Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts by Daniel Holzman, Matt Rodbard
Requirements: .ePUB reader, 206 MB
Overview: In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer).
When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York’s Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they’re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone.
Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including:
Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)
When is it okay to cook with frozen vegetables? (Deep breath. It’s very much OK, but only with certain types.)
What is baker’s math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you..
Genre: Non-Fiction > Food & Drink
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