Ideas in Food: Great Recipes and Why They Work

by Aki Kamozawa and Alexander Talbot

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Original Publisher
Clarkson Potter
Date of publication

Recommended by

Jeff Stutsman

Director of Operations, Momofuku Culinary Lab

I love the way these two approach food and cooking. The way they break down common techniques and ingredients is always insightful and thought provoking.

J. Kenji López-Alt

Managing Culinary Director, Serious Eats

Tim Anderson

Chef and food writer