Maximum Flavour

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. Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight,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 colour photographs that show both step-bystep processes and finished dishes, Maximum Flavour will encourage you to experiment, taste, play and discover again why cooking and eating are so fascinating and fun. Maximum Flavour will take you back to the basics of cooking and show you how it’s done right.

It’ll show you in step-by-step instructions the best techniques to bring out the flavours of foods, everything from how to create the best fry, to how to cook a danish in the microwave; pick up this book and you will never cook the same way again. 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 flavourful 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 flavourful vegetarian dishes Why p te O 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 favourites and give them a fresh new spin with small changes such as adding nori to a classic tomato salad

About the Author

Aki Kamozawa and H. Alexander Talbot, the owners of the consulting business Ideas in Food, have worked with both individual chefs and companies, such as No. 9 Group in Boston, Fourth Wall Restaurants in New York City, Frito Lay, and Unilever. Their company grew out of their blog, ideasinfood. com, which they started in 2004 as a way to record their daily work in restaurant kitchens. They have been featured in the New York Times, Popular Science, Food and Wine and Saveur and speak regularly at professional conferences around the world.