It’s a book! Somehow all the not sleeping, not showering, and only eating popcorn for days turned into my first cookbook, START HERE! Who knew? Well, I guess my editor Tom Pold, my agent @cowlesagency and the entire team @knopfcooks @aaknopf
I’m so excited for it to be in the world and, hopefully, in your kitchen! It’ll be out October 31 in the US, UK, and Canada at a book store near you, but is available to preorder at the link in my bio NOW! Your preorders really mean a lot, so hold tight to those receipts as I’ll have some bonus content coming soon to all you early worms!
Many thanks to everyone who made this baby possible:
Photography @laurashoots
Illustrations @aly_illustrations
Design @chriscristiano
Culinary production @hamegram
Culinary assistance @hstylesfood
Cross-testing @itsalislagle
Hair & makeup @amandawilsonmakeup
Wardrobe @nasrin.jb
And special thanks to @ciaosamin for writing my forward. It really means the world to me.
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
Thank you for saving Tom’s job!
The crispiest, fluffiest, crunchiest popcorn!
1/4 cup ghee (oil works too)
1/3 cup popcorn kernels
For the seasoning, in a spice grinder blitz together:
2 tablespoons nutritional yeast (I misspoke in the video!)
2 teaspoons @burlapandbarrel ranch powder (or any spice you want, or omit)
1 teaspoon kosher salt
Don’t forget to toss between two big bowls!
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
Thank you @beardfoundation ! And thank you to everyone who made this book (and the past few years!) possible. I’ve never felt like I belonged anywhere, but you all have embraced me, welcomed me into your kitchens, and gave me a voice ❤️
We did it, Tom…
and @hamegram @cowlesagency @celenacakes @knopfcooks @laurashoots @chriscristiano @aly_illustrations @hstylesfood @itsalislagle
pg 34 in my cookbook, Start Here
1/4 cup each — chana dal, urad dal, sesame seeds, coconut flakes
1 tablespoon each — cumin seeds, flax seeds
20 curry leaves
sugar, chili, salt, and msg to taste
Can’t go wrong with crispy chicken cutlets and crunchy salad! There’s a magic miso dressing and seasoning salt you’ll want to eat like a pixy stick! Recipe in my substack
Been a wild few months! I’m so ready for some quiet time with the revamped extra nutty @haagendazs_us Pistachio Ice Cream! #ThatsDazs #DazsPartner
Cooking Issues live with our guest @sohlae is available now wherever you get fine podcasts! We talk about her new(ish) book, using sushi rice for risotto, and many other things. Worth tuning in just to hear her troll me on “dry brining.” It is called “salting” people.
