Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture! When flavour meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures. Your first introduction is to Crunch, where you'll learn how to make recipes, including the most amazing fried chicken you'll ever taste, french fries (of course), and arancini. Next is Chewy, where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. Aerated features recipes like cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. The Creamy chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you'll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the Fatty chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous! Here's what you'll find inside: Six amazing texture chapters, each with each with an insightful introduction that explains how each texture interacts with flavour; Over 75 new and bold recipes, made in the no-holds-barred way you expect from Joshua; Incredible photography and plenty of the push-the-limits energy that can only come from one of the biggest cooking stars on the internet.

• Format: Hardback
• Publication Date: 17/10/2023
• Publisher: DK
• Country of Origin: United States
• Pages: 264
• Dimensions (mm): 262x210x28mm
• Weight: 1353g