Maximum Flavor: Recipes That Will Change the Way You Cook [Kindle Edition] Author: Aki Kamozawa | Language: English | ISBN:
B00CVS44IS | Format: PDF, EPUB
Maximum Flavor: Recipes That Will Change the Way You Cook Free PDF
Download books file now Maximum Flavor: Recipes That Will Change the Way You Cook [Kindle Edition] Free PDF from 4shared, mediafire, hotfile, and mirror link 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 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 more 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 pâte à 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. Download latest books on mediafire and other links compilation Maximum Flavor: Recipes That Will Change the Way You Cook [Kindle Edition] Free PDF
- File Size: 37057 KB
- Print Length: 256 pages
- Publisher: Clarkson Potter (October 8, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00CVS44IS
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #50,302 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #15
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Culinary Arts & Techniques - #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Reference - #62
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Meals
- #15
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Culinary Arts & Techniques - #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Reference - #62
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Meals
Full disclosure: I am a huge fan of Alex and Aki. I follow their blog, Ideas in Food, and follow them on Twitter @ideasinfood. I have taken a one day class with Alex where my friend and I were the only ones in the class who had never been to culinary school. We followed along just fine, though, as we have a science background.
Alex and Aki play with their food, but with a truly adventurous and scientific approach. I love the way they think, and the content goes way beyond the recipes just as it did with their first cookbook, Ideas in Food.
Alex writes the way he thinks. It might have been easier to follow a list of instructions than the longish narrative explanations. (For example, I did need to reread the instructions for preparing the pouches for grilling the leeks a few times.). Overall, though, this is the way I like to cook. Not by protocol, but by process.
So I made a few adaptations (like serving the caramel apple pie with a ginger infused whipped cream) but overall cooked an entire dinner party with recipes from the book this weekend. Everything was easy and delicious. I have a sous vide set up, so the sous vide porterhouse was a natural choice. We all agreed it was perfection.
One incredibly simple thing that was a huge hit was the method of roasting nuts. It was a lovely aside in the book that will now be my regular routine for serving/ using nuts.
All in all I made 6 recipes from the book and all were delicious. I learned how to handle foods in new ways that will be permanent addition to my culinary repertoire. This cookbook was worth twice the price for this alone.
By Sarah Sorlien
If you buy this for only for the recipes, you are missing the point. I find this book pretty inspiring if you like to be creative in the kitchen and already have some level of acumen with basic techniques. I like how the rational and logic behind each dish is explained in an intro, so you can take the "why" and apply to preparations beyond the recipe. There are also deeper explanations of general techniques between chapters. Also some nice lessons on food science without being geeky. If you want an idea if the authors' style, check out their blog that has tons of great content as well as pictures. IMO, it is better than any single book could be, but like the fact I can flip thought this for some inspiration.
By Dafisk
Book Preview
Maximum Flavor: Recipes That Will Change the Way You Cook Download
Please Wait...