A preview of my new cookbook

everything there is to know about Good Things

Even though a couple finished copies of my second cookbook, Good Things, have been floating around my house for the last month or so, it still feels surreal. While working on this book, I was plagued by all sorts of doubts and fears. I worried it’d never get to this point. I also worried it would be redundant—I mean, how many times can I say, “Salt your water generously”—that it would be dumb, irrelevant, ugly, pointless, or a mere heap of disconnected musings trying to sound thoughtful. But I am downright thrilled to report that it is none of those things!!!

In fact, it’s beautiful, filled with my thoughts about how cooking can be a source of meaning in our lives, and packed with recipes for the mostly simple, always delicious things I cook for myself and the people I love. Me being me, I also snuck in all sorts of teaching moments, including a handful of infographics to help you turn the base recipes in the book into countless salad and vegetable dishes. As my British publisher wrote on the back cover of the UK edition, “If Salt Fat Acid Heat was a book for the head, then Good Things is a book for the heart.”

Aya Brackett, my neighbor and long-time friend, took the photos in and around our homes and gardens. So the book is a portrait of my actual life, filled with images of my favorite things, including some beloved textiles and ceramics that our brilliant designer, Alvaro Villanueva, turned into backdrops and chapter openers. We were able to source the most exquisite matte paper I’ve ever seen, so the book has a real lived-in quality from the jump. Good Things will be out on September 16th, and I can’t wait for you to see it, cook from it, and tell me what you think!

Recipe Sneak Peek:

For a sneak peek at some recipes, take a look at my recent piece on salad dressings for NYT Cooking.

Pre-order the Book:

You can pre-order Good Things now from your favorite local bookstore (just ask them—they’ll be delighted to oblige), or any of the booksellers listed here.

From July 8-11, you can use the code PREORDER25 to get 25% off your online pre-order of Good Things at B&N. (For BN Members 25% off list price at checkout with coupon code PREORDER25 on ebooks, audiobooks, and physical books. Premium Members receive an additional 10% discount off physical preorders. To take advantage, you must enroll or already be enrolled in one of BN’s two new membership programs. Premium is a paid membership, but Rewards is free to enroll.)

Free Virtual Cooking Class:

As a thank you to everyone who pre-orders the book, I’m hosting a free virtual cooking class on September 11th. (Yes, a recording will be available for those unable to join live, and tickets to events that include a book count as a pre-order!) For complete info and to sign up, head over here.

Home Cooking Podcast:

Hrishikesh Hirway and I are bringing back the Home Cooking podcast for a full 8-episode season this fall. (Hrishi will also be joining me for many of my book tour events, if you want to come witness the chaos and laughter in person!) Have a question, story, Chef Detective Mission or anxiety you want to share with us? Record a voice memo (instructions here!) and send it to us at alittlehomecooking@gmail.com, or leave us a voicemail at 201-241-COOK!

And make sure to subscribe now so you don’t miss a single episode!

Appearances & Events:

Finally, I’ll be traveling across North America this fall to gather with many of you and sit in conversation with friends old and new. There’s nothing quite like the magic that happens when we gather in a room together to listen, laugh, and experience a bit of wonder and joy. I hope you’ll be able to join me. For more details and to buy tickets, head over here.

There would be no GOOD THINGS without these wonderful people: Amy Wilson, Fava 🐶 Bean, Mark Davis, Paige Arnett, Aya Brackett, Lillian Kang, or Laurie Ellen Pellicano (who deserves a special thank you for keeping me sane and organized over the last 4 years). Robbie Jeanne took this lovely pic of us.