Husband-and-wife duo Talbot and Kamozawa are this generation's hip young guides to the hows and whys of cooking, which they explain in 50 entertaining essays and then put into practice with 75 recipes for avid cooks to try at home.

Reviews

"Alex and Aki have done the hard work--this book will enlighten any cook with its insightful recipes and new perspectives on food. I will make sure to have a copy on hand at all of our restaurants."
--David Chang, chef-owner of Momofuku
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"Ideas in Food" is filled not only with intriguing recipes but also enormous intelligence and thoughtfulness about the way food works and why, everything from the simple stuff, such as fruits and vegetables, to the bizarre, including 'meat glue.' Alex and Aki are serious players with food, and here they tell you all the cool stuff they've figured out. I love this book."
--Michael Ruhlman, author of "Ratio
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"Alex and Aki have produced an essential reference book that belongs on the shelf of every fan of contemporary cooking. By exploring the building blocks of flavor from the garden to the test kitchen, it opens a fascinating window on the past, present, and future of American cuisine."
--Michael Anthony, executive chef of Gramercy Tavern
"I am so excited about Aki and Alex's book. I have been a fan for many years and am constantly inspired and educated by their work! I can't wait to cook my way though these pages and add these new techniques to my repertoire."
--Johnny Iuzzini, head judge of "Top Chef Just Desserts" and author of "Dessert FourPlay
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"Alex and Aki's excitement and enthusiasm is contagious and it gives both professional and home cooks alike a kick start of creativity with the turn of every page."
--Chris Cosentino, chef-owner of Incanto
"Finally! A cookbook that puts it all into perspective. Aki and Alex blaze the culinary trail, looking under every rock they come across and sharing their insightful discoveries along the way. This is a book that will open the eyes of professional chefs and home cooks alike."
--Sean Brock, executive chef of McCrady's
"Alex and Aki have done a remarkable job of explaining many techniques and ingredients in the modern kitchen. I