Ideas in Food: Great Recipes and Why They Work

Ideas in Food: Great Recipes and Why They Work

Hardback

By (author) Aki Kamozawa, By (author) H. Alexander Talbot

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  • Publisher: Clarkson Potter
  • Format: Hardback | 320 pages
  • Dimensions: 145mm x 213mm x 23mm | 386g
  • Publication date: 1 April 2011
  • Publication City/Country: New York
  • ISBN 10: 0307717402
  • ISBN 13: 9780307717405
  • Edition statement: New.
  • Illustrations note: 25 Line Drawings
  • Sales rank: 68,291

Product description

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog "Ideas in Food," have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, "Ideas in Food" is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one's cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways--from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick "micro stocks" or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book's second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide--techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), "Ideas in Food" informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Souffle. With "Ideas in Food, " anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

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Author information

AKI KAMOZAWA and H. ALEXANDER TALBOT met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. They own Ideas in Food, a consulting business based in Levittown, Pennsylvania, and have worked with individual chefs as well as with companies such as No. 9 Group in Boston, Fourth Wall Restaurants in New York City, Frito Lay, and Unilever. Their company grew out of their "Ideas in Food" blog, which they started in 2004. Together they wrote an online column called "Kitchen Alchemy" for "Popular Science." Visit them at www.ideasinfood.com

Review quote

"Alex and Aki have done the hard work—this book will enlighten any cook with its insightful recipes and new perspectives on food. I will make sure to have a copy on hand at all of our restaurants." --David Chang, chef-owner of Momofuku " "Ideas in Food" is filled not only with intriguing recipes but also enormous intelligence and thoughtfulness about the way food works and why, everything from the simple stuff, such as fruits and vegetables, to the bizarre, including ‘meat glue.’ Alex and Aki are serious players with food, and here they tell you all the cool stuff they've figured out. I love this book." --Michael Ruhlman, author of "Ratio " "Alex and Aki have produced an essential reference book that belongs on the shelf of every fan of contemporary cooking.  By exploring the building blocks of flavor from the garden to the test kitchen, it opens a fascinating window on the past, present, and future of American cuisine." --Michael Anthon