Texture Over Taste
Texture Over Taste by Joshua Weissman is a cookbook published by DK Publishing in 2023, featuring 264 pages in English. This edition invites readers to explore the often-overlooked element of texture in cooking, emphasizing how it enhances the overall eating experience. Weissman presents a variety of recipes that highlight six fundamental textures, aiming to elevate the way we think about flavor and food preparation.
In this book, readers will find over 75 recipes organized by texture, including chapters dedicated to crunchy, chewy, aerated, creamy, fluid, and fatty dishes. Each chapter begins with an engaging introduction that discusses how the featured texture influences flavor, accompanied by a selection of recipes that range from fried chicken to New York bagels and decadent desserts. Joshua Weissman encourages a playful approach to cooking, challenging readers to rethink their culinary techniques and enjoy the process of creating memorable meals.
Official synopsis Publisher
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!
Author
Publisher
Topics
FAQ
What is “Texture Over Taste” about?
Who is the author of “Texture Over Taste”?
When was “Texture Over Taste” published?
What is the ISBN for “Texture Over Taste”?
What are the book details (language, pages, edition)?
