Maximum Flavor: Recipes That Will Change the Way You Cook by Aki Kamozawa

Into the Wild

Read Maximum Flavor: Recipes That Will Change the Way You Cook Online Free - Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks.
On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.
With this book, you’ll learn:

   • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries
   • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results
   • How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior
   • How to cook steak consistently and perfectly every time
   • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins
   • How to make no-knead Danish that are even better than the ones at your local bakery
   • How to smoke vegetables to make flavorful vegetarian dishes
   • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi
   • How pressure cooking sunflower seeds can transform them into a creamy risotto
   • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad
Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.

Title : Maximum Flavor: Recipes That Will Change the Way You Cook
Author :
Rating :
ISBN : 0770433219
Edition Language : English
Format Type : Hardcover
Number of Pages : 256 pages


Daryl rated it ★★★★☆

May 18, 2014

Wow. Haven't been on goodreads in quite some time. I'll take a moment to talk about this cookbook I've recently read. As a food snobby kind of guy, I'll admit there are few cookbooks that really impress me. To clarify, I am a huge fan of simple, basic food. James Beard is my hero. The current food...

Robert rated it ★★★★☆

December 04, 2013

Look, I follow these guys at their website Ideas in Food and have their first book. What makes this book different is that it is largely a recipe book that shows off some molecular gastronomy tricks that can actually be done in a home kitchen. There is a chatty conversational tone that gets past...

Leigh rated it ★★★★☆

March 28, 2014

Oh My God! FINALLY a cookbook that is serious about good food but understands that home cooks need to have a life outside of the kitchen. You will need to get a very few slightly esoteric ingredients (fine sea salt, egg white powder) but just take a deep breath, go to the grocery store, get the i...

Derek rated it ★★★☆☆

November 01, 2013

I loved Alex and Aki's blog and first cookbook (both called Ideas in Food). This book was not so much about the concepts that went into conceiving or improving a dish, but more a simple compilation of recipes. Not that there aren't a few interesting ones, but the creativity and scientific approac...

Rgg rated it ★★★★☆

August 15, 2014

Interesting ideas. It would have been better if they'd explored more of the techniques as they did in their previous book Ideas in Food. The previous book suffered from a lack of pictures and dense text. This one is open and accessible. I haven't had the greatest success with the recipes, notably...

Derek rated it ★★★★☆

April 17, 2014

As with all the Ideas in Food material, it finds a sweet spot where the food is inventive without being conceptual, and attuned to technique without being fussy.

Kevin rated it ★★★★☆

November 04, 2013

Great book. Good recipes; better discussion of how and why I'm doing what they recommend.

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