Joshua Weissman

Another cookbook by a YouTube star, aimed solidly at a younger audience. I appreciate the intent to make everything from scratch, but the tone is deliberately and unapologetically obnoxious (the intro photo is the chef glaring and raising his middle finger to the reader), and so are the recipes. Although he says he's writing for people who don't know to do with asparagus or poach an egg, he starts straight in with advanced fermentation techniques, then urges his readers to make every show more culinary school sauce from scratch before even trying to poach that egg.

The recipes themselves aren't bad, but they are mostly no compromise straightforward classics, not toned down at all for a beginner cook. The "throw the reader into the deep end" continues with an unforgiving sourdough, made without even a grain of yeast, before relenting and grudgingly allowing for an ordinary loaf of white bread. He says that he's writing for an audience that has never baked a loaf of bread in their life, and this approach is irresponsible. It's like a personal trainer at the gym starting a nervous flabby first timer with a drop set of Romanian split squats using a fully loaded barbell before letting them touch the leg curl machine. That person isn't coming back to the gym, or back to the kitchen in this case. But wait, it gets worse. The next recipe is for pretzels, dipped in lye. This isn't just an advanced process, it's dangerous! He relents and advises on wearing gloves, but doesn't mention eye protection. Or offer the much safer and beginner friendly baking soda version. This alone merits the 1-star review, and negates whatever other value it might have.

Throughout the rest of the book, the recipes are mostly solid if uninspired, but no attempt is made to explain any of the advanced techniques employed, he expects the reader to know what to do. But if they did, they wouldn't need this book in the first place, rendering it virtually useless for everyone. Then he goes and includes recipes for basics like a tuna melt and BLT the way an 8-year old would make them. It makes absolutely no sense.

Maybe this book would be useful for people who watched him make these dishes on social media and want a printed copy of the recipe for reference, but everyone else should just pick up a used copy of Fannie Farmer or Joy of Cooking and get the same classic "from scratch" recipes without the attitude. show less

Weissman's third cookbook demonstrates his depth of knowledge of technique while still showcasing his unique culinary perspective.

Weissman's third cookbook demonstrates his depth of knowledge of technique while still showcasing his unique culinary perspective.

Weissman's third cookbook demonstrates his depth of knowledge of technique while still showcasing his unique culinary perspective.