Joshua Weissman: Texture Over Taste
Seiten
2023
Alpha (Verlag)
978-0-7440-6350-9 (ISBN)
Alpha (Verlag)
978-0-7440-6350-9 (ISBN)
NEW YORK TIMES BESTSELLER • 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 enough—it'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 be—fun and maybe even a little dangerous!
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 enough—it'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 be—fun and maybe even a little dangerous!
Joshua Weissman has been obsessed with food from an early age. When other kids were asking for video games for their birthdays, he was asking for whole animals to butcher and prepare. Joshua began cooking professionally at age 19 and has worked at some of the top fine-dining restaurants in the United States. With his uncompromising, over-the-top approach to food, he entertains and instructs more than 20 million fans across his online platforms. He’s the author of the #1 New York Times-bestselling cookbook Joshua Weissman: An Unapologetic Cookbook. Joshua lives in Austin, Texas, where he can usually be found working at his studio or at home cooking for his wife.
| Erscheinungsdatum | 03.10.2023 |
|---|---|
| Sprache | englisch |
| Maße | 210 x 262 mm |
| Gewicht | 1353 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-7440-6350-7 / 0744063507 |
| ISBN-13 | 978-0-7440-6350-9 / 9780744063509 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
