Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts
- Downloads：6978
- Type：Epub+TxT+PDF+Mobi
- Create Date：2022-02-20 01:19:35
- Update Date：2025-09-06
- Status：finish
- Author：Daniel Holzman
- ISBN：006306281X
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
In the spirit of books like Salt， Fat， Acid， Heat and Food Lab， an informative， entertaining， and essential guide to taking your kitchen smarts to a higher level--from two food world professionals （a chef and a writer）。
When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant， The Meatball Shop， on New York's Lower East Side， it was a match made in questions。 More than a decade later， the pair have remained steadfast friends--they write a popular column together， and talk， text， and DM about food constantly。 Now， in Food IQ， they're sharing their passion and deep curiosity for home cooking， and the food world zeitgeist， with everyone。
Featuring 100 essential cooking questions and answers， Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods。 Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals， including:
Why does pasta always taste better in a restaurant？ （The key to a perfect sauce is not pasta water， but a critical step involving 。 。 。 emulsification。）
When is it okay to cook with frozen vegetables？ （Deep breath。 It's very much OK， but only with certain types。）
What is baker's math， and why is it the secret to perfect pastry every time？ （It uses the weight of flour as the constant and 。 。 。 we have a handy chart for you。）
Rodbard and Holzman also offer dozens of delicious recipes， such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi， The Cast Iron Quesadilla That Will Change the Way You Quesadilla， and 40 Minute Red Sauce。 Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit， as well as stunning photos and illustrations， and illuminating conversations with notable chefs， writers， and food professionals such as Ina Garten， Roy Choi， Eric Ripert， Helen Rosner， Th�r�se Nelson， Priya Krishna， and Claire Saffitz。
From grilling to sous vide， handmade pasta to canned fish， and deconstructing everything from salt and olive oil to organic produce and natural wine， Food IQ is a one-stop shop for foodies and home cooks， from novices to the most-adventurous culinarians。 You don't know what you don't know。
When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant， The Meatball Shop， on New York's Lower East Side， it was a match made in questions。 More than a decade later， the pair have remained steadfast friends--they write a popular column together， and talk， text， and DM about food constantly。 Now， in Food IQ， they're sharing their passion and deep curiosity for home cooking， and the food world zeitgeist， with everyone。
Featuring 100 essential cooking questions and answers， Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods。 Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals， including:
Why does pasta always taste better in a restaurant？ （The key to a perfect sauce is not pasta water， but a critical step involving 。 。 。 emulsification。）
When is it okay to cook with frozen vegetables？ （Deep breath。 It's very much OK， but only with certain types。）
What is baker's math， and why is it the secret to perfect pastry every time？ （It uses the weight of flour as the constant and 。 。 。 we have a handy chart for you。）
Rodbard and Holzman also offer dozens of delicious recipes， such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi， The Cast Iron Quesadilla That Will Change the Way You Quesadilla， and 40 Minute Red Sauce。 Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit， as well as stunning photos and illustrations， and illuminating conversations with notable chefs， writers， and food professionals such as Ina Garten， Roy Choi， Eric Ripert， Helen Rosner， Th�r�se Nelson， Priya Krishna， and Claire Saffitz。
From grilling to sous vide， handmade pasta to canned fish， and deconstructing everything from salt and olive oil to organic produce and natural wine， Food IQ is a one-stop shop for foodies and home cooks， from novices to the most-adventurous culinarians。 You don't know what you don't know。
Reviews
Genesee Area Library
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I received a e-arc from NetGalley in exchange for my honest review。What I really want to know， is how did Holzman narrow down all the food related questions to just 100 and make it feel all inclusive at the same time？ The books title: 100 Questions， Answers， and Recipes to Raise Your Cooking Smarts really says it all， but this isn't an instructional manual on cooking。 It isn't overly wordy like Salt， Fat， Acid， Heat is either an that is something most will appreciate。 There is a question that co I received a e-arc from NetGalley in exchange for my honest review。What I really want to know， is how did Holzman narrow down all the food related questions to just 100 and make it feel all inclusive at the same time？ The books title: 100 Questions， Answers， and Recipes to Raise Your Cooking Smarts really says it all， but this isn't an instructional manual on cooking。 It isn't overly wordy like Salt， Fat， Acid， Heat is either an that is something most will appreciate。 There is a question that covers almost every area of food。 From salt， to fermenting， from the basic， to more advanced techniques。 The frozen fish question was the best for me because all I can find is frozen fish and well。。。 it's just always that tasty。 I do wish there were a few more recipes， but that's just me。 Over all， it's something that I will be purchasing。 。。。more
Catherine
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The questions this book answers vary across the culinary field but are pretty popular questions one would type into a google bar。 The version I read didn't have any formatting so I'm reviewing on the basic text itself。 This book reminds me of food lab where it explains the principles and isn't recipe focused。Its a nice read to add to the cookbook bookshelf。 However if I was looking for weekend recipes to try， it wouldn't be the first book I'd reach for。 The questions this book answers vary across the culinary field but are pretty popular questions one would type into a google bar。 The version I read didn't have any formatting so I'm reviewing on the basic text itself。 This book reminds me of food lab where it explains the principles and isn't recipe focused。Its a nice read to add to the cookbook bookshelf。 However if I was looking for weekend recipes to try， it wouldn't be the first book I'd reach for。 。。。more
wanderonwards
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Thank you to NetGalley and Harper Wave for sending me a free ARC in exchange for an honest review。Food IQ is a Q&A style book with recipes geared for home cooks that answers 100 cooking questions， ranging from ingredients to methods and everything in-between。 While limiting a book to only 100 questions is difficult， each question is followed by a recipe that uses the skills or techniques covered。 I truly enjoyed this style， and as a result， now have several recipes on my radar that I previously Thank you to NetGalley and Harper Wave for sending me a free ARC in exchange for an honest review。Food IQ is a Q&A style book with recipes geared for home cooks that answers 100 cooking questions， ranging from ingredients to methods and everything in-between。 While limiting a book to only 100 questions is difficult， each question is followed by a recipe that uses the skills or techniques covered。 I truly enjoyed this style， and as a result， now have several recipes on my radar that I previously hadn’t considered。Of all the questions， there were many I wanted to know the answers to （such as “Should I feel guilty for loving my microwave？” and “How do I make great coffee， and do I need to spend $300 on beans and gear？”）， several that I had prior knowledge of and could confirm from my own cooking adventures， and quite a few I would have never thought of （such as “So I bought the sous vide machine。 Now what？” and “How do I strategize a ‘clean out the fridge’ mean？”）。 Whatever your cooking level， you are sure to find something interesting or new to try within these pages。I do appreciate that the authors encourage every reader to reach out to them with additional questions - whether those questions are clarification of topics brought up in this book or questions not addressed that need answering - and I hope Food IQ is the first in a series of books。 Thank you again to NetGalley and Harper Wave for the opportunity of reviewing an ARC。 。。。more
roxi Net
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#FoodIQ #NetGalleyAn odd and fun assortment of FAQs regarding food that's packed into one great reference book。 My memory isn't the greatest， so I have to keep going back to it to remember certain facts。 I would've had an easier time with a different format/layout of the book。 Overall， I had a lot of fun learning new info， reading interviews with chefs I'm familiar with， and just enjoying the author's love of food。 #FoodIQ #NetGalleyAn odd and fun assortment of FAQs regarding food that's packed into one great reference book。 My memory isn't the greatest， so I have to keep going back to it to remember certain facts。 I would've had an easier time with a different format/layout of the book。 Overall， I had a lot of fun learning new info， reading interviews with chefs I'm familiar with， and just enjoying the author's love of food。 。。。more
Rachel
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