IDEAS IN FOOD
Aki Kamozawa and H. Alexander Talbot
Subtitled "Great Recipes and Why They Work," this is a gateway book to employing some of the most common techniques of modernist cooking. The early chapters provide an accessible and inspiring introduction to reconsidering common kitchen approaches, and as the book progresses, you'll find yourself learning to employ more and more sophisticated techniques, culminating in a section called "Ideas for Professionals" which includes the employment of hydrocolloids, transglutiminase, and liquid nitrogen. Kamozawa and Talbot write the popular Ideas in Food blog; former restaurant chefs, they have consulted on a number of advanced cookbooks.
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