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Cravings: Recipes for All the Food You Want to Eat: A Cookbook

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Cravings: Recipes for All the Food You Want to Eat: A Cookbook Kindle Edition

by Chrissy Teigen (Author), Adeena Sussman (Author), Aubrie Pick (Photographer) Format: Kindle Edition

4.7 11,184 ratings

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Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.

For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics.

Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.

Editorial Reviews

Review

"Even the most celebrity-cookbook-skeptical reader will find it hard not to enjoy this tome from supermodel Chrissy Teigen. With self-deprecating wit and down-to-earth charm, Teigen posits herself as an enthusiastic home cook and passionate eater." --Publisher's Weekly

"Chrissy Teigen’s Cravings is a cookbook with realistic recipes for people who like it “spicy, salty, sticky, crunchy, juicy, oozy,” and if you have some kind of prejudice against supermodels who unabashedly love Taco Bell, there’s nothing I can do to help you. It’s fun to read, with a recipe for everyone with two eyes, a stomach, and a fork. Frito pie? A chapter called “Sh*t on toast”? Absurd sexy photo shoots with chicken wings? What’s not to love? I didn’t even mention the bulldogs yet. If there’s one thing we can all learn from Teigen, it’s not to judge a cookbook by its cover." -- Bon Appetit

“Maybe the best celebrity cookbook of all time.”-- SELF

“Cravings is a perfect cookbook… it’s a must-buy—never daunting, and filled with near-pornographic images of hearty, meaty, cheesy food that would make Gwyneth Paltrow explode. As a culmination of everything Teigen has built over the past few years, it’s brilliant.” – Jezebel

“Cravings… lives up to the hype 100 percent.”-- PopSugar

“We love this cookbook. It's full of things we actually want to eat.” -- Refinery 29

“[Cravings] is dripping with energy and enthusiasm and, most of all, joy. Do not discount the value of joy. It's far too rare in food writing, and I know professionals who could learn a thing or two about joy from Teigen.” -- Epicurious

“Teigen is notoriously funny, and her sense of humor comes through here, as does her self-awareness — she tackles the issue of credibility early and often, always presenting herself more as a cooking enthusiast than as an expert.” -- Eater

“When was the last time you laughed out loud at a cookbook? So long ago you can't remember, which is enough of a reason to give Chrissy Teigen's first book a spin. But it's the recipes that'll keep you coming back.” -- Saveur

Notable Press & Accolades:

Best Cookbooks of 2017 —Epicurious

About the Author

Chrissy Teigen is a two-time bestselling cookbook author. She lives in Los Angeles with her husband John Legend, two children, and three dogs.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

I know, I know. A cookbook from me? The girl who had two fast-food Twitter accounts fighting for her affection in what was the oddest, greasiest exchange she had ever witnessed? The one whose visits to Waffle House and whose messed-up miscommunications with the Postmates dinner delivery guys make it to the Internet sometimes? The girl who actually celebrated Thanksgiving at Taco Bell headquarters among her closest friends she had never met? Yep. I am doing it.

And doing it. (And doing it well.)

So. This book. My Thai mom is ESL, but I am FSL: Food has been my second language since I was a tiny little brat. A lot of kids wear superhero costumes, princess costumes. I used to fall asleep, so happy, wearing my little chef’s hat or mom’s chile pepper apron with oven mitts on. (Don’t sleep in oven mitts you cooked in all day because ants will make you their bitch. See, you’re learning something already!) I spent my childhood in the kitchen following around Thai Mom, who pretty much made everything from scratch, using tools none of my other friends had in their homes. I remember sitting cross-legged on the kitchen counter, an annoying trait I still possess, buttering piles and piles of crackers for dad’s chicken soup, ripping up bacon for mom’s scalloped potatoes. I remember, when my friends were over, plugging my nose and pretending to hate the exotic fish sauce my mom was using. I remember debating the finer points of flaky pastry with my chicken-potpie-obsessed American dad. I remember the divine mix of Thai food, TV dinners, and hearty, homemade goodness that have shaped this palate of mine to this day. I remember all this but I still google my husband’s birthday. Thank god he’s famous.

The kitchen is a place I know well. It’s my favorite room wherever I am living, and it has to be completely open and social. Our kitchen has seen way more activity than our hot tub or sex dungeon. The kitchen is the heart of any home. And my heart is in the kitchen.

But whether for business or pleasure, I am almost always on a plane. Same with John. It’s amazing—we’ve been to so many beautiful places around the world. We’ve eaten every sort of meal, at the finest French Michelin-star restaurants, BBQs in Texas, and street markets in the Thai village my mom grew up in. When I’m not traveling, though, I am basically a world-class shut-in.

When I am home, I am home, people, and if it wasn’t for the fact that John wants genuine date-nights out with me, I would probably never. Ever. Leave. (Why he doesn’t consider watching me watch Real Housewives a datenight,
I will never understand.)

Which brings us to cooking. I am not lying when I tell you I can hang out in the kitchen for twelve hours straight without stopping. Just ask my live-in mom, who you might know as Pepper Thai (or, to be exact, atPepperThai2, which is her name because she doesn’t remember the password to atPepperThai or atPepperThai1 so be on the lookout for atPepperThai3 by the time this thing comes out). Or ask all the friends who I make come over instead of going to their house UNLESS they give in to my demands of my bringing over some sort of small feast. When I am cooking, I am in the moment. I’m very slowwww, rereading recipes, sipping wine, munching, sipping vodka, more munching. I really get into the dish I am making. I relax. My day job may be exhausting, but cooking is my peace. My dream is to have a big family with lots of grandkids. And we’ll get together every Sunday for a hearty dinner at our house, and we’ll all live in flavorful bliss, happily ever after. (Or they could become vegans. Oh my god, they could become vegans.)

I started posting pictures of my meals on social media, and I could not believe the response. A few classy blokes asked for more TITTTAYYYYYY, but most of you are awesome. I’d post a picture of a dish (usually with some story of how I messed it up but it was delish anyway), and lots of you would tweet me back, ask me for a recipe, give me some tips, or just plain ol’ get excited to get in the kitchen yourselves. We would have our #DrunkDinnerParties, posting pics of our successes and failures. And I started a little food blog called So Delushious. It’s been amazing to share my love of food with you. I feel like I should pay you for the overwhelming joy it gives me when people tell me that something I posted got them excited to cook something for themselves.

So of course I had to write a cookbook, and of course I had to give you my best. I cooked and cooked with my cowriter, Adeena, until everything tasted just how I wanted it—and then I cooked it again. And again for John. And again for friends. And AGAIN for the finicky eaters who don’t like much of anything. Once we got those people excited, we knew we had the perfect cookbook. When it came to creating these recipes, I wanted this to be as simple as possible without skimping on the flavor. Cooking can be intimidating to a lot of people, and I want you to know you really can make a great meal without having gone to Le Cordon Bleu. I want the recipes to work every time, and without a jillion ingredients you have to go to twelve stores for. And I want them to taste UNFORGETT ABLE. Like go-to-sleep-grinning because what you made was just so painfully, achingly incredible!

I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy—basically any dish you know and love, jacked up to a bordering-on-sociallyunacceptable amount of flavor. Let’s face it, I do have to make every bite count, so if I’m gonna drag that fork to my mouth hole, it better taste crazy delicious. And I can promise you that everything in this book does.

If you’re expecting a model to write a cookbook full of diet recipes for you to perfect your bikini bod, I think you’ll be a little surprised here. These are recipes we love to indulge in with family and friends. Some more hearty than others, some even more hearty than the hearty ones. But every single recipe is something we love. Look, I don’t want to be one of those dead-inside laughing-with-a-salad chicks, and I don’t want to seem like one of those annoying “I can eat anything I want anytime” chicks. It’s just that I wanted to be honest in this book about the kinds of food I love, the kinds of food I crave . I just have to find ways to make those cravings work with my day job (e.g., sometimes with a well-timed “f*ck it”).

I’ve always loved cookbooks (I have hundreds) but what I haven’t loved is having to flip through tons of different ones to find the stuff I like to make and eat. So when I decided to make one of my own I wanted it to be a bible you could flip open and use for every meal. Perfect eggs? Check. Soupmaster classics and the best salads ever? Yup. Dinner for a couple or a small group of friends? Totally. Snacks for football Sundays? Yes, indeed. They’re all here—except dessert. I mean, I will go to an Italian restaurant and order another pasta while everyone else is enjoying their panna cotta. Also it is well documented how badly I suck at baking. So you’ll have to Fudgie-the-Whale-it for dessert. Sorry!

So start flipping through, and start cooking! Nothing would make me happier than to know that this book has helped make your life a little bit more flavorful and interesting. I’m sure I’ll be hearing from every single one of you really soon, so I’ll begin clearing out my in-box . . . as soon as I clear my plate.

Xoxoxo,

Chrissy

Product details

ASIN ‏ : ‎ B012KJXFNW
Publisher ‏ : ‎ Clarkson Potter; First Edition first Printing (February 23, 2016)
Publication date ‏ : ‎ February 23, 2016
Language ‏ : ‎ English
File size ‏ : ‎ 142948 KB
Text-to-Speech ‏ : ‎ Enabled
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 239 pages

Best Sellers Rank: #450,824 in Kindle Store (See Top 100 in Kindle Store)
- #501 in Courses & Dishes
- #536 in Special Occasion Cooking
- #671 in Cooking for One or Two

Customer Reviews:
4.7 11,184 ratings

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Adeena Sussman
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Adeena Sussman's first solo cookbook, Sababa, was named a Best Fall Cookbook by The New York Times, Bon Appétit, and Food & Wine, was released by Penguin/Avery books in September 2019. Her followup cookbook, Shabbat, will be published by Penguin/Avery in 2023. She is also the coauthor of Gazoz: The Art Of Making Magical, Sparkling, Seasonal Drinks, and 14 other cookbooks. With Chrissy Teigen, Adeena coauthored the Cravings cookbook series, all three of which were New York Times bestsellers. She lives and cooks in the shadow of the Carmel Market in Tel Aviv.
Find her at: www.adeenasussman.com and instagram.com/adeenasussman
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Chrissy Teigen
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4.7 out of 5

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Hannah G

Not disappointed and getting fatter

Reviewed in the United States on October 24, 2016

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I'm a huge Chrissy Teigen fan and I'm also a culinary student so when I heard she was coming out with a cookbook, I was overjoyed. I kept up with her food blog somewhat and was looking forward to the growth of her food career. Well, I just got the cookbook for my birthday last month because I'm a poor college kid who couldn't justify buying it buttt it has been worth the wait! Some of the recipes are online (looking at you, popsugar) but the pictures and Chrissy's commentary are a huge part of the Cravings experience. The first thing I made was the pot pie soup. My boyfriend and I are the best young cooks I know and make delicious food often (humble too). My boyfriend said it was his favorite soup he's ever consumed. That's HUGE coming from him. We spiced it up with some Cajohn's Trinidad hot sauce and ate it for several meals straight. I've made a few other things and plan on making a couple of the recipes tomorrow for a family get-together. These are the perfect recipes for that type of celebration and I'm confident they will go over well.
People are saying that they're sad these recipes aren't "healthy" or "vegan" (who expects a book called Cravings to be vegan friendly??? Also, do you have any idea who it's written by?). Yes, some of them are decadent, but that's what cookbooks are for! You don't need someone to plan a meal of boiled chicken and steamed broccoli for you. Someone was complaining about the amount of cream in her recipes...maybe I've done keto one too many times or maybe it's because I'm from Iowa, but I love that she uses whole milk and cream and real ingredients. There are also a decent amount of healthy recipes mixed in with the indulgent ones. The recipes aren't pretentious or intimidating and they're things you genuinely WANT to eat.
At the top of my to-make list are the pineapple-grilled short ribs and the coconut sticky rice. Also, I don't even LIKE pancakes but I really want to try the dutch baby, which look similar to the thin pancakes I can get in my German founded hometown.
Oh and I love that she includes the "Thai Mom" chapter. It's hard to find decent, authentic asian recipes that I feel like I can trust.
My only complaint is that I wish she used more sweet potatoes in the book, but that opinion may or may not be influenced by the fact that I bought a 6 lb bag of them at Costco and they're going to go bad soon.

17 people found this helpful

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Patty T

Good cookbook

Reviewed in the United States on January 26, 2024

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This was a birthday present. It’s a good cookbook

Reviewed in the United States on December 4, 2023

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With over 500 cooking books-this is a book that is full of recipes you can cook. Wonderful variety of recipes, this is a gift. If you do not purchase this book-you miss out on one of the BEST books ever. eom

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E.L.

Funny and snarky but easy and delicious recipes!

Reviewed in the United States on February 8, 2020

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I've never thought to or wanted to count a cookbook as a book read on GR but I am literally read every single page in this amazing cookbook. Well worth the actual read. Chrissy comes through on every page! I took my time and read through each recipe. Her little paragraphs at the beginning of each recipe are just classic Teigen. lol.

My first recipes from the book were Perfect Seared Scallops with Warm Corn Salad and Sour Cream and Broccoli Potato Cakes. It all took a bit longer than I had anticipated and the broccoli needed more time to cook to become mashable so I ended up throwing it, along with the potatoes and sour cream (and other ingredients for the cakes) into my Nutribullet for a quick mix. Worked well. I did not have the frozen corn I thought I did (I ALWAYS have frozen corn...grr!) so it was a warm pea salad. lol. Luckily we both like peas. But all in all, very delicious! The scallops were the shining star.

Then I made Rotochick Chicken Noodle Soup which was deliciously flavorful due to the rotisserie chicken. The only other flavorings were the thyme, salt, and pepper! I skipped the bay leaf. I made the Crab Cakes Benedict and Bacon Hash Browns (pictured) and was so pleased with how they turned out! My first time poaching eggs too! My favorite meal so far but the Chinese Chicken Salad is a very close second, we ended up putting it in a tortilla wrap and damn, such a good idea! The Buttery Glazed Beans were too sweet and buttery for us. I like my veggies to taste like veggies, not sugar. My next recipes will be the King's Hawaiian BLPTs and the Vegetarian Tortilla Stew. Really love this cookbook and once I've exhausted these recipes, I will be buying the second one! I can't recommend this book enough!

9 people found this helpful

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Brooke

Great recipe’s

Reviewed in Canada on May 1, 2024

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So many different recipes I’ve never seen before!

RSH

Incredibles recetas

Reviewed in Mexico on January 14, 2024

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Fácil de leer, todo se te antoja, lo único malo es que en Mérida no encuentras todos los ingredientes si encuentras suplementos pero si siento que modifica mucho las recetas. Pero amamos.

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Renate Weichel

Kalorienreich aber lecker

Reviewed in Germany on February 8, 2024

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Ich liebe einfach ihre Rezepte

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Cliente Amazon

Very nice cookbook!

Reviewed in Spain on April 11, 2021

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Really like all of them! Easy to do and very tasty

kinkit

Super !

Reviewed in France on August 31, 2018

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Le titre ne ment pas : ce sont toutes des recettes qu'on a vraiment envie de manger. J'en ai fait une dizaine et je n'ai pas été déçue jusque là. Instructions claires, jolies photos, résultat goûteux. Il faut juste penser a diviser les portions sinon on en fait pour un régiment.

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