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- More About Ideas in Food by Aki Kamozawa; H. Alexander TalbotOverviewHusband-and-wife duo Talbot and Kamozawa are this generation's hip young guides to the hows and whys of cooking, which they explain in 50 entertaining essays and then put into practice with 75 recipes for avid cooks to try at home.
Publishers Weekly Reviews
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2010-11-15
- Reviewer: Staff
Though it's not an all-purpose cookbook, this volume by Kamozawa and Talbot, the Ideas in Food bloggers and "Kitchen Alchemy" columnists for Popular Science, could easily be an everyday reference tool and a source of go-to recipes for anyone who spends a lot of time in the kitchen. The authors break down the science behind correctly and deliciously preparing everything from bread, pasta, and eggs (including soft scrambled eggs; hard-boiled eggs, and brown butter hollandaise sauce) to homemade butter and yogurt. Most recipes fall into the "Ideas for Everyone" category, which composes about the first three-quarters of the book; the final section is "Ideas for Professionals," which explores trendy molecular gastronomy topics like liquid nitrogen--used to make popcorn gelato--and carbon dioxide, a necessary tool for making coffee onion rings. Straightforward prose and anecdotes with personality keep this from being a dry food science tome. And accessible recipes for such dishes as a simple roast chicken, green beans almondine, and root beer-braised short ribs mean it never gets too lofty. (Dec.)