Cook You Want to Be: Everyday Recipes to ImpressAndy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced saladmaking skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Apptit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh vegetable lover, a citrus superfan, and an always hungry world traveler. In The Cook You Want to Be,