{"title":"Aki Kamozawa","description":null,"products":[{"product_id":"gluten-free-flour-power-book-aki-kamozawa-9780393243420","title":"Gluten-Free Flour Power","description":"Gluten-Free recipes which maximise flavour, texture and taste.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49589645017361,"sku":"GOR007666258","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49928750694673,"sku":"CIN0393243427VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50320712663313,"sku":"CIN0393243427G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":51695339438353,"sku":"CIN0393243427A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53558674981137,"sku":"GOR011957112","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0393243427.jpg?v=1751166208"},{"product_id":"ideas-in-food-book-aki-kamozawa-9780307717405","title":"Ideas in Food","description":"Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog \u003ci\u003eIdeas in Food\u003c\/i\u003e, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, \u003ci\u003eIdeas in Food\u003c\/i\u003e is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one's cooking to new heights. \u003cp\u003e\u003c\/p\u003eThis guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways--from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick micro stocks or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book's second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide--techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), \u003ci\u003eIdeas in Food\u003c\/i\u003e informs readers how these ingredients can transform food in miraculous ways when used properly. \u003cp\u003e\u003c\/p\u003eThroughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Souffl . 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And yet they often find it's the simplest tips that can be the most surprising--and the ones that can help home cooks take their cooking to a new level. \u003cp\u003e\u003c\/p\u003eWith this book, you'll learn: \u003cp\u003e\u003c\/p\u003e - Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries \u003cbr\u003e - Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results \u003cbr\u003e - How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior \u003cbr\u003e - How to cook steak consistently and perfectly every time \u003cbr\u003e - How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins \u003cbr\u003e - How to make no-knead Danish that are even better than the ones at your local bakery \u003cbr\u003e - How to smoke vegetables to make flavorful vegetarian dishes \u003cbr\u003e - Why p te   choux--or cream puff dough--makes foolproof, light-as-air gnocchi \u003cbr\u003e - How pressure cooking sunflower seeds can transform them into a creamy risotto \u003cbr\u003e - How to elevate everyday favorites and give them a fresh new spin with small changes--such as adding nori to a classic tomato salad \u003cbr\u003eSharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. 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