My latest obsession is the recently released cookbook “Cook This Book: Techniques That Teach and Recipes to Repeat” by chef and internet sensation Molly Baz.

The book was released in April 2021 and arrived at my house shortly after. I’ve been a fan of Baz’s recipes for several years and always receive rave reviews from dinner guests who get to eat my attempts at her creations. My favorite dishes I’ve tried so far from her new book have been the cod tostadas with juicy cucumber salad, salted waju (watermelon juice) granita and the minimalist wedge (a simple but mouthwatering take on the classic wedge salad). If your palette enjoys the flavors of things like green olives, copious amounts of garlic, fresh lemon juice, anchovies, dill, schmaltzy potatoes and other umami, savory things, you will surely love this cookbook.

My other favorite thing I’ve been into doing with this new book was started by my younger sister who taste tests everything I make. She suggested I rate each recipe after making it and record that ranking in the book for future reference. To do so I am using gold star stickers and using a ranking system that works like this: 1 star = Not worth making again; 2 stars = Good but won’t make very often; 3 stars = Delicious, will make often. So far every recipe I’ve tried in the book has received three stars.

— Charlet Hotchkiss, news clerk, East Oregonian