See It, Cook It (Hardcover)

Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet

By Oliver Brachat (By (photographer))

Skyhorse, 9781632206725, 64pp.

Publication Date: June 23, 2015

List Price: 14.99*
* Individual store prices may vary.


If you’ve ever shown even the slightest interest in cooking, you’ve probably accumulated quite a wealth of cookbooks over the years—some that you probably haven’t even opened more than once or twice. This cookbook, however, is too useful to ever begin gathering dust in your home.

With over 50 stunning photographs, just flipping through the pages is akin to touring a gallery of food-based art. See It, Cook It’s mouth-watering entries range from pumpkin soup, to quiche, to classic crème brulée. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with photographs of the raw ingredients required, a shot of the completed dish, and charming hand-written cooking instructions. Some fan favorites are:

• Indian pineapple curry
• Spaghetti pizza
• Ratatouille-paella
• Raspberry cupcakes
• And mushroom risotto!

The recipes are simple yet creative—perfect for impressing guests, or having an effortlessly delicious dinner with your family. Gorgeous images, delectable food, and delicious fun!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

About the Author

Oliver Brachat trained as a chef in Black Forest, Germany. After working for a handful of top German restaurants he discovered his love for photography while vacationing in the US. He joined Christian Teubner’s studio for food photography and trained as a food stylist. His work has been published in countless cookbooks, culinary magazines, and food websites, sometimes under the pseudonym Marc O. Finley.