The Cook You Want to Be duck confit The natural texture grounds your

The natural texture grounds your space with organic warmth

milk and white chocolate pralines

while the scratch-resistant surface maintains its performance through countless bakes

The perfect size for multitasking doers like you

The Cook You Want to Be duck confit The natural texture grounds yourAndy 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,