Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts by Daniel Holzman and Matt Rodbard

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    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: onions
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    • Categories: Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: yellow onions; kosher salt; extra virgin olive oil; lemons
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    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: spaghetti pasta; extra virgin olive oil; garlic; Calabrian chiles in oil; flat-leaf parsley; pecorino Romano cheese
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: Kirby cucumbers; dill sprigs; red chile flakes
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    • Categories: Dressings & marinades; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: white miso; mirin; sake; frozen cod fillets
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    • Categories: Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: gai lan; oyster sauce; sesame seeds; crisp-fried garlic
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    • Categories: Vegan; Vegetarian
    • Ingredients: garlic; vegetable oil
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    • Categories: Main course; Cooking for 1 or 2; French
    • Ingredients: trout fillets; unsalted butter; white sandwich bread; capers; flat-leaf parsley; lemons
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    • Categories: Stews & one-pot meals; Main course; Persian
    • Ingredients: dried kidney beans; lamb shanks; turmeric; extra virgin olive oil; leeks; green onions; flat-leaf parsley; cilantro; dried fenugreek leaves; Persian limes; lemons
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: skinless pork belly; fresh ginger; green onions; dashi; sake; light soy sauce; mirin
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    • Ingredients: yellow onions; Parmesan cheese rind; bay leaves; carrots; chile oil; arugula; Grana Padano cheese; baby shells pasta
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    • Ingredients: yellow onions; Parmesan cheese rind; bay leaves
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    • Categories: Main course
    • Ingredients: ground pork; pickled hot cherry peppers; pickling liquid; white sandwich bread; eggs
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    • Ingredients: sushi-grade fish fillets; MSG; red onions; lime juice; jalapeño chiles; cilantro; tortilla chips
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    • Categories: Grills & BBQ; Quick / easy; Main course; Cooking for 1 or 2; Summer
    • Ingredients: rapini; oil-packed tuna; extra virgin olive oil; red chile flakes; canned chickpeas; shallots; lemons
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: unsalted butter; russet potatoes
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    • Categories: Side dish; Vegetarian
    • Ingredients: delicata squash; extra virgin olive oil; thyme sprigs; baby arugula; toasted pumpkin seeds; ricotta salata cheese
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    • Ingredients: portobello mushrooms; dry white wine; frozen cod fillets; unsalted butter; flat-leaf parsley
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    • Ingredients: red onions; lettuce; Belgian endive; black olives; cucumbers; beefsteak tomatoes; celery; provolone cheese; salami; Italian vinaigrette
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    • Categories: Dressings & marinades; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: fresh oregano; extra virgin olive oil; store-cupboard ingredients
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    • Ingredients: green beans; garlic; fresh ginger; green onions; red chile flakes; black bean sauce; light soy sauce; Shaoxing rice wine
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    • Categories: Bread & rolls, savory; German
    • Ingredients: unsalted butter; flour; active dry yeast; malt powder; lye; pretzel salt
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    • Categories: Main course; Cooking for 1 or 2; Italian
    • Ingredients: extra virgin olive oil; salmon fillets; black peppercorns; fennel seeds; rosemary sprigs; lemon zest
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    • Categories: Dressings & marinades; Salads; Side dish
    • Ingredients: anchovies in oil; capers; caper brine; extra virgin olive oil; cauliflower; flat-leaf parsley; green onions; dried currants; toasted sunflower seeds
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    • Categories: Stews & one-pot meals; Main course; Moroccan
    • Ingredients: chicken drumsticks; chicken thighs; cilantro; flat-leaf parsley; garlic; sweet paprika; ground cumin; turmeric; extra virgin olive oil; preserved lemons; yellow onions; green olives; lemon juice
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Notes about this book

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Notes about Recipes in this book

  • Raw cauliflower salad with toasted sunflower seeds

    • Lepa on June 28, 2022

      This salad is delicious. The paper thin slices of cauliflower almost pickle in the dressing. I greedily ate most of the bowl but let my family, who also liked it, eat some. I used Romesco instead of cauliflower because that's what I had on hand. This will definitely be a repeat.

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Reviews about this book

  • Eat Your Books

    This book which will surely join the ranks of Salt, Fat, Acid, Heat and The Food Lab as must haves for the home cook.

    Full review
  • ISBN 10 006306281X
  • ISBN 13 9780063062818
  • Published Feb 22 2022
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher HarperCollins
  • Imprint Harper Wave

Publishers Text

In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to talking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer).

When 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 Food IQ, they’re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with the world.

Featuring 100 essential cooking questions and answers, Food IQ 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:

Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)

When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.)

What is baker’s math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.)

Rodbard 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.

From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ 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.

The authors have a Food IQ website and newsletter that you may sign up to receive.

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