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Learn how to make restaurant-quality dishes at home with Nothing Matters...but Delicious, an accessible, achievable, and delicious collection of 75 recipes from the award-winning chef and owner of Olmsted, Patti Ann's, and Five Acres.

Much of the fancy technique you see at restaurants doesn’t really matter. You can get the nearly same effect with infinitely less work, and it’s more fun and you might actually do it. Many of tropes of fine dining cookbook recipes—the hyperspecificity, the rigidity of the recipes—they don’t matter either. Nothing Matters...but Delicious.

In this cookbook-like-no-other, award-winning chef and restaurateur Greg Baxtrom invites you into his energetic kitchen, sharing his honest and encouraging methodologies for exquisite dishes. Nothing Matters...but Delicious gives home cooks of all abilities the confidence and techniques to never quit on their culinary journey.

Filled with sidebars containing helpful tips and lessons, like how to recover from cooking mistakes, and photographs and infographics to assist you every step of the way, readers will delight in this guide to culinary perfection. Recipes flow from easy to complex, with beginner recipes like Simple Ribeye with Roasted Root Vegetables and Easy Peasy Mac & Cheesy to the more complicated Bouillabaisse and Indoor S’more.

With a slew of broken-down tips and easy-to-digest guidance, Nothing Matters...but Delicious has something for everyone.

Greg Baxtrom is an acclaimed chef beloved for his neighborhood restaurants in New York City. He is chef-owner of Five Acres in Rockefeller Center, and the now-closed acclaimed Olmsted, Patti Ann’s and Maison Yaki in Brooklyn, New York. After honing his skills in the world's most exciting kitchens - including Alinea, Blue Hill at Stone Barns, Per Se, and Lysverket in Norway - Greg opened his first restaurant, Olmsted, in Brooklyn in 2016. The beloved restaurant was known for its creative, seasonal, vegetable-forward cuisine, and received numerous accolades. It was named one of Esquire's Best New Restaurants in America; Bon Appetit's 50 Best New Restaurants in America; Food & Wine's Restaurant of the Year; The New York Times' 10 Best Restaurants; among others.

Joshua David Stein is an editor, author, and journalist. He is the co-author of numerous books, including My America: Restaurants from a Young Black Chef; Notes from a Young Black Chef; The Nom Wah Cookbook; Vino: The Essential Guide to Real Italian Wine; and Il Buco: Stories & Recipes, as well as many children’s books about food. He is the author of the cookbooks Cooking for Your Kids and Stranger Things: The Official Cookbook, the editor of a collection of essays called To Me He Was Just Dad: Growing up with Famous Fathers, and previously the editor-at-large at Fatherly. He regularly contributes to Esquire, Men’s Health, New York, Eater, Grub Street, and more. Stein lives in Brooklyn, New York, with his two sons, Achilles and Augustus.

Francis Lam is the host of public radio’s The Splendid Table and is the editor-in-chief of Clarkson Potter, the market leader in cookbook publishing. His writing has won numerous awards from the James Beard Foundation and the International Association of Culinary Professionals. In past lives, he was a columnist for the New York Times Magazine, the features editor at Gilt Taste, a senior writer at Salon, and a contributing editor at Gourmet. His work has appeared in Best American Food Writing, and in ten editions of the annual Best Food Writing anthology. He believes that, in professional football, that would count as a dynasty; in ancient China, not so much.