FREE Shipping for Club Members
Not a member? Join Today!
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 astransglutaminase 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.
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.)