Andy Baraghani Is a Food World Favorite for a Reason

Andy Baraghani is one of those food world figures whom home cooks trust wholeheartedly. His authority as a chef and an author isn't based solely on where he's worked previously or how many Instagram followers he has , but on the authentic connections he's made with his fans and followers.

In the book's introduction, you mention that you initially tried to avoid cooking as a career, which I loved because I was the same way when it came to writing. What would you consider the defining moment when you realized you had to give in to what ultimately was going to become your gift and your talent?

When it comes to interior design or fashion, I can understand and appreciate trends. I think with food, probably because I'm so embedded in it, I have a slight aversion [I wanted my cookbook to evoke a timeless quality and maintain this theme of staying curious and evolving. We are in a kind of renaissance when it comes to cookbooks that are more personal, or that focus on a highly regional cuisine.

I try to travel as much as I can. I was seeing people go to Italy over and over this summer, and I'm guilty—I went to Italy too! But I also thought, How do I get to Japan? So I booked a flight to Japan. The city of New York, of course, too, I still have a deep, deep love for. I don't work in restaurants anymore, but I love going to restaurants, and I get a lot of inspiration there.An important aspect of the book is that it's very approachable.

Thank you for asking this. I will say there isn't a constant with this answer. Sometimes eating certain dishes from my childhood does provide me a great deal of calm. At this very moment in time, I know that I'm connected with a lot of Iranians, both in New York and California. I have family in Iran: my grandmother, two uncles, aunts, like, six cousins. But if cooking brings any sort of respite or calm, it's for a very brief moment.

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