ask an adult for help with knives. Many things can be cut up with scissors, too! Chefs like to have their ingredients prepared and set out so they can see them before they start cooking. This is called mise en place, which is French for “put in place.”
Plate Like You Mean It. Many people say that we eat with our eyes first—that means we want our food to taste good and look good. Be creative when you place your food on plates to serve. Think about where each color goes, how the shapes look together, and how the sauce is drizzled. There are no rules about what it has to look like. Just make it look good to you!
Copyright © 2021 by Yewande Komolafe. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
