I'm trying to do one recipe a week, and then I'll probably just start over from the beginning and repeat forever. Since becoming the youngest finalist in MasterChef history, Nick DiGiovanni has become a star in his own right.

You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Honestly, I didn’t know what to expect from this book, but now that I’ve read it, I can see why Gordon Ramsay was willing to put his name on it and supply a foreword. The author is apparently some kind of social media star, delivering cooking videos to legions of fans. Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favourite recipes.And I have to admit, what really caught my eye is that this book even includes a recipe to make your own home-made dino nuggies. Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his most-loved recipes. This would be a perfect cookbook for someone just starting out or looking to make more recipes from scratch.

To be sure, there are several recipes in here that look just as impressive as anything you might find in a Michelin-starred restaurant, but with relatively simple ingredients and techniques accessible to home chefs. Nick cooks almost daily, drawing inspiration from the many chefs he’s worked with as well as his diverse extended family.

Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouth-watering selection of his favorite recipes including Custard Yogurt Toast, Grilled Peach Burrata Salad, Smoked Bacon Carbonara, and his signature Master Chef Chocolate Crack Pie. I have a love/hate relationship with Gordon Ramsay and everything about this cover had me thinking it was going to be full of pretentious, stupid recipes created by a stupid, pretentious kid (I judge books by their cover, that's what they are there for. But with that being said, DiGiovanni loves seeing the Internet rally behind any recipe or cooking hack—even the ones he doesn’t love. On that note of speaking to his audience, this might also be the perfect cookbook for the social media age because not only is the author apparently a social media cooking star of some sort, but he’s also included QR codes throughout the book leading the reader to videos demonstrating how to prepare some (not all) of the recipes. With millions of followers on social media, young home chef Nick DiGiovanni believes that anyone can be an inventive cook.

The edition is bold, one recipe per double page, paired with effective Instagrammable, eye-catchingly clever photographs. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

The pictures were exciting and so many things seemed like they’d be really tasty… and then I learned that for the first time in a long time, I’d found a cookbook I didn’t like. The Table of Contents points us to lots of basics and building blocks as well as techniques, hints and a ‘sauce library’. This book offers good food whilst also making it not only simple to make but also simple to look at.