Have you ever stood in front of your kitchen counter, staring at a pile of fresh ingredients, and thought, “I have everything I need… but I don’t know what to do with it”? You’re not alone. So many home cooks—myself included—have ingredients that go bad because we lack the confidence or creativity to turn them into something delicious. We follow recipes step-by-step, only to feel stuck when we want to improvise, adapt, or truly understand why certain techniques work. The result? A kitchen full of potential, but meals that feel repetitive, uninspired, or worse—overcomplicated.
Enter Today We Are Cooking, a cookbook that doesn’t just give you recipes—it gives you a new way of thinking. Unlike traditional cookbooks that treat cooking as a set of instructions, this one flips the script. It’s designed to teach you how to think like a chef, not just follow a recipe. Whether you’re a beginner looking to build confidence or an experienced home cook wanting to break free from rigid formulas, Today We Are Cooking offers a refreshing, educational approach that transforms the way you interact with food. With a 4.5-star rating from over 100 reviews and a price of just $18.99, it’s positioned as an accessible, high-value resource for anyone serious about leveling up their culinary skills.
What is the Today We Are Cooking?
Today We Are Cooking is more than just a collection of recipes—it’s a culinary mindset guide disguised as a cookbook. Created by a team of professional chefs and food educators, this book blends practical cooking techniques with thoughtful explanations of the science and intuition behind great cooking. Each recipe is structured not just to feed you, but to teach you. You’ll learn how to balance flavors, when to trust your instincts, and how to adapt dishes based on what’s in your pantry.
The book features over 75 recipes spanning breakfast, lunch, dinner, snacks, and desserts, all rooted in real-world kitchen scenarios. From building a perfect pan sauce to understanding the role of acid in a dish, every chapter includes “Chef’s Notes” that break down the “why” behind the “how.” The recipes are written in clear, conversational language, making them approachable for cooks of all levels. The layout is clean and intuitive, with step-by-step photos for key techniques and visual cues that help you gauge doneness and texture.
Targeted at home cooks who want to move beyond rote memorization, Today We Are Cooking is ideal for anyone who’s ever felt intimidated by improvisation or frustrated by failed attempts at “winging it.” It’s perfect for college students building their first kitchen, busy parents wanting to cook smarter (not harder), and aspiring foodies eager to understand the craft behind the meal. At $18.99, it’s priced accessibly—less than the cost of a single restaurant entrée—making it a smart investment for long-term kitchen growth.
Key Features of Today We Are Cooking
1. 🧠 Chef-Level Thinking Framework
At the heart of Today We Are Cooking is its unique “Think Like a Chef” framework. Instead of just listing ingredients and steps, each recipe begins with a brief scenario: “You have chicken thighs, garlic, and lemon—what now?” This prompts you to consider flavor profiles, cooking methods, and ingredient pairings before you even start. The book teaches you to ask questions like, “What’s the dominant flavor here?” or “How can I add brightness?” This mindset shift is revolutionary for home cooks used to passive recipe-following.
In practice, this means you’re not just cooking—you’re problem-solving. I tested this with a leftover roast chicken and some wilted greens. Following the book’s guidance, I transformed them into a vibrant chicken and kale salad with a quick lemon-thyme vinaigrette. The result? A restaurant-quality dish born from scraps, all because I was taught to think critically about ingredients.
2. 🔍 Ingredient-First Recipes
Many cookbooks start with a dish (“Chicken Parmesan”), but Today We Are Cooking often starts with what you have. Recipes are organized by core ingredients—like “What to Do with Eggs,” “Making the Most of Root Vegetables,” or “Using Up That Bunch of Herbs”—which encourages flexibility and reduces food waste. This approach mirrors how professional chefs plan menus based on seasonal availability and inventory.
For example, the “Herb-Infused Oil” section teaches you how to preserve excess basil, cilantro, or parsley by blending them into oils or freezing them in ice cube trays. I used this tip to save a massive bunch of mint that was about to go bad, and now I have mint oil for lamb dishes and summer salads. This feature alone has saved me money and reduced my kitchen guilt over spoiled produce.
3. 🧪 Science-Backed Techniques
One of the most valuable aspects of Today We Are Cooking is its emphasis on the science of cooking. Each recipe includes brief explanations of why certain methods work—like why searing meat creates a flavorful crust (the Maillard reaction) or how acid tenderizes proteins. These insights aren’t buried in jargon; they’re presented in digestible, real-time tips.
When I made the book’s “Perfect Pan-Seared Salmon,” the instructions included a note about patting the fish dry to ensure a crisp skin. I’d never understood why that mattered until the book explained that moisture prevents browning. That small insight changed my approach to fish forever. Now, I get restaurant-quality results every time.
4. 🛠️ Modular Recipe Design
Recipes in Today We Are Cooking are built like building blocks. Instead of one rigid dish, you’ll often find a base recipe (like “Roasted Vegetable Medley”) paired with three or four variations (add feta and olives for a Greek twist, toss with quinoa for a grain bowl, etc.). This modular design teaches you how to customize based on taste, dietary needs, or available ingredients.
I used the “Stir-Fry Base” recipe with chicken, broccoli, and soy sauce, then swapped in tofu and bok choy the next night for a vegetarian version. The core technique remained the same, but the flavor profile shifted completely. This flexibility is empowering—it means you’re never locked into one outcome.
5. 📸 Step-by-Step Visual Guides
For visual learners, Today We Are Cooking includes clear, high-quality photos for critical techniques: how to properly dice an onion, how to tell when pasta is al dente, or how to fold egg whites into a batter. These aren’t just pretty pictures—they’re instructional tools that build confidence.
When I attempted the “Fluffy Pancakes” recipe, the photo showing the ideal batter consistency (thick but pourable) helped me avoid overmixing, which had ruined my pancakes in the past. The visual cues made the difference between dense hockey pucks and light, airy stacks.
6. 🌱 Seasonal & Sustainable Focus
The book emphasizes cooking with seasonal produce and reducing waste. Each chapter includes a “Seasonal Swap” sidebar suggesting alternatives based on what’s fresh. For example, the “Summer Tomato Salad” recipe notes that in winter, you can substitute roasted squash or beets for a similar sweet-earthy profile.
This focus aligns with modern cooking values. I appreciated the “Root-to-Stem” section, which teaches how to use carrot tops in pesto or broccoli stems in slaws. It’s a small shift, but it makes cooking feel more sustainable and intentional.
7. 🧑🍳 Real-World Kitchen Scenarios
Instead of idealized kitchen setups, Today We Are Cooking acknowledges real-life constraints: limited time, small spaces, and basic equipment. Recipes are designed for standard home kitchens, with tips for simplifying without sacrificing quality. The “15-Minute Pasta” section, for instance, uses pantry staples and one pan to deliver flavorful meals fast.
I tested the “One-Pot Lentil Curry” on a busy weeknight. With just a pot, a knife, and 20 minutes, I had a hearty, nutritious dinner. The book’s emphasis on efficiency without compromise is a game-changer for busy households.
How Does Today We Are Cooking Perform?
Weeknight Dinner Challenge
I put Today We Are Cooking to the test during a typical week of after-work cooking. With only 30 minutes and a half-empty fridge, I turned to the “Pantry Pasta” recipe. Using canned tomatoes, garlic, olive oil, and dried herbs, I created a vibrant aglio e olio with a spicy kick. The recipe’s guidance on building flavor layers—starting with garlic-infused oil, then adding chili flakes and tomatoes—resulted in a dish that tasted far more complex than its ingredients suggested. My family didn’t believe it came from pantry staples.
Improvisation Test
To evaluate the book’s core promise—teaching you to think like a chef—I challenged myself to cook without a full recipe. I had leftover roasted chicken, some sad-looking spinach, and a lemon. Using the “Flavor Balancing” principles from the book, I made a quick chicken and spinach salad with a lemon-Dijon dressing. The book’s advice to “add acid to cut richness” guided my decision to squeeze fresh lemon over the dish. The result was bright, balanced, and satisfying—proof that the mindset training works.
Weekend Project: From Scratch
For a deeper dive, I attempted the “Homemade Pasta Dough” recipe. The step-by-step photos and troubleshooting tips (“If the dough is too sticky, add flour 1 tsp at a time”) made the process approachable. I rolled it thin, cut it into fettuccine, and served it with a simple sage butter sauce. The texture was superior to store-bought, and the pride of making it myself was unmatched. This recipe exemplifies how Today We Are Cooking builds skills gradually, preparing you for more advanced techniques.
Comparison to Expectations
Before testing, I expected a standard recipe book with a few educational tidbits. Instead, I found a transformative tool. The book delivered on its promise to teach chef-like thinking, not just provide meals. While some recipes require basic knife skills, the instructions are clear enough for beginners. The only gap? A few recipes assume access to a food processor or stand mixer, which not all home cooks have. But the book offers hand-method alternatives, showing thoughtful inclusivity.
Pros and Cons of Today We Are Cooking
✅ Pros:
- ✅ Teaches critical thinking, not just recipes – You learn why techniques work, empowering you to adapt and innovate.
- ✅ Reduces food waste – Ingredient-first approach helps you use what you have.
- ✅ Accessible for all skill levels – Clear language, visual aids, and modular design make it beginner-friendly.
- ✅ Encourages creativity – Variations and “Chef’s Notes” inspire experimentation.
- ✅ Affordable price point – At $18.99, it’s a fraction of the cost of cooking classes or chef-led courses.
- ✅ Sustainable and seasonal focus – Aligns with modern values of mindful cooking.
- ✅ Real-world applicability – Recipes work in typical home kitchens with common tools.
❌ Cons:
- ❌ Limited international cuisine depth – While diverse, the book leans toward Western and Mediterranean flavors. More global techniques (e.g., wok hei, tandoor methods) would broaden its appeal.
- ❌ Some recipes require specialty tools – A few dishes call for a food processor or stand mixer, which may deter minimalist cooks.
- ❌ Not a substitute for hands-on training – While excellent for theory, nothing replaces live feedback from a chef.
- ❌ No digital companion – No app or online video tutorials to supplement the book.
- ❌ Index could be more detailed – Finding specific techniques (e.g., “how to deglaze”) requires flipping through chapters.
What Customers Are Saying About Today We Are Cooking
Customer Review: “I’ve owned dozens of cookbooks, but this one changed how I cook. The ‘Think Like a Chef’ sections are gold. Last week, I made a sauce from pan drippings and stock—something I’d never dared try before. Now I feel confident improvising. Worth every penny.” – Sarah T., verified purchase
Customer Review: “As a college student with a tiny kitchen, I love how this book teaches me to make the most of what I have. The ‘Pantry Staples’ chapter saved me during finals week. Recipes are simple but taste gourmet.” – Marcus L., verified purchase
Customer Review: “My husband and I cook together every night, and this book has become our go-to. We argue less because we both understand the ‘why’ behind the steps. The roasted vegetable variations are our favorite—endless possibilities!” – Jenna R., verified purchase
Is Today We Are Cooking Right for You?
Today We Are Cooking is ideal for:
- 🎯 Beginner cooks who want to build confidence and understand fundamentals.
- 🎯 Busy families looking for flexible, efficient recipes that reduce stress.
- 🎯 Aspiring foodies eager to learn the craft behind great cooking.
- 🎯 Sustainability-minded cooks who want to minimize waste and cook seasonally.
It’s especially useful if you’ve ever felt stuck improvising or frustrated by failed recipe attempts. The book’s educational approach makes it a long-term kitchen companion, not just a one-time read.
However, if you’re looking for a book focused solely on quick, no-fuss meals or deep dives into a single cuisine (like Italian or Thai), this may not be the best fit. Also, if you prefer visual-heavy cookbooks with glossy photos on every page, the minimalist design might feel sparse.
Is Today We Are Cooking Worth the Price?
At $18.99, Today We Are Cooking offers exceptional value. Compare it to a single cooking class ($50–$100) or a premium cookbook ($30+), and the price is a steal. More importantly, the skills it teaches have lasting impact. You’re not just buying recipes—you’re investing in culinary literacy.
Compared to similar educational cookbooks like The Complete Cooking For Two Cookbook Review, which focuses on portion control, Today We Are Cooking stands out for its emphasis on mindset and technique. It’s more akin to a mentor in book form.
Over time, the knowledge gained—how to balance flavors, adapt recipes, reduce waste—will save money, reduce stress, and elevate every meal you make. That’s long-term value no price tag can fully capture.
Frequently Asked Questions
Q: Do I need professional cooking experience to use this book?
A: Not at all. The book is designed for home cooks of all levels. Beginners will appreciate the clear instructions, while experienced cooks will value the deeper insights.
Q: Are the recipes suitable for dietary restrictions?
A: Many recipes include vegetarian, gluten-free, or dairy-free variations. However, it’s not a dedicated diet cookbook, so you may need to adapt some dishes.
Q: Can I use this book if I have a small kitchen?
A: Yes. Recipes are designed for standard home setups and often use minimal equipment. One-pot and one-pan meals are emphasized.
Q: Are there recipes for kids or picky eaters?
A: While not specifically for children, many recipes (like “Cheesy Veggie Quesadillas” or “Sweet Potato Fries”) are family-friendly and easy to customize.
Q: Does the book include meal planning tips?
A: Yes. Several chapters include “Weekly Plan” suggestions, helping you use overlapping ingredients across meals.
Q: Is there a digital version available?
A: Currently, only a physical paperback is available. No e-book or app version exists.
Q: How long does it take to see improvement in my cooking?
A: Most users report increased confidence within 2–3 weeks of consistent use. The mindset shifts gradually but noticeably.
Q: Can I use this book to learn knife skills?
A: Yes. The “Essential Techniques” chapter includes step-by-step guidance on chopping, dicing, and mincing, with photos.
Q: Are the recipes tested for accuracy?
A: Absolutely. All recipes were tested multiple times by home cooks and chefs to ensure reliability.
Q: What if I don’t have all the ingredients?
A: The book encourages substitutions. Each recipe includes “Swap This For That” notes to help you adapt.
Final Verdict: Should You Buy Today We Are Cooking?
Today We Are Cooking earns a solid ★★★★☆ (4.5/5) rating. It’s not perfect—some recipes assume tools you may not have, and the international scope is limited—but its strengths far outweigh its flaws. The book’s true value lies in its ability to transform how you think about cooking. It’s educational, practical, and empowering.
Key takeaways: You’ll learn to cook with intention, reduce waste, and gain confidence in the kitchen. The $18.99 price is a bargain for the skills it imparts. Whether you’re a novice or a seasoned home cook, this book will make you a better, more thoughtful chef.
Final recommendation: Buy it. Keep it on your counter, not your shelf. Use it, mark it up, and let it guide your culinary journey. Today We Are Cooking isn’t just a cookbook—it’s a kitchen revolution.
Conclusion
In a world of endless recipes and fleeting food trends, Today We Are Cooking stands out by teaching you how to think, not just what to cook. It bridges the gap between following instructions and creating with confidence. From its chef-inspired framework to its waste-reducing strategies, every page is designed to make you a smarter, more intuitive cook.
If you’re ready to move beyond the recipe box and start cooking with purpose, this book is your guide. At $18.99, it’s an investment in your kitchen—and your culinary future. Don’t just cook. Think like a chef.
Ready to transform your kitchen? Grab your copy of Today We Are Cooking today and start thinking like a chef.
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