Cook As You Are: Recipes for Real Life, Hungry Cooks, and Messy Kitchens

by Ruby Tandoh

A no-nonsense collection of more than 100 accessible, affordable, achievable--and, most importantly, delicious--recipes (plus countless variations), Cook As You Are is an essential resource for every taste, every kitchen, and every body

From last-minute inspiration for feeding an entire family to satisfying meals for just one person, easy one-pot dinners to no-chop recipes, in these pages Ruby Tandoh shares a feast of homey, globally inspired dishes, such as Carrot, Lemon and Tahini Soup; Smoky Chicken, Okra and Chorizo Casserole; Gnocchi with Harissa Butter and Broccoli; Lightning-Quick Asparagus and Chili Linguine; Tofu and Greens with Hot and Sour Chili Sauce; Rosemary Baby Buns; and Lemon Mochi Squares.

This is a cookbook for the real world: a beautifully illustrated, inclusive, and inspiring collection of delectable and doable recipes for home cooks of all kinds that shows you don't have to be an aspiring chef to make great food--or for cooking to be a delight. Just cook as you are.

Genres: Cookbooks, Cooking, Food, Nonfiction, Disability, Food and Drink, Culinary

352 pages, Flexibound

First published January 1, 2022

About the author

RUBY TANDOH is an author and journalist who has written for The New Yorker, The Guardian, Vittles and Elle. A finalist on The Great British Bake Off in 2013, she has written Eat Up!, a book about the pleasure of eating, as well as three cookery books, Crumb, Flavour, and Cook As You Are. She is also the author of All Consuming, a book about the highs and lows of modern food culture – out now.

Reviews

[Pooja Peravali · Rating 3 out of 5]

Ruby Tandoh introduces recipes from across the world with an eye to accessibility and ease of making.

Before we go into this review, a caveat: I am a picky eater. A lot of foods don’t agree with me, whether due to taste or texture, and the only meat I eat is chicken. As such, I could not try out a lot of the recipes in this book. I am factoring this into my review.

This book is divided into several sections depending on the amount of time they require, or the kinds of ingredients – commonplace or more specialized – that are used. I found this a handy tool when deciding what recipes to make. I liked how the author specifically included sections for those people who might have trouble with expending lots of energy cooking, as well as for those who are unable to perform too many complex kitchen tasks such as chopping or grating.

The flavors of the recipes are eclectic, combining disparate ingredients and cultural influences with aplomb. This can be a bit of a double-edged sword, though – very fun for the adventurous eater, but not so much for more timid ones like me. However, something that helped with this was the detailed explanations for modifying recipes, which opened up the repertoire of recipes accessible to me. There’s a good mix of both vegetarian and non-vegetarian recipes.

I tried out five recipes – Gnocchi with Chili Crisp Sauce, Capers, and Parmesan; Smoky Chicken, Okra, and Chorizo Casserole (minus the chorizo, according to the given modifications); Jollof Rice; Molten Chocolate, Olive Oil, and Rosemary Cookie Pie; and Wildflower Honey Cheesecake. I found that the desserts were more successful than the savory dishes – the recipes for Jollof Rice and the Smoky Chicken, Okra, and Chorizo Casserole created huge quantities of food that, alas, could not be managed by my family.

Though I liked the illustrations, I wished there had been pictures to reference, as I feel this would have made it easier to understand where I might be going wrong in my cooking.

Ultimately, I thought this was a thoughtful cookbook, but not necessarily one for me.

Disclaimer: I received an ARC of this book from NetGalley. This is my honest and voluntary review.

[gem · Rating 5 out of 5]

This is a wonderful cookbook. It is inventive in the way it provides variations and substitutions for each recipe & the index at the back where it gives you options for meals which are based around “cheap ingredients” or “low energy” etc are brilliant. It really caters for a whole variety of people, and I think once I’ve re-read through it all it will become invaluable as I have chronic fatigue syndrome and often if I have no energy I just binge on snacks which are devoid of nutrients but this will help me make better decisions.

[Kimberly Mccune · Rating 3 out of 5]

I think the book Tandoh intended to write is at odds with the actual finished product. I'm sure she intended to write an easy-to-use and accessible guide, but the lack of photographs of finished dishes and the long ingredients lists are at odds with those goals. I think if this book was marketed differently it would be a huge success, but as is it is a bit of a letdown. I wasn't encouraged or excited to try any of the recipes in this book, and I think that was a result of prioritizing form over function.

[Willow Anne · Rating 3 out of 5]

Lately I've been going crazy cooking Korean food, so this isn't really the type of food that I've been feeling like cooking lately, but I really like this cookbook! I definitely took note of some cake recipes, but other than that I don't think I'll be trying anything else for now, I just don't have the time. But I might check it out another time if I'm ever in the mood, because I really do like this cookbook.

[Lizzie · Rating 5 out of 5]

I’ve cooked from this book a number of times now and love it! I obviously haven’t tried every recipe but I have found it fun, accessible (I’m deaf and neurodivergent), interesting, and an excellent resource when I’ve had ingredients and no idea what to do with them.

The vegan and dairy-free substitution suggestions are great, and where there aren’t suggestions, it’s fairly easy to experiment and adapt the recipes. The instructions are straightforward, detailed in the right way, and grounding.

I also love Ruby Tandoh’s food writing and there are plenty of notes and little essays that give the book personality. The illustrations are lovely too! They remind me of the joys of cooking, where you are, with what you have, no matter what mood or time of life you’re in. It’s very much a friend guiding you through the ups and downs of life in the kitchen.

Overall, this is a cookbook that I’m going to use all the time, and that I’ll always love - and that’s saying a lot since I have many excellent cookbooks!

[Laura · Rating 3 out of 5]

Her writing is great. I wasn't sure what a fully inclusive cookbook meant, but now I get it. This is a variety of recipes to make depending upon your mood and situation, with tips and variations on how to make them if you're tired, ill, can't reach something, etc.

The recipes are heavily vegetarian and include a broad range of cooking times and methods. Some include very few ingredients, while others are much more involved with larger ingredient lists. I love the backstories for each recipe, and her variations are good.

My main concern is that I wouldn't cook like this - my family doesn't really eat like this. I really loved the tone of the book and felt like this was a good into to her work and cooking style, but I can't see this getting into heavy rotation in my kitchen.

[Donut · Rating 5 out of 5]

Fantastic, a new bar is set for anyone writing recipes or cookbook.

[Charlott · Rating 5 out of 5]

I first "met" Ruby Tandoh in 2013 when she graced our screens in season four of the Great British Bake Off. Since then Tandoh has forged her way as a food writer in the most admirable way: incredibly inclusive, willing to learn, tender. Some recipes of her cookbook Flavour are firm favourites of mine and her book Eat Up: Food, Appetite and Eating What You Want is one I recommend often.

Now, Cook As You Are: Recipes for Real Life, Hungry Cooks and Messy Kitchens was published and it feels like Ruby Tandoh's self as a cookbook writer and as a critically engaged food writer fully tied together to create a little masterpiece. Cook As You Are wants to meet us exactly where we are: no matter how small or messy the kitchen, not depending on specific lifestyles, with whatever budget we bring to the table and considering a variety of physical ability levels. There no photos in the book, so that we as readers/ homecooks judge our food by the simple fact if we think it's tasty and if it looks good to us (and also to cut down on other aspirational stuff photos will always transport like fancy kitchens and certain body types).

The texts are always kind and understanding of a variety of circumstances trying to offer solutions which work for many (while being conscious there will never be solutions working for everyone). Just reading this cookbook feels like a warm hug. For every recipe, Tandoh offers variations and substitutions (for example on how to make a recipe in a way that you have less things to cut which can be a real difficulty for many people with disabilities, chronical illness, or - as Tandoh also notes - people who prepare a meal while carrying a child on their hip).

Cook As You Are is a cookbook for everyday. There are fast 20 minutes recipes but also bigger projects if that's what you feel like. I enjoy Tandoh's unpretentiousness when introducing recipes and the constant quoting of people and other books which inspired her (there are even lists in the beginning of each chapter naming some other cookbooks). This just adds to the feeling of openess and generosity - and isn't that how one would like to feel in the kitchen?

[Elaine · Rating 2 out of 5]

Thank you to NetGalley for an ARC of Cook As You Are.

This was a disappointing read for a number of reasons.

First, the Kindle version was wonky; on each page lines of text had been blacked out so the pages looked redacted as if it was a cclassified document.

Second, from what I could read, the recipes looked interesting, though I'm not sure I would make them.

I didn't see any photos of the recipes, which on the one hand is an interesting format, but not one I'd approve.

I eat with my eyes and I love photos of food!

Who would purchase, much less read, a cookbook with no photos of the delicious meals inside?

[Vjera · Rating 5 out of 5]

Very well thought out. No photos, but she explains why—to make it easier to imagine the food on all kinds of tables. The groupings are creative for a cookbook but made a lot of sense. There’s subtle color coding. There’s lots of quirky comments that made me want to read all the recipe intros. My favorite section had recipes for when you need to cook for emotional reasons, like to ground and calm yourself. And she talked about recipes that might be easier if you fatigue easily.
Recipes seemed doable.

[Kathy · Rating 5 out of 5]

A cookbook that organizes recipes by energy level? I feel that this book was written for me. Great recipes that feel interesting without overwhelming, with great notes on substitutions and alternate cooking methods. Also enjoy that the cook time calls out how much hands on time is involved versus passive time.

[Lea · Rating 3 out of 5]

4 stars for the intro - I loved it.
2-3 stars for the recipes. Based on the description and intro I was expecting more more accessible recipes and ingredients that one might have around. That’s not the case for where I live. Fun idea tho.

[Jamie · Rating 5 out of 5]

This is such a great cookbook for a few different reasons:
1. It’s incredibly accessible - the recipes often have multiple variations should you not have the specific ingredients which limits cost, mobility, energy, etc. It’s easy to read, the recipes seem straightforward and towards the back is even a chart that lets you find recipes for, say, if you were tired or if you had less money that week.
2. There are so many vegetarian and vegan recipes and whilst there are a few meat and fish recipes included, it really does champion vegetables and grains.
3. It’s down to earth. Tandoh really acknowledges and celebrates that a love of food doesn’t necessarily mean fresh produce and fine ingredients. To love food is to love all food. She has recipes for frozen chips! How great is that? There are plenty of ideas for what to do with a tin of beans. It points out that even if you love food and cooking, sometimes you just don’t want to, and that’s okay. Food elitism is one of my biggest irks, so I love this book because it’s the antithesis of that.
4. Tandoh has written one of my favourite quotes in food writing, “Much as I love him, I’m not sure I live under the same sun as Nigel Slater”. I love it because much like my point above, it’s saying that it’s great to love fresh, seasonal produce and to enjoy that kind of food…but it’s not the reality for most of us and we shouldn’t feel bad because of it.

[Susan · Rating 5 out of 5]

Ruby Tandoh is probably in my top five of favorite contestants from The British Baking Show, and quite rightfully, seems to have professionally thrived since. In a world where (still) too many men seem to have cooking rock star status, I would like to see her enter the ranks. She has the wit, intelligence, and talent for it and is a hell of a lot more likeable than most of them.

This cookbook is a joy to read. She's funny, infinitely relatable and truly thoughtful. She gives a lot of time and attention to variations for vegans and those with allergies. She devotes time to paying homage to where she gets her inspiration and gives credit to other chefs. She has a section devoted to meals for when you don't have time. She shares reading lists that sound delightful. It's rare to have a cookbook where the interstitial bits could be an enjoyable book on their own, but here we are.

As for the recipes, they are built for maximum flavor and being in different influences--I would say Indian cuisine may be the biggest if I had to say. For a sweets fan, like me, the dessert section is a treasure trove and I'll likely try every one.

This is a book you will want to sit with. I checked mine out from the library and it's the perfect way to get a taste confirm that this is a book you will definitely want to buy to own yourself. To able to go back and reference all the other titles she mentions, to try all these recipes that are definitely going to spatter your pages with colorful spiced broths.

[Clare · Rating 3 out of 5]

I got this from the library, and in the couple weeks I had it made "in-the-oven tomatoes and lime beans in a spiced coconut broth" and "potato,caraway,and sauerkraut soup".

I modified both recipes. Fot the tomato/bean dish i used canned italian whole tomatoes - roasting tomatoes is just not an option. I'm not buying tomatoes in winter, and I'm not turning on my oven during the summer tomatoes season. I used chickpeas instead of lima beans. The result was delicious and simple to make.

The potato soup was watery and bland. It was much improved by a dollop of sour cream in each bowl, and would have been even better with half the water and no blending, being treated as a potato stew. Sausage would be good too.

The author includes a lot of suggestions for making the recipes easier, so I felt I was following the spirit of the book. The suggestions for what to do if you can't manage a lot of chopping are particularly thoughtful; I followed all of those.

The recipes seem like good basic ideas, and the suggestions for alternative ingredients and methods are useful.

The author is British, and a few recipes use sauerkraut, which is apparently an exotic ingredient in England. The detailed discussion of what sauerkraut is and where to buy it is pretty amusing to a US midwesterner.

[LPR · Rating 5 out of 5]

The most thorough review you've ever seen but hey I borrowed this from the library and now I have to return it so here's all the notes I would have otherwise written right into it. Overall, I found the recipes compelling, her instructions reliable, the make-ahead and variation/substitutions notes to be helpful, comforting, and inspiring, and the book's conversational tone pleasant for reading. Mom makes fun of me for reading cookbooks cover to cover but some of them are built for it! Also Courtney had recently bought it so we were doing a little food book club and it was super adorable, we are so cute.

Page 40 - Zucchini Pearl Barley with Sour Cream and Dill - absolutely delicious, I paired with tilapia from the freezer and it all came together lickety split. i love sour cream. definitely the highest praise i can give a recipe: i'm going to use up the rest of the container of [ingredient, in this case, pearl barley] remaking this exact recipe instead of shopping around for other uses for it

page 43 - Red Lentil dal with lime - absolutely delicious. the reason i tracked this book down after vagueling remembering there was a newbie-friendly dal recipe in it. I anticipate re-making this as soon as my freezer portions are all eaten and never feeling quite comfortable ever again without at least one portion of this in my freezer. made a TON and was not terribly time consuming. my timing worked out such that i pre-prepped the diced onion and grated ginger the night before so it was a lot of pour, stir, and then I was basically done. I ate it all week and had like four? three? portions that I froze. delicious. first time in my life cooking with fresh ginger. looking forward to making again with lime, since all i had was lemon on hand. slightly preferred the flatbread option to serving with rice but both were great.

page 45 - back of the net pasta with salmon creme fraiche and sundried tomatoes - a solid technique that could be flexible. I particularly appreciated the visual cues for how to not overcook the salmon. however, the recipe says 'serve immediately' and with respect she is totally on drugs to say that. it was terribly bland when I served it immediately. the portion I saved in the fridge for the next day was delicious. I would at the very least put the pasta in with the veggies while they are sitting there waiting for the salmon to cook, just to let the flavors combine. or pop the lid on and let the flavors combine for seven or so minutes and then mix in the creme fraiche and roll. i love sundried tomatoes so if something has sundried tomatoes in it i want to feel like i'm being punched in the face by a sundried tomato. this effect can only be achieved with the flavors blending more. also the instructions neglect to remind you to add in the crunchy topping at the end so don't forget!

Page 55 - gnocchi with harrissa butter and broccoli - this might be a brand thing, i was using trader joes harissa, but HOly sweet mother of pearl this was waaaay too spicy. I can see the logic to the heft of the gnocchi standing up to that a lot better than a pasta, but it was still waaaay too much for me. even worse for lunch that day after ten hours in the fridge and a microwave zap. however, i tried this method with just the broccoli as a side and I loved it. served it next to a pasta with cheese sauce. don't skip the walnuts they really make it.

Page 112 - Goes with everything groundnut soup - totally delicious. will make again for sure. i tried boiled potatoes and rice w/ butternut squash and i'm definitely team boiled potatoes. she calls it an epiphany and she's not exagerrating. I ate my first serving chunky and then once the pan cooled mostly blended the rest of it (I don't have an immersion blender right now) and I'm team mostly -blended as well. very very very delicious and a hearty and filling lunch, and i didn't feel like it was SO peanut buttery that i couldn't also have pb&j for breakfast (my standard)

Page 213 - midnight chocolate tart with coconut and sea salt - WILDLY good. used pretzels for the crust. came together lickety split. I was getting over a cold when I made this so it was a perk that there was minimal dairy involved. decadent and a crowd pleaser. i would bring this to a party i wanted to impress at.

page 255 - fruit jumble crumble bars - TBD

Page 289 - dill pickled cherry tomatoes - these were INSANE. literally the combination of two of my favorite things (vinegar and tomatoes). acid girl's dream. i finished these and then immediately put tomatoes on my grocery list so i could make them again the next week. I just ate a few as an appetizer once, then a serving next to a broiled turkey and cheese sandwich on half a baguette, then with the last serving i had them with tuna salad (didn't even season it, just mayo) spooned on to a hot broiled white cheddar cheese open face (read: i didn't feel like washing the pan required to make a grilled tuna sandwich) AND I LITERALLY SCREAMED AND DID A LITTLE HAPPY DANCE. cold, hot, cheesy, salty, vinegar? god is real.

might try on another round: page 66, page 68, page 74, page 79, page 83, page 102, page 131,

[Harriet · Rating 4 out of 5]

Ruby Tandoh writes about food and cooking in exactly the way I like, the book was a real pleasure to read.

I've got a nice list of recipes to try - I will review properly when I've tried some.

[Mara · Rating 5 out of 5]

*Thank you to Knopf Doubleday Publishing Group via NetGalley for the ARC*

I was a huge fan of Ruby when she was on GBBO and I couldn’t wait to see what recipes she had in store for her latest book Cook As You Are. There are tons of recipes broken up not necessarily by entree but more along the lines of occasions such as “Feed Me Now” (dinner plain and simple), “Hidden in Plain Sight” (making great use of kitchen staples), or “For the Love of it” (recipes to linger over). She includes tidbits for when a recipe might be appropriate, as well as where and by whom she was inspired. What I loved most was the easy going nature of the recipes. Although they sound intimidating, Ruby breaks them down and gives lots of tips and variations, the most useful for me being what will absolutely NOT work! Sometimes we amateur cooks substitute things we might have on hand in hopes the dish will still turn out, which most times it will, but when there’s a particular science to it, such as soy milk not frothing properly, I do appreciate the heads up ahead of time. Second favorite but seriously so underrated part? Her entire “make-ahead/freeze/storage instructions” for EVERY SINGLE RECIPE at the back! And an honorable mention for the listed recipes in order of prep/cook time as well as pricing. Super convenient!

As stated by Ruby herself, she purposefully chose not to include pictures of the recipes because she didn’t want her readers to strive for the same level of perfection, only to enjoy the process and fruits of their labor, no comparison necessary. There are some recipes that have cute doodley instructions but otherwise, she breaks it all down for you. Her voice rings throughout her writing and it really made the tone of her book so approachable. Ruby includes personal anecdotes and relatable stories so it’s hard not to be charmed by her prose.

Ruby’s recipes include lots of interesting flavor combinations (which we know she was praised for during the baking competition) and I’ve been excited to pick up some more specialty ingredients to give them a try. There’s tons with lots of pantry staples as well, so I highly recommend this recipe for both beginner cooks who wish to elevate their dishes and learn some tricks along the way and for more experienced cooks who want some new ideas to try. I can’t wait to buy a hard copy when this publishes in November ‘22 as I prefer to have physical recipes while I make a mess in the kitchen.

[What's for Dinner? Zine · Rating 5 out of 5]

Ruby Tandoh has created something really special. Inclusive, inviting and reassuring this cookbook is truly for everyone. There are countless variations and accessible text which includes sensory cues. It is a genuine invitation to truly cook as you are. The book is broken down into six sections; ‘Feed me now’, ‘More food, less work’, ‘Hidden in plain sight’, ‘Wild appetites’, ‘Normal perfect moments’ and ‘For the love of it.’ At the beginning of each section in the introduction there is a reading list. I absolutely loved this! The amount of research, care and attention that has been poured into this book is evident throughout and has provided me with a long list of books to read! Ruby’s writing is really comforting and includes detailed and thorough instructions as well as really wonderful moments where Ruby shares her own thoughts and feelings about food. Ruby is honest, thoughtful and engaging in her writing as she shares with you her version of the food seasons by the appearance of plantain and the arrival of Crème Eggs, she celebrates the variety of how we shop for our food and I loved the e-mail draft dinner dreams.

The drawings by Sinae Park are so beautiful and perfectly fit within the pages. Presenting drawings of many different people at home, cooking and sharing with friends and family all the characters are whimsical and fun and perfectly capture the cooking process as well as the joy of eating! They are really wonderful and bring the recipes to life.

Evelin Kasikov presents the recipes in a way that makes them easy to follow, with keys to distinguish if the recipes are vegan or vegetarian at a glance. The reference charts at the back of the book are also hugely helpful.

I have thoroughly enjoyed cooking from this and made the following:

Crisp brown butter beans with garlic yoghurt and spiced tomato sauce

Pea, mint and chilli toast with crispy paneer

Gnocchi with harissa butter and broccoli

Orange, olive oil and black pepper cake otherwise known as ‘fancy bitch cake’

Roasting tin orzo with broccoli and mozzarella

Crêpes with mushroom, ricotta and thyme

A huge thank you to Serpent's Tail for sending me a copy.

[Mary · Rating 5 out of 5]

This is a lovely cookbook: but note there are no photos, but the drawings are also lovely, engaging and inviting. This cookbook aims at welcoming all cooks to the stove with time spent throughout to explain how different people may be accommodated (there's lots of reading material in the book--which, if you are interested in thinking about the ethics, politics of food but not in any kind of polemical way, you will find engaging). While this approach includes attempting to meet the demands of the differently abled, it also aims at including those who are on a limited income, have little time or energy. But beyond that audience recognition and invitation, there are some great recipes here. They tend to emphasize a less-meat heavy approach but they are not vegetarian (however, part of the welcoming approach of the book means that many recipes include vegetarian, gluten free, vegan options). The book uses metric measurements so Americans like myself will have to use conversions, but many of the dishes have enough flexibility that a "close guess" is good enough.
The book is divided by type of approach you may want to take to cooking a meal: categories include "More food, less work" or "For the Love of it". The short recipes appeal to me more while the longer recipes just don't seem as interesting (for example, a short recipe is Watermelon with peanuts, sumac and lime, a longer recipe is Fried apple pie bites; from my perspective I appreciate the recipe that pushes beyond the common which is the short recipe). Lots of ethnic diversity in the recipes with Kimchi or miso or garam masala but, again, the everyone cooks approach provides options most of the time for those who don't have access or don't want to eat these ingredients.
The only people who might not be able to find something they like in this book are those who are looking for super basic ingredient lists.

[Lori Alden Holuta · Rating 5 out of 5]

I think by now we all know that cookbooks filled with glorious food photography, recipes written in country-cute fonts, and scatterings of anecdotes from the author about how easy it is to whip up a Black Forest Cake for a dinner party for twelve while Zooming with the office gang and bouncing a toddler on one hip can make for amusing reading, but are those the cookbooks you pick up when you really need help getting a meal prepared? Of course not.

When you're low on emotional spoons, when your energy is spent, when you haven't shopped but need to pull something together, you need a cookbook that meets you where you are. This is that cookbook. And the recipes aren't just mac and cheese (though there is an amazing cauliflower version), this is gourmet stuff! The recipes are international and wildly varied. And you *can* make them, thanks to plentiful advice on how get a meal on the table without exhausting yourself.

The recipes are written with a good balance between a friendly conversational tone and no-nonsense detailed instructions. The friendly blue-edged boxes containing "Variations and Substitutions" advice is included with almost every recipe. Not only are you told what you can substitute, you'll learn what you cannot - if a recipe won't turn out well with gluten-free flour, for example, you'll be told about that here.

Novice cooks, cooks with fatigue issues, or mobility challenges, cooks who can't easily get to the store all the time, cooks with eating disorders, dietary restrictions or allergies - this cookbook will empower all of you. And guess what? No glossy, gorgeous food photography to make your personal efforts seem unworthy! Instead, there's friendly cartoonish drawings of everyday folk making their food in regular, sometimes messy kitchens. They could easily be any of us.

My thanks to Ruby Tandoh, Knopf Doubleday Publishing Group, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.

[Ali · Rating 4 out of 5]

A profoundly kind cookbook that I would happily recommend to anyone learning how to find joy in the art of cooking. I loved how it assumed nothing of its reader's prior knowledge, explaining carefully when and how substitutions can be made. (I'm a frequent cook, a chronic recipe-replacer, and a winger of tastes and flavors, but I live with someone who much prefers clear explanation while cooking, and I could give them this book and they'd understand everything needed of them, what they could use from the pantry and what they needed to go out and buy, with no outside context.)

I also loved that most of it was exceptionally practical, from a microwave mashed potato recipe to the thoughtful reference guide at the end so you could quickly find and plan any meal based on your needs (e.g. cheap, less than 30 minutes). It was so inclusive from the very outset, mentioning everything from chronic illness to food pantry usage in terms of life circumstances that could affect your kitchen habits, and I really respected Tandoh & team for having given all of these real life issues significant consideration before the recipes even began.

I haven't tried any of the actual recipes yet, but found several that seem very promising! I may need to pick this up not in ebook form, though, because my one complaint is that the illustrations are borderline unusable like this, even though Tandoh explicitly mentions at the beginning some accessibility features of the ebook, so I expected more! It's really a small qualm, though — the only other thing keeping this from a perfect score for me was the fact that more of the recipes didn't interest me than did, but this isn't uncommon for me with most generic cookbooks. I'll try more if the ones that most intrigued me prove out, and proceed from there — and the recipes I *did* save make me very excited to do so!

[Caitlin · Rating 5 out of 5]

This is honestly one of the best written cookbooks I've ever come across. Each recipe finishes with a solid several paragraphs of ways you could modify this for various dietary restrictions or ingredient shortages. There's even charts in the back for make-ahead/freeze/storage instructions, for recipes for reduced mobility or energy, for time crunches, for less expensive recipes that rely on pantry staples...

This shouldn't be revolutionary for cooking, but it is, especially in published cookbooks. So many media-favorite chefs seem, to me, to only publish fussy time-intensive recipes with hard-to-find or expensive ingredients. Ruby approaches every recipe with such tenderness - she already forgives you for substitutions, for time- or energy-saving measures that many would scoff it (pre-sliced squash in the plastic container, for example), for relishing "unhealthy" foods, and more. This is an inclusive, zero shame cookbook, and I think a lot of people could use that message.

The recipes in general do tend healthy, mostly vegetarian. There were quite a few recipes as written that weren't to my taste, and that's mostly because I have a stomach sensitivity to onions and beans. I get it, onions and beans are cheap, delicious, and vegetarian. However, as Ruby points out - there is no shame in substitutions. So I'll modify the recipes to suit me and my personal circumstances, just as everyone else could and should.

Highly recommended for anyone who appreciates kitchen creativity but is weary of flashy or decadent recipes. Life for most is simply not conducive to that, and this cookbook feels like a warm hug with a side of helpful advice.

[Christina · Rating 4 out of 5]

This cookbook was a breath of fresh air. I love how empathetic and explicitly non-judgmental Ruby Tandoh is, and how these recipes are truly designed to meet people where they're at - understanding that people have different physical abilities, experiences with cooking, and, frankly, other priorities in life (radical!). I liked the organization of the recipes - because, yes, some days I do want to go all-out, and other days I just want something edible. I found her writing engaging and informal, but still informative. I also deeply valued how she credited other cooks and authors from cultures not her own when she'd learned something from them - I came away from this cookbook with lots of great suggestions for further reading.

I understand and appreciate why she chose to avoid photos, and I LOVED the illustrations by Sinae Park. However, my one qualm: I wish the art would have been used more frequently as a tool to make instructions more concrete. For example, in one recipe, she talks about breaking out cauliflower into its leaves (then into green leafy parts versus "ribs"), florets, and stalk. I'm a visual thinker, and I would have loved to have seen that depicted in art form versus text alone. The abstract drawings were lovely and conveyed a wonderful sense of coziness and warmth, but I wish there would have been a bit more integration with the recipes themselves - I think that would have made them even less intimidating / more accessible.

Thanks to Knopf Doubleday Publishing Group and NetGalley for my ARC.

[Lori · Rating 1 out of 5]

So I'm looking through this book and find things I think I'd like to make, but they call for the very thing the recipe is called. For example, Meatballs with Basil, Cream and Mustard, calls for Meatballs. Really?? Then Fries with Chaat Masala, Pickled Onions, and Pomegranate, calls for chunky oven fries. Fish Sticks with Japanese Curry and Rice calls for fish sticks. Seriously??? If I wanted to buy the processed crap from grocery stores, I would, and I don't need a $32 cookbook to tell me how to make that stuff. I get it that this cookbook was trying to make cooking easier, but this was just too much.

We did enjoy the Cinnamon Apple Oven Pancake, but I have to say, overall, I am super disappointed in this cookbook and what it claimed to be versus what it is.

And in spite of saying it is a "Cook as you are," there are surprisingly few alternatives for each recipe. For example, "chayote" - which I have never heard of, but a quick google search revealed zucchini as a good substitute. Why not include that??? Also, I want to know reasons. For example, why can't I use frozen spinach instead of fresh, or what's the consequence if I use dried instead of fresh dill. This book claims to help me become more independent as a cook, but instead is just like every other in that I have to rely on their recipes as is because they aren't helping me to figure out more alternatives.

And peanuts in so many recipes?? Why not let us know if another nut might be a good sub?? Can I do almond butter instead?? I wish I hadn't written in this book already, or I would return it

[EJ · Rating 5 out of 5]

So many things to praise in this one! I appreciate Ms Tandoh’s recognition of the different cooking styles and mindsets of various every day cooks, and her heritage shining through in various recipes. As someone who operates by the “never trust a cookbook without pictures” mentality (despite growing up in the realm of 1980’s church cookbooks), the lack of photographs would otherwise be off-putting, but I loved the reasoning provided in the book’s introduction and with that viewpoint in mind, I was able to transport myself not only around my own shiny kitchen, my own scratched-up table, and all my “usual” but to envision the worldwide community built by food—this food.

Also appreciated and deserving of recognition, the inclusion and direction of a chapter notably for those with limited energy and/or mobility—and the encouragement to utilize those shortcuts rather than general internal shaming that can otherwise develop. All the applause!

No arrogance allowed in this kitchen—Ms Tandoh not only encourages readers/cooks to try other recipes of different cuisines, but also includes “read more” sections with specific titles by other authors. Who does that? So cool!

The recipes themselves sound delicious, doable, and are well-described to entice readers/cooks in a way that just works. Such a well done, interesting, thoughtful, and inclusive cookbook!

My thanks to Knopf Doubleday Publishing Group and NetGalley for the opportunity to preview this title.

[Latitude · Rating 5 out of 5]

This book is incredible. The beginning of the book notes for “bottled, canned, and frozen food swaps” and makes recommendations. There’s a section for “Cooking with limited energy or mobility” as well as an entire chapter for this: More food, less work. 

And I think that she follows up on this throughout the course of the book! Not only are there excellent recipes, but the book is spotted with illustrations that make the entire book feel cozy. Each chapter includes a list of books for further reading. COOK AS YOU ARE is about cooking as self-care, as art, as making something that feels like a chore into a something healing. COOK AS YOU ARE takes an experience that sometimes feels traumatizing and cracks it open into something else entirely, through essays and small illustrations and personal recommendations. Five stars. Full list of recipes available on my blog.

“If you’re blind, Deaf, or have any sensory impairment or difference (this can include some autistic people, or anyone who experiences sensory sensitivity or overload), cooking can require a diverse range of approaches, and you might need to rely more heavily on other sense or cooking aids. I’ve tried in this book to give you lots of different sensory cues rather than relying on just one sense. These sensory cues are paired with details about temperature and timings so that you can cook however suits you.” 

[Esta · Rating 5 out of 5]

excellent as expected. I obvs rlly like eat up and that essay in in the kitchen too. ultimately ruby tandoh rlly knows what she's doing and does it rlly well. I bought this as a present to myself bcos I always deserve nice things and I read (skimmed-ish) it when I got home and found it had arrived!! ive tried a recipe from it already when it was posted on instagram and it was great so im looking forward to trying more. gonna get on the chilli crisp capers cheese butter gnocchi hype train that ive seen on instagram I think but first I must buy some chilli oil and gnocchi. also feel like the big oven cookie with rosemary is calling my name. all the recipes are calling my name if im realistic. I love all the substitution options, it makes everything much easier and more accessible and we all deserve easy and accessible while still being delicious. I am a picture cookbook appreciator but I still rlly like that this has no pictures just drawings (like that green nigel slater one iirc(??)) bcos the my food doesn't look like this picture disappointment is real and we can all avoid that with this book :))

[Ben · Rating 5 out of 5]

Thanks to NetGalley and Knopf for an ARC of this title.

I've been a fan of Ruby Tandoh's writing on food for years, and I adore her approach of making cooking accessible for everyone, exactly where they are. I've eagerly awaited this book popping up stateside after it was published in the UK last year, and it's exactly what I'd want from a collection titled Cook As You Are - it nails the different moods a potential cook may be in (I just want something _now_ vs. I'm up for a project), and it has a Nigella-ish tone extolling how food can give pleasure while also remaining down to earth about the types of ingredients that are in your budget.

As much as I love reading cookbooks for the photography/visuals, I also love this book's notion to eschew these so that potential readers don't feel like what they're making needs to live up to a certain visual standard. It's also a great opportunity for illustrations that really make this about equity and a kitchen for everyone. Well done, Ruby!

[Megan Rath · Rating 3 out of 5]

More like 3.5 stars.
There are things I loved about this cookbook, like how inclusive it is for all types of people, simple steps, tips on how to batch, freeze, and store things, ideas on subbing ingredients, just to name a few.
But there were things I didn't love. Like, she explains why there aren't any pictures, and I get her reasoning, but honestly, it just didn't work for me not having pictures of the recipes, especially since most of them are things we've never seen or experienced before. And that's saying a lot since we're fairly adventurous eaters. But I just can't see my family wanting most of these recipes on regular basis. And last, very probably because we're in the U.S., many of the ingredients are specialty things that we don't just have on hand, and I don't know how often I'd make trips to specialty stores for these things. Overall, the concept was great, but it probably won't be used as often as I'd hoped when I bought it.