With the subtitle Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave), David Chang and Priya Krishna's cookbook skips the restaurant kitchen polish in favour of the smartest, fastest, least meticulous, most delicious, absolutely imperfect approaches to cooking that the two chefs learned from their biggest cooking inspirations – their Mums.
Both David and Priya have strong pedigrees in fine dining, with the former founding the Momofuku food empire and the latter having made a name for herself in Bon Appetit's Test Kitchen. But the pair realised the gap between restaurant kitchen cooking and the realities of home kitchens, so they developed a cookbook that's less about recipes, and more about how to substitute, adapt, shortcut and straight-up make meals work when the heat is on. Cooking at Home is a mindset-shift that's also fun and irreverent, using verboten tools like the microwave and Mum-inspired hacks to make dinner fast AND tasty.