Ideas in Food
Great Recipes and Why They Work: A Cookbook
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3.5 • 2 calificaciones
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- $169.00
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- $169.00
Descripción editorial
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 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 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.
PUBLISHERS WEEKLY
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.
Reseñas de clientes
Amazing work
For years, I’ve read Aki’s and Alex website, this book is pretty much a good extract of all the ideas that they present through the years, it’s not a book for recipes or pictures but mainly for ideas and techniques, which are the best things to have in hand as a cook imo
Below my expectations.
The book sounded very promissing but the first thing that shocked me is that it has no pictures. Long ago it was expensive to print big pictures, but this is not the case, specially when talking about an e-book where images don't cost a cent. This is the kind of book that really needs pictures to give you an idea on how all this new cooking ideas are supposed to look. Big let down for me.
The recipes
Interesting in theory. But as an example...The "Crispy chocolate mousse" gives you chocolate cookies, nothing to write about just an Ok cookie...Ooohhh...I almost forgot it...They take 5 hours to bake.
In a book where measurements are so important and the different chemicals are specified in accurate percentages or even with tenths of gram...If you try the "Onion glass" you'll be asked for some "medium onions". Are you kidding me? Glucose in grams, even water in grams and for the main ingredient...Add some medium onions. Great!
BTW... Since there is no image,I don't know if the "glass" has to look like a polarized glass, an amber glass...No idea, I ended up with some kind of thick and cloudy "glass" (to the authors credit...Not bad in the taste department).
The "research".
Has some very good ideas and concepts, if you ask me... In some aspects, a watered down version of "On food and cooking" plus some experimenting by the authors.
But not everything is bad, the book has some good ideas and gives you good pointers. For me it's more a source of inspiration to do some new stuff based on the content, than a recipe book to follow from A to Z.
Bottom line... Not the book that I'll recomend to a friend, there are many better choices on the same price range.
My two cents.
Luis