Maximum Flavour

Whether you're interested in kitchen science or just want a perfect chicken recipe for dinner, Maximum Flavour delivers with reliable techniques and dishes for real home cooks.

WITH THIS BOOK, YOU'LL LEARN:

Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results.

How a simple coating of egg white, baking soda and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior.

How to cook steak consistently and perfectly every time.

Why steaming potatoes in the pressure cooker before frying them makes for the crispest French fries.

How to make easy egg-free ice creams that are more flavoursome than their traditional custard-based cousins.

How to make no-knead Danish that are even better than the ones at your local bakery

How to smoke vegetables to make DELICIOUS vegetarian dishes.

Why pâte à choux ¬– or cream puff dough – makes foolproof, light-as-air gnocchi.

How pressure cooking sunflower seeds can transform them into a creamy risotto.

Aki Kamozawa and H. Alexander Talbot regularly consult for restaurants to help them solve cooking conundrums, yet they often find it's the simplest tips that can be the most surprising – and the ones that can help home cooks take their cooking to a new level.