Maximum Flavor: Recipes That Will Change the Way You Cook

Maximum Flavor: Recipes That Will Change the Way You Cook

Aki Kamozawa / May 26, 2019

Maximum Flavor Recipes That Will Change the Way You Cook 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 ingredie

  • Title: Maximum Flavor: Recipes That Will Change the Way You Cook
  • Author: Aki Kamozawa
  • ISBN: 9780770433215
  • Page: 344
  • Format: Hardcover
  • 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 solveWhether 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 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 p te 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.

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    • [PDF] Download ✓ Maximum Flavor: Recipes That Will Change the Way You Cook | by õ Aki Kamozawa
      344 Aki Kamozawa
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      Posted by:Aki Kamozawa
      Published :2018-012-10T21:42:32+00:00

    About "Aki Kamozawa"

      • Aki Kamozawa

        Aki Kamozawa Is a well-known author, some of his books are a fascination for readers like in the Maximum Flavor: Recipes That Will Change the Way You Cook book, this is one of the most wanted Aki Kamozawa author readers around the world.


    388 Comments

    1. Wow. Haven't been on 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 trends are great and all, but I tend to roll my eyes every time I see yet another salted caramel matcha sous vide gluten free recipe. While I love innovation, most of these "new guys" remind me too much of the o [...]



    2. 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 some of the pretension that surrounds the whole science of food thing. Many of the headnotes on the recipes explain what they were shooting for and why. Others talk about the evolution of an idea. For ex [...]


    3. 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 ingredients and then start cooking. The book is worth it just for the Asian inspired chicken and rib recipes. The book is also beautifully designed and clearly a labor of love. At $32.50 retail, this book [...]


    4. 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 approach that, in my mind, made the pair really stand out from the cookbook writing crowd is, here, somewhat lacking.I did recently buy a pressure cooker on their advice, but, besides that, I'm not sure that th [...]


    5. 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 the baked beans. They were disgusting.The best parts of the book are the boxes where they go into detail about their techniques.An interesting addition to any cookbook collection.


    6. 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.


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