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Joshua Weissman Texture Over Taste

Joshua Weissman

Joshua Weissman Texture Over Taste  online polish bookstore
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Product info / Cechy produktu
Rodzaj (nośnik) / Item type książka / book
Dział / Department Książki i czasopisma / Books and periodicals
Autor / Author Joshua Weissman
Tytuł / Title Joshua Weissman Texture Over Taste
Język / Language angielski
Wydawca / Publisher Dorling Kindersley
Rok wydania / Year published 2024
   
Rodzaj oprawy / Cover type Twarda
Wymiary / Size 21.0x26.0 cm
Liczba stron / Pages 264
Ciężar / Weight 1.3500 kg
   
ISBN 9780744063509 (9780744063509)
EAN/UPC 9780744063509
Stan produktu / Condition nowy / new - sprzedajemy wyłącznie nowe nieużywane produkty
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!
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