Thank you to Netgalley for the ARC!

As usual, a fantastic cookbook from Babish! I love watching his youtube channel and his book is no different. Great photography, recipes, and humor. ( )

I love Babish, I've been watching his channel since the beginning. This cookbook is awesome, and so helpful, even for someone who is not unexperienced in the kitchen. It's beautiful and fun, and his personality really shows in it. My favorite part is the 'How I've Screwed This Up' section, it's so nice to know that even experienced people have issues sometimes, and to hear from their advice to help people learn how to not make the same mistakes. Can't wait to purchase the hardcover version! ( )

Thank you to NetGalley and the publishers for providing me with this book tio revieew

"Basics with Babish" by Andrew Rea is a cookbook and culinary guide that aims to take cooking enthusiasts through the fundamental techniques and recipes needed to become more proficient in the kitchen.

One of the major downfalls is that the book uses the metric system for all measurements. For those in America who are thinking about buying this book, get ready to break out Alexa, so you can convert grams to ounces, etc. This is extremely annoying. When I cook, the last thing I want to do is math. The last thing I want to use is a conversion table. You will need both when using this book. I found the decision to use the metric system wrong and a major turnoff.

The book is loaded with errors. I found numerous recipes where the steps described were not in order, missing directions and recipes that simply did not make any sense. For example, I made brioche. The recipe said to set the oven at 350 degrees, and set aside the dough for 2 hours. Why would I set the oven at 350 degrees, only to leave it empty for two hours? Makes no sense. Errors like this are abundant throughout the book.

Whether you're a complete beginner or a more experienced cook looking to refine your skills, "Basics with Babish" does offer something for everyone. The book covers a wide range of topics, from knife skills and food safety to making stocks, sauces, and various cooking techniques.

The photography and design of the book are also noteworthy. The images are mouthwatering, and they provide visual cues that can be incredibly helpful when attempting the recipes. The layout is clean and well-organized, making it easy to navigate and find what you're looking for.

The recipes themselves are a mix of classic dishes and some unique twists, all of which are designed to help you build a solid culinary foundation. Some readers may find that the recipes lean towards the more indulgent side, with a focus on comfort food and sometimes heavy on the calories, which might not align with everyone's dietary preferences.

One potential drawback of "Basics with Babish" is that it may not offer as much depth as some readers would like. While it does a great job of introducing essential cooking techniques, those seeking advanced or specialized culinary knowledge may find themselves wanting more.

In conclusion, "Basics with Babish" by Andrew Rea is a good resource for those looking to improve their cooking skills and gain confidence in the kitchen. It's a visually appealing, approachable, and informative book that reflects Rea's passion for food and teaching. It serves its purpose well as a beginner-friendly guide to cooking basics. But beware of recipe errors and the need to convert all ingredients from metric. ( )