Ideas in Food: Great Recipes and Why They Work

Aki Kamozawa H. Alexander Talbot

Ideas in Food: Great Recipes and Why They Work

Ideas in Food: Great Recipes and Why They Work

  • Title: Ideas in Food: Great Recipes and Why They Work
  • Author: Aki Kamozawa H. Alexander Talbot
  • ISBN: 9780307717405
  • Page: 386
  • Format: Hardcover

Alex Talbot and Aki Kamozawa, husband and wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke justAlex Talbot and Aki Kamozawa, husband and wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one s cooking to new heights 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 Souffl With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking cleverly and creatively at home.

Recent Comments "Ideas in Food: Great Recipes and Why They Work"

This book isn't bad by any means, but just very much not to my taste. I think it's admirable that there are people who are interested in expanding the boundaries of what they do with food, whose interest is in new ingredients like xanthan gum and meat glue, processes like cryo-blanching and sous vide, and experimenting with scientific rigor and ultimate precision. But wow, none of that could be further from what I find interesting about cooking and food.

4/2/2012: "Ideas in Food: Great Recipes and Why They Work" is an interesting hybrid of cookbook and science text. While the science-y sections of it are tough going (for me, anyway!), it is fascinating to get a sense of the expanding boundaries of what we used to call "cooking". For every recipe that seems like just a riff on what we already know how to do (Buttermilk biscuits, Soft Scrambled Eggs), there's one that seems so far away from what I might imagine making that it makes me giggle (Onio [...]

This is another highly scientific cookbook, similar to "Ratio" by Michael Ruhlman. While it is unlikely that i will use many of the example recipes in the book, the detailed descriptions of the chemical processes taking place during different kinds of cooking were interesting. I do plan to use the book as a reference when going out on a limb with a new recipe. It was a fairly quick read and should be interesting for most technically-minded amateur cooks.

Fantastic book. Published in 2010 but has great nuggets of kitchen wisdom with much of the chemistry reasoning explained. Includes recipes for vanilla salt, maple vinegar, red cabbage kimchi, parsnip ice cream, onion glass, sourdough waffles, blonde miso noodles, bacon consomme, delicious custard and foams to be made from eggs and more. <3

4 stars - I’d like to see more examples and recipes and would like each topic discussed a little further, into more depth

Lots of neat cooking ideas. However I hated the formatting of the book. The print is too small. Also I think cookbooks should be printed on paper that can stand up to something getting on the pages, since,you know, you might use it in the kitchen.

3.5/5A solid look at the scientific side of cuisine and cooking; I've already cooked a couple recipes from the book and got very good results. Instructions were clear and easy to read. The scientific explanations tended to lose me, but rewarded rereading.However I was a little bemused by the equipment and ingredients that the authors posited could be within the reach of a typical home cook. Even when I had a well-stocked, proportional kitchen, I certainly didn't have a smoker, a piece of equipme [...]

1) It is a very simple book with not-so-simple techniques, like using liquid nitrogen to flash freeze food. The book has just one sentence about the safety precautions of LN. LN is extremely dangerous and when improperly served, it can perforate stomach lining and injure the body.2)It was a turn off to read the Roast Chicken (with Broccoli Rabe) recipe, when it oddly sounded similar to a gourmet version found on Epicurious. The recipe on Epicurious is far superior, unless you believe that Brocol [...]

This one I like a lot. I've been following their blog for a while and it is largely filled with musings and suggestions. This book is similar in that it tells you a scientific/cooking technique and gives you an example of the use. But much like Braise by Daniel Boulud, the possibilities begin to explode based on the simple description of the technique. Often this is caused by the reframing or changing of a reference - in braise, it was the realization that cabbage rolls were braises, while in Id [...]

Aki and Alex have turned their immensely successful blog, catering business, and teaching experience into a book for ambitious professional and home cooks. The recipes and the techniques they illustrate are fascinating, novel ways of bringing together flavors and textures, and their excitement at these techniques came through well. However, large sections of the prose were extremely poorly/hastily written, with jarringly bad paragraph construction and narrative flow. Whether the book was unedite [...]

The best cookbook I've read in the last couple of years, one that has me really excited about trying new things in the kitchen, which is harder than it should be these days. Although the first person plural voice feels a little forced at times, I really liked the depth of biological/chemical explanation the authors go into. It feels like a more functional successor to McGee, and may even surpass him in some explanations. A nice mix of traditional technique and molecular gastronomy. I am done rea [...]

Actually surprisingly full of good ideas, especially with techniques (e.g cryo-blanching; pre-hydrating pasta before cooking) and some interesting ingredient/flavor combinations (popcorn-white chocolate gelato). I only skimmed through the last section for professionals, because as a home cook, I'm definitely too lazy to go out and find transglutaminase or measure out ratios of kappa carrageenan to locust bean gum.I appreciated the scientific explanations of what's going on at a cellular/molecula [...]

At first glance I wasn't impressed with this, but when I actually took the time to read it I found it full of helpful advice and tips. Most of what they write about makes a lot of sense, and is good advice to keep in mind even if you don't follow what they do step by step. I can see having this book to refer to when cooking with a new ingredient or technique that you are unsure of. If I can find a second-hand copy I will definitely purchase it.

After reading the first 5 pages, then flipping through the table of contents and the rest of the book, I put it down and sent it on it's merry way. This might be interesting or good to other people out there - and that's great - but this was way different than I expected (like others said, it's very science-ey) and I couldn't handle it. It was slow going, and in the end I just couldn't get enough interest in it to bother finishing it.

This is a cookbook that makes you think. Sometimes it missed the line between too technical and not enough detail, but the scientific notes on why food behaves like it does were interesting to read. Not all the recipes are practical for the casual cook, but some of them sound really good and I'd like to try them once I purchase the book (this was a library check-out).

Not always advice I'll follow, not always recipes I want to try, but I very much enjoy how they think about cooking and food. A little bit like the love child of America's Test Kitchen and Alton Brown, only even geekier. They don't take food practices for granted, and they dig to the science as well as the result. Plus, their joy in food is palpable. Lovely.

Very interesting to read about some of the cooking techniques I employ such as brining and learn about the science behind why they work. I tried out a couple of the recipes in the book - apple cheddar risotto and scrambled eggs (slow cooked in a ziploc bag in warm water - turned out great!) and I'm excited to try out some of the other methods.

Though none of the recipes were usable for me, I thought this was a very interesting book. They delve into the science of food and show you how to apply it to your cooking. I have to admit that a lot of the science went over my head, but I enjoyed the book nevertheless.

interesting food science stuff, but Harold McGee's books are much better. A basic intro to sous vide and circulation water bath cooking. Too many liquid recipes that would need a chamber vacuum sealer to work while they extoll the inexpensive and fine for non-liquid food FoodSaver.

Fascinating and well-researched, with something for everyone to try.

641.5 K157 2010

Turns out, this was way too technical for my taste

Really cool book, a little bit different than what I expected but very enjoyable.

Wasn't very relatable, Alton Brown is a much better source for the "science" behind food.

Some really intriguing information in here. I'm a nerd so I love the attention to detail. Hoping to try the tomato stockeasinfood/ideas_in_

Make sure you're really into the science of food, or else it will get dry and dense quite quickly.

Interesting! Lots of ideas on how to use the latest techie tools (and some older ones too). Also, a real education on how various chemicals play together in food.

David Lebovitz recommends

Kind of like a mini culinary school.The "Professional" section has a lot of stuff that didn't exist when I was in school,so that was interesting.

Very interestingw I still have to cook my way through the book. Hmmi am not certain I will find all ingredients in the local supermarket. ;-)

  • Free Read [Chick Lit Book] ✓ Ideas in Food: Great Recipes and Why They Work - by Aki Kamozawa H. Alexander Talbot ↠
    386 Aki Kamozawa H. Alexander Talbot
  • thumbnail Title: Free Read [Chick Lit Book] ✓ Ideas in Food: Great Recipes and Why They Work - by Aki Kamozawa H. Alexander Talbot ↠
    Posted by:Aki Kamozawa H. Alexander Talbot
    Published :2019-02-10T02:41:41+00:00