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Maximum Flavor: Recipes That Will Change the Way You Cook [Kindle Edition]

Aki Kamozawa , H. Alexander Talbot

Kindle-Preis: EUR 19,16 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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"Alex and Aki's fantastic new cookbook expands the realm of what you can accomplish in a home kitchen."
--Nathan Myhrvold

“Aki and Alex have packed this cookbook full of ingenious ideas. Your food will look professional but will actually be simple to make because they’ve already done the heavy mental lifting for you.”
--David Chang

“It’s been a long time since I have read a book full of so many new tips and techniques. From fermentation 101 to brilliant new uses for the pressure cooker, Maximum Flavor is guaranteed to make cooking more fun and rewarding.”
--Sean Brock

“In today’s cluttered and often confusing food world, Aki Kamozawa and H. Alexander Talbot are bright lights I always look to for guidance. Their intelligence and, critically, their curiosity lead them down paths I have never traveled or even thought to. I welcome every new word, recipe, and technique from this talented couple and am thrilled to have Maximum Flavor in my kitchen.”
--Michael Ruhlman

“Who ever says the sequel is the tour de force? It turns out that Maximum Flavor, the follow up to Ideas in Food, is a clever and eloquent fusion of food science tips and techniques that lead you to even better versions of many familiar and appetizing dishes. From a perfected recipe for French fries to caramel sauce with fresh ginger, this book is filled with simple ways to make some of our most beloved foods taste better than ever before.”
--Alex Guarnaschelli

“I have been using Aki and Alex’s blog, Ideas in Food, for years as a source of inspiration. I was excited to see that they bound all of their thoughtfulness, passion, and delicious recipes into a book, so even more people can maximize flavor in their home kitchens.”
--Grant Achatz

“This book is a joy to read, with Alex and Aki at their most approachable and engaging. A must for anyone who loves to cook.”
--Daniel Patterson

“It’s simple: Aki and Alex are some of the smartest cooks around. Their sensible modern approach to making food better is inspiring.”
--Richard Blais

Maximum Flavor is a book that reminds me why I cook: to make things that simply taste good. This is a book for everyone to cook from—not just to look at the stunning pictures.”
--Michael Voltaggio

“Aki and Alex redefine the pursuit for incredible flavor through their original ideas and techniques. Maximum Flavor will change the way we cook and will inspire curiosity and new possibilities in professional and home kitchens alike.”
--Bryan Voltaggio

"Their new cookbook, Maximum Flavor, is filled with specific recipes for steaks, cakes, breads, pickles, and soups, but the book is exciting if each recipe is used as a jumping-off point for experimentation. There's a technical trick embedded in just about every dish in the book that not only helps improve the recipe itself, but it also can be read as an idea on its own…Whichever path you take, there is still plenty to learn."
--Serious Eats


Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks.
On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. 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.
With this book, you’ll learn:

   • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries
   • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results
   • 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
   • How to cook steak consistently and perfectly every time
   • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins
   • How to make no-knead Danish that are even better than the ones at your local bakery
   • How to smoke vegetables to make flavorful vegetarian dishes
   • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi
   • How pressure cooking sunflower seeds can transform them into a creamy risotto
   • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad
Sharing 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. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.


  • Format: Kindle Edition
  • Dateigröße: 37057 KB
  • Seitenzahl der Print-Ausgabe: 256 Seiten
  • Verlag: Clarkson Potter (8. Oktober 2013)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00CVS44IS
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Nicht aktiviert
  • Amazon Bestseller-Rang: #254.202 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

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Es gibt noch keine Kundenrezensionen auf
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Die hilfreichsten Kundenrezensionen auf (beta) 4.2 von 5 Sternen  32 Rezensionen
15 von 16 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My Maximum Flavor dinner party was a hit 15. Oktober 2013
Von Sarah Sorlien - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
Full disclosure: I am a huge fan of Alex and Aki. I follow their blog, Ideas in Food, and follow them on Twitter @ideasinfood. I have taken a one day class with Alex where my friend and I were the only ones in the class who had never been to culinary school. We followed along just fine, though, as we have a science background.

Alex and Aki play with their food, but with a truly adventurous and scientific approach. I love the way they think, and the content goes way beyond the recipes just as it did with their first cookbook, Ideas in Food.

Alex writes the way he thinks. It might have been easier to follow a list of instructions than the longish narrative explanations. (For example, I did need to reread the instructions for preparing the pouches for grilling the leeks a few times.). Overall, though, this is the way I like to cook. Not by protocol, but by process.

So I made a few adaptations (like serving the caramel apple pie with a ginger infused whipped cream) but overall cooked an entire dinner party with recipes from the book this weekend. Everything was easy and delicious. I have a sous vide set up, so the sous vide porterhouse was a natural choice. We all agreed it was perfection.

One incredibly simple thing that was a huge hit was the method of roasting nuts. It was a lovely aside in the book that will now be my regular routine for serving/ using nuts.

All in all I made 6 recipes from the book and all were delicious. I learned how to handle foods in new ways that will be permanent addition to my culinary repertoire. This cookbook was worth twice the price for this alone.
11 von 13 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Creative Techniques and Approaches, not a "Cookbook" 12. Oktober 2013
Von Dafisk - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
If you buy this for only for the recipes, you are missing the point. I find this book pretty inspiring if you like to be creative in the kitchen and already have some level of acumen with basic techniques. I like how the rational and logic behind each dish is explained in an intro, so you can take the "why" and apply to preparations beyond the recipe. There are also deeper explanations of general techniques between chapters. Also some nice lessons on food science without being geeky. If you want an idea if the authors' style, check out their blog that has tons of great content as well as pictures. IMO, it is better than any single book could be, but like the fact I can flip thought this for some inspiration.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Best Yet 9. März 2014
Von Linda M Hunter - Veröffentlicht auf
Format:Kindle Edition|Verifizierter Kauf
OMG this is so good. The recipes are fun and easy to execute. They allow me to make use of my fancy kitchen toys and just look fabulous.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Maximum Flavor a Day... 5. März 2014
Von WilliamBuckley - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
Anytime I get into a cooking/imagination rut I, I look for inspiration. I bought this book hoping to get a spark. I got more than that, I got an explosion!
3 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen amazing stuff 2. Januar 2014
Von Sean Brock - Veröffentlicht auf
Format:Gebundene Ausgabe
Can't get enough of this book. Filled full of some really valuable tips and tricks that we use in our kitchens everyday. This is perfect for home cooks and professional cooks alike. Looking forward to more books from these two!!!
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