SirsiDynix Enterprise https://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcoffee$0026qf$003dSUBJECT$002509Subject$002509Food$002bpreferences.$002509Food$002bpreferences.$0026ps$003d300?dt=list 2024-05-16T23:34:02Z ent://SD_ILS/0/SD_ILS:309482 2024-05-16T23:34:02Z 2024-05-16T23:34:02Z by&#160;Weissman, Joshua, author.<br/>Call Number&#160;641.5 WEI<br/>Publication Date&#160;2023<br/>Summary&#160;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. Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures. Your first introduction is to &quot;Crunch,&quot; 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 &quot;Chewy,&quot; where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. &quot;Aerated&quot; features recipes like cheese foam, challah bourbon French toast casserole, and a lighter-than-air glazed donut. The &quot;Creamy&quot; 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 &quot;Fatty&quot; 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!<br/>Format:&#160;Regular print<br/> ent://SD_ILS/0/SD_ILS:120495 2024-05-16T23:34:02Z 2024-05-16T23:34:02Z by&#160;Why We Eat, How We Eat (Conference) (2011 : London, England)<br/>Call Number&#160;613.2019 WHY<br/>Publication Date&#160;2013<br/>Format:&#160;Books<br/>