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The Laws of Cooking : And How to Break Them
by Justin Warner and Daniel Krieger


Overview -

Foreword by Alton Brown.

The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry).  Read more...


 
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More About The Laws of Cooking by Justin Warner; Daniel Krieger
 
 
 
Overview

Foreword by Alton Brown.

The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.


 
Details
  • ISBN-13: 9781250065131
  • ISBN-10: 1250065135
  • Publisher: Flatiron Books
  • Publish Date: October 2015
  • Page Count: 336
  • Dimensions: 10 x 8 x 1 inches
  • Shipping Weight: 2.95 pounds


Related Categories

Books > Cooking > Courses & Dishes - General
Books > Cooking > Individual Chefs & Restaurants

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-08-03
  • Reviewer: Staff

Viewers may remember Warner on The Next Food Network Star as a culinary mad scientist, employing a wide variety of appliances and ingredients to create unusual concoctions, but his approach here is smart and down to earth. He takes a handful of familiar pairings, such as lemonade (sweet and sour), coffee with cream and sugar (bitter meets fat and sweet) and General Tso’s chicken (spicy and sweet) to show readers how to apply those basic concepts to other dishes in order to create something that’s as unique as it is toothsome. Smoked oysters stand in for the standard anchovies in the classic Caesar salad, and Warner piles on accessible and enticing riffs such as Mini Reuben Wellingtons; pepperoni-crusted cod with pineapple; blue cheesecake with Frank’s RedHot sauce; and Howitzer Habanero Chocolate Cake, a dense, rich caked topped with a fiery habanero cream cheese frosting. There are also occasional showy dishes such as Sardines, Their Skeletons, and Sumac; foie gras–filled doughnuts; and lox prepared in a DIY cold smoker that bears the influence of Warner’s mentor, Alton Brown. Warner’s focus is on the food, and encouraging readers to stretch their palates and skills to create something truly unique. This is a refreshingly new take from an author to watch. (Oct.)

 
BAM Customer Reviews