{"product_id":"food-iq-100-questions-answers-and-recipes-to-raise-your-cooking-smarts-9780063062818","title":"Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts","description":"\u003cp\u003e\u003cstrong\u003eWINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the spirit of books like \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e and \u003cem\u003eFood Lab\u003c\/em\u003e, 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). A \u003cem\u003ePublishers Weekly\u003c\/em\u003e bestseller and one of the top cookbooks of 2022 (\u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e, \u003cem\u003eThe Sporkful\u003c\/em\u003e, CBS Saturday Morning, Today Show).\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhen 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 \u003cem\u003eFood IQ\u003c\/em\u003e, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone.\u003c\/p\u003e\u003cp\u003eFeaturing 100 essential cooking questions and answers, \u003cem\u003eFood IQ\u003c\/em\u003e 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: \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWhy does pasta always taste better in a restaurant?\u003c\/em\u003e\u003c\/strong\u003e (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWhen is it okay to cook with frozen vegetables?\u003c\/em\u003e\u003c\/strong\u003e (Deep breath. It's very much OK, but only with certain types.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWhat is baker's math, and why is it the secret to perfect pastry every time?\u003c\/em\u003e\u003c\/strong\u003e (It uses the weight of flour as the constant and . . . we have a handy chart for you.) \u003c\/p\u003e\u003cp\u003eRodbard 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, Thérèse Nelson, Priya Krishna, and Claire Saffitz. \u003c\/p\u003e\u003cp\u003eFrom grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, \u003cem\u003eFood IQ\u003c\/em\u003e 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eHolzman, Daniel:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eDaniel Holzman\u003c\/strong\u003e started his cooking career at the age of 15 at Le Bernardin in New York City before attending the Culinary Institute of America with a full scholarship from the James Beard Foundation. In 2010, he opened The Meatball Shop on New York City's Lower East Side, which now boasts locations in Williamsburg, the West Village, Chelsea, the Upper East Side, and Hell's Kitchen, and is the co-author of \u003cem\u003eThe Meatball Shop Cookbook\u003c\/em\u003e. Daniel has appeared frequently in the media, including \u003cem\u003eGood Morning America\u003c\/em\u003e, the \u003cem\u003eToday\u003c\/em\u003e show, and \u003cem\u003eThe Tonight Show with Jay Leno, \u003c\/em\u003e and has been featured in an array of publications such as the \u003cem\u003eNew York Times, Food \u0026amp; Wine, Saveur, People, Food Network Magazine\u003c\/em\u003e, and \u003cem\u003eGQ. \u003c\/em\u003eHe lives in Los Angeles.\u003c\/p\u003e\u003cb\u003e\u003ci\u003eRodbard, Matt:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eMatt Rodbard\u003c\/strong\u003e is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He's the author of the \u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cem\u003eKoreatown: A Cookbook\u003c\/em\u003e, and the Founding Editor of the two-time James Beard Foundation Award-winning online food and culture magazine \u003cem\u003eTASTE\u003c\/em\u003e. He has written for the \u003cem\u003eNew York Times\u003c\/em\u003e, the \u003cem\u003eWall Street Journal, Travel + Leisure, Bon Appétit, Saveur, GQ, \u003c\/em\u003e and \u003cem\u003eFodor\u003c\/em\u003e'\u003cem\u003es\u003c\/em\u003e. He lives in New York.\u003c\/p\u003e","brand":"Harper","offers":[{"title":"Default Title","offer_id":50554282410258,"sku":"9780063062818","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_d60b9def-852c-41ed-ab6b-8d043e5467df.jpg?v=1731711256","url":"https:\/\/surprise-castle.myshopify.com\/products\/food-iq-100-questions-answers-and-recipes-to-raise-your-cooking-smarts-9780063062818","provider":"Surprise Castle","version":"1.0","type":"link"}