Maximum flavor
Subtitle: recipes that will change the way you cook
By: Aki Kamozawa & H. Alexander Talbot
Contributors: Talbot, H. Alexander
Edition: 1st edition.
Publisher: Clarkson Potter/Publishers; Clarkson Potter
Published: 2013
Place of publication: New York
Language: eng
Number of pages: 255
ISBN-13: 9780770433215
Subjects: Cooking
Description: "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. 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."--

The authors deliver reliable techniques and dishes for real home cooks. They encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
Notes: Includes index.
Table of contents: title: Breakfast; title: Breads; title: Soups & stews; title: Salads; title: Vegetables & potatoes; title: Fish & shellfish; title: Poultry & meat; title: Cakes; title: Pies & tarts; title: Cookies, candies, & ice creams.