Now We're Cooking

“Broussard, creator of the blog A Cook Named Matt, draws on everything he learned in his grandmother’s South Texas kitchen and what he picked up working in Seattle restaurants, distilling it into a debut cookbook. His aim is to teach home cooks the “cheat codes” that help them build flavor and take the mystery out of cooking. The recipes are written in Broussard’s engaging voice, and each includes a “takeaways” section with additional welcome culinary advice…There is a wide range of intriguing options for home cooks looking to up their culinary game.” — Library Journal, starred review

“In his debut cookbook, [Chef Matt Broussard] combines inspiration from several culinary sources: his Mexican and Syrian heritage, his Texas upbringing and his love for Asian flavors. The result? A collection of recipes that’s bursting with variety.” – Forbes, Named a Best Cookbook of Summer 2026

“Anyone who follows @acooknamedmatt knows his food is bold, creative, fearless, and instantly irresistible. In Now We’re Cooking, Matt brings that same energy to a collection of laid-back, flavor-packed recipes that build confidence and deliver every time.” —J. Kenji López-Alt, Author of The Food Lab and The Wok
“Stunning, mouthwatering, and, at times, audaciously vulnerable, Now We’re Cooking doesn’t just show us who Broussard is. It proves that food is sometimes the best way to discover who we are.” -Joanne Lee Molinaro, author of The Korean Vegan
“I’ve cooked alongside Matt at pop-ups and watched his process up close. He’s thoughtful, focused, and always chasing better flavor without overcomplicating things. Now We’re Cooking captures exactly how he works—smart technique, big payoff, and food that makes you want to cook more. I’m excited to see him put his knowledge into this book and how he will make a real difference in the kitchen.” -Chef Marcus Samuelsson
“Matt’s recipes in Now We’re Cooking are so undeniably exciting, sexy, and downright delicious that I’m jealous he can’t be my private chef. His authenticity, love of his family, and passion for his craft build the sense of trust that we all want when following recipes. And I’m making his tacos.” -Ryan Nordheimer
“I rarely cook anything outside Korean food, but when I do, it’s always Matt’s recipes.”-Chris Cho
“Matthew is great, I just smile every time I see his videos, been rocking with him since the beginning of TikTok.” - Jimmy O. Yang
“Matt is the definition of comfort food done with intention. His technique is clean, his flavors hit home, and every dish feels like something you want to go back to again and again. After years of cooking beside him, I can say this: he’s a real one. A true friend who doesn’t quite keep his talent small, and this book proves it.” -Shota
“Matt brings restaurant level flavour into the home kitchen with bold techniques, simple ingredients, and no-nonsense cooking. This book is packed with recipes that hit hard particularly on page XX (our flying noodles).” -Vincent Yeow Lim, @Dimsimlim
“In a world of shortcut cooking, Matt stays true to the craft. He’s managed to bottle the cheat codes of a high-end restaurant kitchen and fuse them with the warmth of home cooking. This book is a great tool for anyone who wants to stop just ‘making food’ and start truly understanding flavor.” —Lisa Nguyen
“ACookNamedMatt, is more than a cook, he’s an innovative, passionate creator in film and an expert Chef. Driven by passion for his craft, he inspires his community to strive for perfection in flavor through visual storytelling.” — Shereen Pavlides, best selling author and creator of Cooking with Shereen

Matt Broussard is the creator behind @ACookNamedMatt. Lauded as “The Most Fun Chef to Watch on TikTok” by Forbes, he was born in Brownsville, Texas, and learned to cook from his grandmother. He went on to some of Seattle’s best restaurants, including Palace Kitchen. With videos both fun and cutting-edge, he has drawn more than 8 million followers and billions of views across social media. Matt lives in Seattle with his cat Ladybird.

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