Bryan and Michael Voltaggio have been called two of the most talented chefs of their generation, though they are probably best known for their head-to-head, brother-against-brother competition on season 6 of Bravo TV’s Top Chef. In their eagerly anticipated debut cookbook, the brothers present their cuisine through an exploration of 20 food families of ingredients. Chef Charlie Palmer, one of the brothers’ mentors, writes in his foreword to the book, “There are no better examples of kitchen craftsmen in our exciting culinary era than the Voltaggio brothers,” and celebrated chef José Andres calls the brothers “both amazing and talented cooks, among the best I know.” Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.
Unique in its organization, VOLT ink. is stunningly photographed, featuring full-color images for every recipe along with glimpses throughout of the brothers at work in their respective restaurants. The recipes have been thoroughly tested to make even the most scientific-seeming techniques reproducible for everyone.
This edition includes an exclusive collaborative recipe for a re-imagined strawberry shortcake, based on the brothers’ shared memories of a favorite dessert prepared by their mom, along with a video that captures the brothers cooking the recipe together. Also included are two video recipe demos, one from each brother. Bryan shows us his creative take on backyard barbecue using sablefish instead of pork ribs and pressure-cooked hazelnuts in lieu of baked beans. Michael reveals his inventive way to cook octopus, tenderizing it in minutes using a pressure cooker, and serving it with a mind-blowing buttered popcorn purée and piquillo pepper “paper.”
A collection of stories from the brothers themselves—touching on their shared childhood, their respective mentors and collaborators, and what inspires their cooking—gives a glimpse into what makes these culinary artists and craftsmen tick. This cookbook is sure to delight anyone interested in the art and craft of modern cooking.
The cookbook is nice and very detailed. However, the recipes are very complex and for the most part involve tools that most home kitchens lack (like a thermal immersion circulator).
Other than that, I enjoy it.
Not a proper ebook.
I can't tell you if this is a good cookbook or not simply because it is so difficult to read on the iPad. The pages aren't optimized for ebooks so you have to manually zoom in on each page. Wish I could get a refund so I could get the hard copy instead.