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Shelf Number | Material Type | Copy | Shelf Location | Status |
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641.5 WEI | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
Fresh off of his #1 New York Times bestseller,
Joshua Weissman- An Unapologetic Cookbook, 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 turns flavor into something even more spectacular? Texture! When flavor meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavor, but then digs deeper by explaining how flavor interacts with six fundamental textures. Your first introduction is to "Crunch," where you'll learn how to make recipes, including the most amazing fried chicken you'll ever taste, french fries (of course), and arancini. Next is "Chewy," where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. "Aerated" features recipes like cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. The "Creamy" chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you'll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the "Fatty" chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger.
With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous!
Here's what you'll find inside-
- Six amazing texture chapters, each with each with an insightful introduction that explains how each texture interacts with flavor.
- Over 75 new and bold recipes, made in the no-holds-barred way you expect from Joshua.
- Incredible photography and plenty of the push-the-limits energy that can only come from one of the biggest cooking stars on the internet.
Author Notes
Joshua Weissman is an eccentric culinary genius and bestselling author who brings unforgettable food and proper technique to millions of people daily. Joshua lives in Austin, Texas, where he can usually be found working on a multitude of projects at his studio or at home cooking for his family.
Table of Contents
What is texture? | 12 |
Texture + flavor | 15 |
Texture is everything | 16 |
The missing piece | 18 |
An unintentional human experiment | 20 |
Texture led me | 22 |
Secret restaurant knowledge | 24 |
"build the house" | 26 |
The texture breakthrough | 28 |
Crunchy | 31 |
Introduction to crunchy | 32 |
French fries | 42 |
Nashville hot honey karaage | 45 |
Tempura | 46 |
Crudité plate | 49 |
Arancini | 50 |
Prawn toast | 53 |
Everything bagel crackers | 54 |
Pommes gaufrettes | 57 |
Schnitzel | 58 |
Spicy soup base caramel corn | 61 |
Hazelnut praline cannoli | 62 |
Churros | 65 |
Rose water baklava | 66 |
Mezcal tanghulu | 69 |
Crispy shallots | 70 |
Asian pear salad | 73 |
Chewy | 75 |
Introduction to chewy | 76 |
New york bagels | 86 |
Chinese sticky rice | 89 |
Carbonara tteokbokki | 90 |
Pastrami bacon | 93 |
Brazilian churrasco-style picanha | 94 |
Homemade roast beef | 97 |
Fat-ass pork chop | 98 |
Jjolmyeon | 101 |
Brown sugar boba tea | 102 |
Giant baseball cookies | 105 |
Chewy fudge brownies | 106 |
Smoked salted caramel candies | 109 |
Cortado ice cream sandwiches | 110 |
Aerated | 113 |
Introduction to aerated | 114 |
Ciabatta | 124 |
Extra-tall frittata | 127 |
Cheese foam | 128 |
51-hour focaccia | 131 |
Dutch baby | 132 |
Cajun puffed beef tendons | 135 |
Spicy curry puffed chickpeas | 136 |
Puffed rice crackers | 139 |
Puffed potatoes | 140 |
Ginger beer | 143 |
Sfogliatelle | 144 |
Lighter-than-air glazed donuts | 147 |
Bourbon challah french toast casserole | 148 |
Creamy | 151 |
Introduction to creamy | 152 |
One-pound-of-butter mashed potatoes | 162 |
Butter chicken wings | 165 |
Torn kha gai | 166 |
Fried cauliflower | 169 |
Chicken pot pie | 170 |
Milk-braised pork | 173 |
Butternut risotto | 174 |
The perfect potato salad | 177 |
Root vegetable salad | 178 |
Potatoes dauphinoise | 181 |
Perfectly baked mac and cheese | 182 |
Lavender crème brûlée | 185 |
Tres leches | 186 |
Fluid | 189 |
Introduction to fluid | 190 |
Birria tacos | 198 |
Asparagus soup | 201 |
Caramelized onion miso soup | 202 |
Diner-style milkshakes | 205 |
My favorite smoothie | 206 |
The ideal steak for two | 209 |
Josh's jungle juice | 210 |
Minestrone | 213 |
Matzoh ball soup | 214 |
Caldo de res | 217 |
Italian beef | 218 |
Italian hot chocolate | 221 |
Traditional consommé | 222 |
Fatty | 225 |
Introduction to fatty | 226 |
Hamachi crudo | 234 |
72-hour short rib | 237 |
Lechon pork belly | 238 |
Grilled pork secreto | 241 |
Chicken thigh ballotine | 242 |
Kate's lemon chicken | 245 |
Texas smoked brisket | 246 |
Ultimate breakfast sausage | 249 |
Texas toast smashburgers | 250 |
Lamb shawarma | 253 |
Index | 256 |
Acknowledgments | 261 |