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Format: Hardcover
Description
1 NEW YORK TIMES BESTSELLER A Weissman once said… "...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it…we’re busy. But let’s refocus on the fact that beautifully crafted burgers don't grow on trees." Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too. How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life. While you're at it, give it the Joshua Weissman—or your own—twist. As Joshua would say, “If you don’t like blue cheese, then don’t use blue cheese.” From simple staples to gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms. With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes. If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keep letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion. 1 New York Times Bestseller - September 2021 Read more
Publisher : DK
Publication date : September 14, 2021
Language : English
Print length : 264 pages
ISBN-10 : 1615649980
ISBN-13 : 83
Item Weight : 2.55 pounds
Dimensions : 8.39 x 0.94 x 10.31 inches
Best Sellers Rank: #13,422 in Books (See Top 100 in Books) #10 in Gourmet Cooking (Books) #51 in Cooking Encyclopedias #59 in Cooking, Food & Wine Reference (Books)
#10 in Gourmet Cooking (Books):
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Top Amazon Reviews
Format: Hardcover
The book is sturdy, easy to flip through, with pictures accompanying every dish. This is a beautiful and convenient cookbook, not a cheap product. I think it would have been easy for many people to just slap their name on a book/product. That is not the case here. Weissman’s personal voice speaks throughout this book, in both his humor and cooking philosophies. The heart of this book is about the importance of building layers—how to appreciate each ingredient, how to elevate a dish by its components. The book begins by going through the basics of cooking, making ingredients/components from scratch, and steadily teaches you how to bring together those basic components and how each piece imparts flavors to the dish. If you are an avid watcher of Weissman’s and you’re wondering how the book stands against his videos, rest assured, you will still get a lot out of this book. Aside from having a quick reference to all of his popular recipes, the book also includes cooking tips and new recipes (at least, I think they’re new—I’ll admit that I don’t have all of his videos memorized). One minor critique. I think the meat section could have been organized a little better. I wished poultry had its own section and there was a tuna melt recipe that I thought would fit better in the fish section, but maybe there was a thought process behind that. In any case, there’s an index in the back of the book for quick reference so it’s really not a big deal. You should still be able to quickly find what you want. Who I would recommend this to: I think this book is a great tool for anyone, but that said, if you’re at a moderate-advanced cooking level, relearning the basics might not be appealing for you. If you’re already a master cheese maker, bread maker, pickler, fermenter, etc., then the book’s teachings of using cooking as building blocks might be redundant for you. That said, if you’re a person who cooks solely as a hobby like me, you’ll still find some good cooking tips and unique recipes. And if you’re a fan of Weissman’s, you will absolutely love this. Overall thoughts: perfectly printed cookbook. Excellent for fans, students, hobby cooks, or anyone who wants to review the fundamentals. If this book is about building blocks, then this sets the foundation perfectly, and I can’t wait to see how Weissman’s future cookbooks continue to work their way up (because we are getting a Vol. 2, right?).
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Reviewed in the United States on September 15, 2021 by Rebecca B
Format: Hardcover
Excellent cookbook! It may be the most useful one I’ve ever purchased. Many of the recipes also have a companion YouTube video which has made it easy for me to learn a lot of new skills. Everything I’ve ever tried has turned out beautifully.
Reviewed in the United States on July 21, 2026 by Kindle Customer
Format: Hardcover
A quick flip through and frankly it's apparent that Joshua's wit and personality shine through. I'm more of a recent follower but regardless, this book is as basic and as complex as you need. Based on other reviews that say it is too basic I disagree but maybe reading the intro was totally skipped - it's actually a great a sensical read. I am one to decide to boil an egg maybe once a year and forget the timing so, reaching for this book may be a bit easier and faster than typing it in Google. I personally love that it contains these simple recipes: *how to make* butter, cheese, stocks, base staples we use everyday and easy ways to make it yourself. Heck, even recipes to make your own dipping sauces, to eat cleaner and without all the chemicals store bought/fast food has to offer. So when you look at it as "building blocks" as Joshua puts it in the intro, to build up the more complex recipes it makes perfect sense and frankly, it's genius for a more sustainable way of life. Or just continue being a baby, and throw around your store bought butter on toast - blocks, but then your just doing it wrong. Within 2 days of owning this book my picky family ended up very sick. His mom's chicken noodle and chicken tortilla soup - cooked literally the same day, at the same time came to the rescue and they were divine, absolutely delicious and already worth the money. Even the chicken noodle, yes a classic, and perhaps plain, packed an amazing flavorful punch that even my mother who enjoys only the most basic, bland, far less-flavorful food enjoyed this recipe! It is now my go-to for the whole family; not to mention the rest of us that like more complex and super flavorful food. I look forward to tackling more recipes and especially the cashu/should ramen, the bread, specifically the dinner rolls for sentimental reasons. I have certainly struggled with multiple dinner rolls so many times in the past. This book is a staple so despite the reviews who don't get it, order it and give it a chance, to me it's more than worth it.
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Reviewed in the United States on September 22, 2021 by Athena
Format: Hardcover
I'm really not one for writing reviews, but I came here to write one for this cookbook. Yes I've watched Josh on YouTube, and I am an amateur cook. When I first received this cookbook I found that it held very true to the personality of both Josh himself, and his YouTube style. The recipes focus on simplicity, make from scratch styling, and delicious food with touches of humor. I've made quite a few dishes from this cookbook now (the tomato soup, the burgers, several bread doughs, the breakfast tacos, grilled cheese, etc) and each time I have a ton of fun with it. Not only are the recipes DELICIOUS (god that soup and grilled cheese was fan-freaking-tastic) but it's really fun to crack open a recipe book, find a stunning full color picture of some amazing dish and go "aight imma make that". So not only is it a fun activity, you end up with delicious food when you're done. I just made the English muffins yesterday. I've never made English muffins in my life. So this book is also encouraging me to step outside of my comfort zone. I was really surprised to read a couple of the two star reviews (long winded guy and celiac girl, looking at you) who ragged on him. This cookbook is obviously not for someone who wants to be a pro level chef, and considering the massive bread section you can't rate it on your inability to consume wheat. Or, shocking idea, take the recipe and use gluten free flour and xanthan gum like I did when I made tacos for my celiac mother. Josh has spent years creating amazing YouTube content that he shares for free, and this is a great way to support him. Additionally, it's his first cookbook. Did it occur to no one that he would use this to frame in some basics and then create subsequent cookbooks where he could expand and create more amazing recipes? I'm waiting for people to rag on his next one for not being "basic enough" after they rag on this for being too basic. It's a great book, and you will enjoy it. TLDR: this cookbook is a perfect choice for an amateur chef who likes to tackle the occasional challenge to take their time creating beautiful and equally delicious food while supporting Josh and appreciating his humor. If that sounds like you, it's a great buy. I look forward to his second book, which I will be purchasing as well.
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Reviewed in the United States on March 19, 2022 by Jennifer Meyerdierks
Format: Hardcover
In 2024, the question of what defines American cuisine has never been more complex. Is it congee, pho, pizza, Caesar salad, or elote? These dishes, each carrying its own international legacy, have become as emblematic of American food as the traditional burger and fries. What once might have been considered the quintessential American cookbook now embraces an eclectic blend of global influences, revealing a culinary landscape that is as diverse as the nation itself. Or it could just be Joshua Weissman. When I picked up what I believed to be a standard American cookbook, all because my 7-year old begged me to buy this cookbook by Weissman and Nick Digiovanni's, I was taken aback by the variety of recipes within its pages. From French and Italian classics, which have long been considered the gold standard of American culinary education, to the surprising inclusion of Asian and South American dishes, this collection feels less like a snapshot of one country’s food traditions and more like a reflection of a world increasingly interwoven. As a culinary student, all we learned in the lab was Escoffier, the French master chef, and James Beard, the father of American cuisine. Heck I thought that's all Americans ate - French and Italian food. It was a world of roasts, pies, sandwiches, and the occasional salad—foods that are as entrenched in American identity as they are in culinary tradition. In this environment, ramen was nowhere to be found, nor were any other Asian staples. I am Korean American, so it's not a surprise to me that Americans wouldn't know Asian food except in the big cities like Los Angeles and New York. This book is not an international cookbook, nor does it attempt to be. But it is unmistakably a reflection of the changing tastes of modern America. Perhaps it is the author’s acknowledgment of the increasingly diverse tastes of his audience—many of whom likely tune in to his YouTube channel—that led him to embrace such an array of global recipes. Or it could just be Joshua Weissman. What we consider to be American today is, in many ways, a mosaic of influences, and Weissman touches on that in his cookbook. His recipes not only show many different tastes, but a focus on what makes the food taste good. In 2024, the question is no longer “What is American?” but rather, “What isn’t?”
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Reviewed in the United States on September 27, 2024 by L.Hart
Format: Hardcover
I have been watching Joshua Weissman's YouTube channel for a couple years now, following his blog and have his first Paleo cookbook that he wrote as a teen. He got his start in Austin, my hometown, so that drew me to his show as Austin is known for it's good food (and great taaacooss!). I have been both impressed and genuinely entertained by the creative and always quirky personality that is Josh. He's a loveable, weird goofball that'll give it to you straight when it comes to cooking and cooking well from scratch with fresh, wholesome ingredients. The book lives up to everything that Josh's shows are all about (except no gratuitous butt pics- oh well lol). This book is about making real food using real ingredients. If you are a foodie, or aren't, then this is the cookbook for you. I love cooking, and Josh makes scratch cooking fun, easy, and attainable. And then there's the recipes- they are very easy to follow, photographed beautifully, and just darn delicious dammit. I pre-ordered the book months ago as I knew it would be the most-used cookbook in my kitchen (and I have around 50ish cookbooks). I have had it in my hands less than an hour and I have already used it to make fridge-pickled jalapeños and red onions for some fried fish tacos we'll be making this weekend. And yes, the fish taco recipe is in this book. If you like food, and if you especially like eating it too, then you need to get this gorgeous book, you will not regret it!
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Reviewed in the United States on September 14, 2021 by JenT
Format: Hardcover
Joshua Weissman's "An Unapologetic Cookbook" is a fantastic gift for anyone who loves to cook. With his signature wit and passion, Weissman takes readers on a culinary journey filled with delicious, innovative recipes. From homemade condiments to show-stopping main courses, this cookbook has something to offer for every skill level. The stunning photography and detailed instructions make it easy to follow along and create restaurant-quality dishes in your own kitchen. If you're looking for a cookbook that will inspire and delight, "An Unapologetic Cookbook" is a must-have.
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Reviewed in the United States on October 8, 2024 by xavier
Format: Hardcover
One thing I am seeing in the 2 star reviews is a lot of "he's not being his zanny self!" "there is a recipe for a fried egg!!" "I am disappointed because this is for beginners and I, dear sir, am NO beginner"... Allow me to remind you all that this book was written by a man, not just a YouTuber, who loves food and has likely had this dream long before he became popular in 2020. This book was made for EVERYONE and not just those who have been cooking for years and want more of a challenge. I promise you, these beginner home cooks you are referring to as being the only ones that will enjoy the book are NOT making homemade mozzarella, they are NOT making branzino and milk bread is likely a new thing to them. They could say the exact same thing; that this book has a few recipes for "them", but it's really for people that already know how to cook. I wholeheartedly disagree with these reviews and I will tell you why. My fiancé and I are very different in the kitchen. He measures an 1/8 teaspoon pepper any time he cooks and is very "by the book" and prefers a lot of explaining. I on the other hand have been the main cook in my family, both living at home and as an adult, since I was 13. I go by feel and will often use a recipe as an idea / guideline more than gospel. I have recently become more interested in yeast breads (where you can NOT go by feel alone). Both of us have already fallen in love with Joshua's ability to make the kitchen a comfortable place for anyone. I would bet that most everyone will learn something in this book and feel JW's passion for things as simple as, yes, a fried egg. I think there should be great pride in making a book that is approachable enough for a beginner who just stumbled on But Better and wants to make their own Crunch Wrap Supreme and the folks who found him through the Leftover Challenge because they already watch other YouTubers. I understand not everyone can use every recipe (here's looking at you, friend that complained the bread portion of a book where the author ALWAYS makes his own bread was too long because you are celiac.), but I promise, this book IS for everyone and every skill level. and if you look at it through the eyes of someone who wants us all cooking from home more and from scratch often, I think you will see the vision for what it is and realize that it delivers on every such promise. Now, excuse me while I plan the next several date nights at home from this book.
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Reviewed in the United States on September 15, 2021 by Amanda Belt