Book
Texture over taste / Joshua Weissman.
Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture. When flavour meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. In 'Texture Over Taste', Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures.
Record details
- ISBN: 9780744063509 (hardcover)
- Physical Description: 260 pages : colour illustrations ; 27 cm
- Edition: First American edition.
- Publisher: New York : DK Publishing, 2023.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Texture + flavor -- Crunchy -- Chewy -- Aerated -- Creamy -- Fluid -- Fatty. |
Search for related items by subject
| Subject: | Baking. Cooking. |
| Genre: | Cookbooks. Recipes. |
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.5 Wei | 31681010384402 | NONFIC | Available | - |
- Baker & Taylor
More than 75 recipes explore the six fundament texturesâcrunchy, chewy, creamy, aerated fluid and fattyâthat create some of the greatest food experiences youâll ever enjoy, challenging you to thinking about cooking and food in an entirely different way. Illustrations. - Baker & Taylor
"This book is for fans of Joshua Weissman"-- - Penguin Putnam
NEW YORK TIMES BESTSELLER â¢Â Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level!
Everyone knows flavor is important, right? But what's that secret sauce that turns eating into an unforgettable experience? It's the secret sauce that nobody seems to talk about enoughâit's not flavor, it's texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something entirely new and utterly fantastic. Flavor is one thing, but texture is what really makes the experience complete.
In Joshua Weissman: Texture Over Taste, Joshua Weissman introduces you to the elements of flavor, then uses stories and fun visualizations to dive deeper and teach you about the six fundamental textures that create some of the greatest food experiences you'll ever enjoy. Joshua then explores each texture through over 75 spectacular recipes. In the "Crunchy" chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever tasted, french fries (of course), and arancini. "Chewy" is where you'll discover recipes like his personal never-been-shared recipe for New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. "Aerated" features a cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. "Creamy" is where you'll indulge in one-pound-of-butter mashed potatoes, perfectly baked mac and cheese, and decadent tres leches. In "Fluid" you'll dive into juicy birria tacos, diner-style milkshakes, and matzo ball soup. Finally, "Fatty" features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. Each chapter opens with an irreverent introduction to the featured texture that explains how it impacts flavor, written from the unique perspective that only Joshua can provide.
With Joshua Weissman, there is no compromising; he'll challenge you to think about cooking and food in an entirely different way. You'll experience cooking exactly as it's supposed to beâfun and maybe even a little dangerous!
