Ideas in Food: Great Recipes and Why They Work (Google eBook)

Front Cover
Crown Publishing Group, Dec 28, 2010 - Cooking - 288 pages
17 Reviews
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 Soufflé. 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. 
 


From the Hardcover edition.
  

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Review: Ideas in Food: Great Recipes and Why They Work

User Review  - Jacki Myers - Goodreads

interesting food science stuff, but Harold McGee's books are much better. A basic intro to sous vide and circulation water bath cooking. Too many liquid recipes that would need a chamber vacuum sealer to work while they extoll the inexpensive and fine for non-liquid food FoodSaver. Read full review

Review: Ideas in Food: Great Recipes and Why They Work

User Review  - Heather - Goodreads

Make sure you're really into the science of food, or else it will get dry and dense quite quickly. Read full review

Contents

Introduction
9
Bread m
17
Pasa Gnocchi
102
Eggs
132
Dairy
156
Fruits and vegetables
195
Meat and Seafood
215
ROASTING
216
Root beerBraised Short
226
Acknowledgments
302
Sources
309
Copyright

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About the author (2010)

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


From the Hardcover edition.

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