Ideas in Food: Great Recipes and Why They Work
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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LibraryThing ReviewUser Review - Harlan879 - LibraryThing
Aki and Alex have turned their immensely successful blog, catering business, and teaching experience into a book for ambitious professional and home cooks. The recipes and the techniques they ... Read full review
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acid agar bacon baking sheet blend blender boil bowl braising bread brine brown butter calcium carbon carrageenan casein celery celery root cheese chicken chocolate collagen combine cooking cool create curds custard dish dough enzyme fermentation flavor flour foam freezer frozen gelatin gellan gently gluten grams grams line sea hydrate hydrocolloids ice bath ice cream ingredients juice kitchen line sea sail liquid nitrogen locust bean gum meat medium heat melt Methocel milk minutes mixture mouthfeel mozzarella muscle noodles onion pasta pectin percent pickles plastic wrap pot set potatoes powder proteins recipe refrigerator remove rice rice bran oil risotto roasting room temperature salt sauce season serve set over medium simmer sliced smoke sodium spoon Sprinkle starch starter stir sugar taste tender texture tile transglutaminase vacuum vegetables vinegar warm water bath whipped xanthan gum yeast yogurt yolks zip-top