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From the Hardcover edition.
"I am so excited about Aki and Alex’s book. I have been a fan for many years and am constantly inspired and educated by their work! I can’t wait to cook my way though these pages and add these new techniques to my repertoire."
--Johnny Iuzzini, head judge of Top Chef Just Desserts and author of Dessert FourPlay
"Alex and Aki's excitement and enthusiasm is contagious and it gives both professional and home cooks alike a kick start of creativity with the turn of every page."
--Chris Cosentino, chef-owner of Incanto
"Finally! A cookbook that puts it all into perspective. Aki and Alex blaze the culinary trail, looking under every rock they come across and sharing their insightful discoveries along the way. This is a book that will open the eyes of professional chefs and home cooks alike."
--Sean Brock, executive chef of McCrady’s
"Alex and Aki have done a remarkable job of explaining many techniques and ingredients in the modern kitchen. I’m excited to see a book that makes this approach accessible to more people and that also includes delicious recipes."
--Wylie Dufresne, chef-owner of wd~50
"Aki and Alex share a mission—to change the way we think about both what we cook and how we cook. Delicious ideas leap from every page, easily put to immediate use in the kitchen. Painstakingly researched yet highly readable, Ideas in Food lays out the science behind cooking in a precise and personal way that we can all grasp!"
--Michael Laiskonis, executive pastry chef of Le Bernardin
"I have been a fan of Alex and Aki's website Ideas in Food for years and have always found it an incredible inspiration. It is fantastic that they have crafted an easy-to-read and informative book for everyone to enjoy."
--Grant Achatz, chef-owner of Alinea
"A fantastic glimpse into the minds of two of the most creative cooks in the country, Ideas in Food brings modern restaurant techniques and sensibilities into the home kitchen. A must for anyone interested in new ways of looking at food."
--Daniel Patterson, chef-owner of Coi
"...an everyday reference tool and a source of go-to recipes for anyone who spends a lot of time in the kitchen."
-- Publisher's Weekly
"The amazingly prolific hosts of one of the most fascinating food Web sites have finally gathered many of their most useful and ingenious ideas and recipes—ranging from brining a chicken and baking no-knead brioche bread to hypermodern creations such as yuzu meringue and encapsulated celery root—and put them between hard covers for our pleasure and edification." -- Vogue.com
"Illuminating...this book is bound to get many readers thinking of new possibilities in their kitchens."
-- Library Journal
"The brains and talent behind one of the very best food websites also are behind one of the very best new food books....Ideas in Food is an entertaining, inspiring and enlightening book that will broaden your understanding about cooking and eating."
-- The Sacramento Bee
From the Hardcover edition.
Excerpted from Ideas in Food by Aki Kamozawa Copyright © 2010 by Aki Kamozawa. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Posted November 20, 2012