Ideas in Food: Great Recipes and Why They Work: A Cookbook
Kamozawa, Aki; Talbot, H. Alexander
Language: English
Published by Clarkson Potter, 2010
- Hardcover
- Used
Seller: Bay State Book Company, North Smithfield, RI, U.S.A.Bay State Book Company
AbeBooks seller since January 23, 2023
Condition: Used - Good
£ 6.69
Quantity: 1 available
Add to basketItem description from seller
The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing.
Seller Inventory # BSM.1F1LP
- Title
- Ideas in Food: Great Recipes and Why They Work: A Cookbook
- Author
- Kamozawa, Aki; Talbot, H. Alexander
- Publisher
- Clarkson Potter
- Publication year
- 2010
- Condition
- good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0307717402
- ISBN 13
- 9780307717405
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.
"Synopsis" may belong to another edition of this title.
About the Author
AKI KAMOZAWA and H. ALEXANDER TALBOT met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. They own Ideas in Food, a consulting business based in Levittown, Pennsylvania, and have worked with individual chefs as well as with companies such as No. 9 Group in Boston, Fourth Wall Restaurants in New York City, Frito Lay, and Unilever. Their company grew out of their Ideas in Food blog, which they started in 2004. Together they wrote an online column called “Kitchen Alchemy” for Popular Science. Visit them at www.ideasinfood.com
"About the title" may belong to another edition of this title.
Bay State Book Company
North Smithfield, RI, U.S.A.
AbeBooks seller since January 23, 2023
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