As this was only 31 pages I can’t really speak on the recipes beyond the few in the beginning. I know this chef is inventive and resilient so I can assume his recipes will be amazing.

What a strange cookbook. The number of recipes seems slight.. and for the recipes.. they are some interesting choices.

Example.. the Dessert section is very weak. It has five desserts.. one of which 'canele' requires a special vessel to cook in.. I mean.. if you are going to only have 5 desserts.. why have one that needs a special tin? Also.. there is a recipe for puff pastry.. where it is used in palmiers.. with again.. only 5 deserts listed.. you could easily have done 5 desserts using puff pastry. The other choices.. rhubart tart, fig tart, olive oil (pistachio) cake.. are all pretty been there done that.. and uninspired.. Fancy.. not so much

The pasta 'chapter' has two pastas... yup two.

the most interesting chapter is the pantry section.. but often times.. a time consuming recipe component.. .. is only used in one recipe... ..

With few recipes overall.. its shocking that there are recipes included for black garlic (requiring you to put garlic in your rice cooker on 'warm' setting for 30 days.. yes 30. I can only imagine what my apartment would smell like after a few days .. much less 30 with garlic fermenting away in the cooker. Another has you dehydrate limes for 14 days... yes 14.. Both of these ingredients are readily available online or at stores.. so why take up full page recipes for these? throw in another page of full page picture and full page recipe for pickled onions while you're at it.

Having worked in many kitchens, I can see the influence in this book. Having some time consuming components on hand to make a finished dish.. for a home cook.. you need more than one or two uses for each component though.. its just not practical.

The writing style is casual.. almost too much.. It works for tik tok videos. not so much for a cookbook. It at times feels like it lacks concise instructions.. but it is just wordy.

Photos.. look cheap and washed out.. I cant quite put my finger on it.. but. beautiful.. they are not.

Also.. on the cover.. the title and author.. arent fully printed on the cover.. the very tops and bottoms or slightly cut off/off center..

All in all.. this feels like it was a DIY cookbook.. that could have used more direction and polish. There are a few pantry recipes that might have made it a keeper.. but in this case.. I ended up returning it.

What was presented was very well thought out and executed - the layout is beautiful and photography is top tier. Minus one star because it wasn’t indicated that this was just a sample, so I wasn’t able to really test out any of the recipes.

I’m unable to publicly review this cookbook because the ARC was only the first 32 pages. I didn’t see any indication it was a sample or I wouldn’t have requested it. What I read looked very good but it was only up to a few of the staples.

Make it Fancy by Brandon Skier aka Sad Papi was a book I couldn’t wait to pick up! The sampler gave me a peek into what this book holds and it’s everything I would hope for and expect from following this unique and educational voice. I love that we get to know Brandon a little more personally, and as a home cook that has had experience in professional kitchens, I think Brandon does an amazing job of translating the tips and tricks from that world to feel accessible. I can’t wait for Make it Fancy to be out 3/5/24 - it’s the perfect book for any food lover in your life.

Thank you to NetGalley and Simon Element for the ARC.

Really great sampler---gorgeous photographs and enticing recipes, can't wait to read the whole book!

Beautifully designed cookbook with the great pictures and layout! I love the concept and am looking forward to reading the rest.