.com Review
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Featured Recipes from Maximum Flavor
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Korean Style Chicken Wings ( https://images-na.ssl-images-.com/images/G/01/rando/subject/cookbooks/MaximumFlavorWingsRecipe._V354192765_.pdf ) Download the recipe for Korean Style Chicken Wings ( https://images-na.ssl-images-.com/images/G/01/rando/subject/cookbooks/MaximumFlavorWingsRecipe._V354192765_.pdf )
French Fries ( https://images-na.ssl-images-.com/images/G/01/rando/subject/cookbooks/MaximumFlavorFriesRecipe._V354192765_.pdf ) Download the recipe for French Fries ( https://images-na.ssl-images-.com/images/G/01/rando/subject/cookbooks/MaximumFlavorFriesRecipe._V354192765_.pdf )
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Review
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"Alex and Aki's fantastic new cookbook expands the
realm of what you can accomplish in a home kitchen."
--Nathan Myhrvold
“Aki and Alex have packed this cookbook full of ingenious ideas.
Your food will look professional but will actually be simple to
make because they’ve already done the heavy mental lifting for
you.”
--David Chang
“It’s been a long time since I have read a book full of so many
new tips and techniques. From fermentation 101 to brilliant new
uses for the pressure cooker, Maximum Flavor is guaranteed to
make cooking more fun and rewarding.”
--Sean Brock
“In today’s cluttered and often confusing food world, Aki
Kamozawa and H. Alexander Talbot are bright lights I always look
to for guidance. Their intelligence and, critically, their
curiosity lead them down paths I have never traveled or even
thought to. I welcome every new word, recipe, and technique from
this talented couple and am thrilled to have Maximum Flavor in my
kitchen.”
--Michael Ruhlman
“Who ever says the sequel is the tour de force? It turns out that
Maximum Flavor, the follow up to Ideas in Food, is a clever and
eloquent fusion of food science tips and techniques that lead you
to even better versions of many familiar and appetizing dishes.
From a perfected recipe for French fries to caramel sauce with
fresh ginger, this book is filled with simple ways to make some
of our most beloved foods taste better than ever before.”
--Alex Guarnaschelli
“I have been using Aki and Alex’s blog, Ideas in Food, for years
as a source of inspiration. I was excited to see that they bound
all of their thoughtfulness, passion, and delicious recipes into
a book, so even more people can maximize flavor in their home
kitchens.”
--Grant Achatz
“This book is a joy to read, with Alex and Aki at their most
approachable and engaging. A must for anyone who loves to cook.”
--Daniel Patterson
“It’s simple: Aki and Alex are some of the smartest cooks around.
Their sensible modern approach to making food better is
inspiring.”
--Richard Blais
“Maximum Flavor is a book that reminds me why I cook: to make
things that simply taste good. This is a book for everyone to
cook from—not just to look at the stunning pictures.”
--Michael Voltaggio
“Aki and Alex redefine the pursuit for incredible flavor through
their original ideas and techniques. Maximum Flavor will change
the way we cook and will inspire curiosity and new possibilities
in professional and home kitchens alike.”
--Bryan Voltaggio
"Their new cookbook, Maximum Flavor, is filled with specific
recipes for steaks, cakes, breads, pickles, and soups, but the
book is exciting if each recipe is used as a jumping-off point
for experimentation. There's a technical trick embedded in just
about every dish in the book that not only helps improve the
recipe itself, but it also can be read as an idea on its
own…Whichever path you take, there is still plenty to learn."
--Serious Eats
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