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

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    • Categories: Beverages / drinks (no-alcohol); Cooking for 1 or 2
    • Ingredients: ground coffee
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    • Categories: Cooking ahead
    • Ingredients: boneless skinless chicken breasts; thyme sprigs
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    • Categories: Sandwiches & burgers; Main course; Snacks; Cooking ahead; Mexican; Vegetarian
    • Ingredients: flour tortillas; Monterey Jack cheese; cheddar cheese; hot sauce
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    • Categories: Beverages / drinks (no-alcohol); Summer; Mexican
    • Ingredients: watermelons; limes
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: sweet potatoes; extra virgin olive oil; toasted pumpkin seeds; lemon juice; green onions
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    • Categories: Main course
    • Ingredients: chicken stock; coarse cornmeal; extra virgin olive oil; button mushrooms; oyster mushrooms; portobello mushrooms; shallots; thyme sprigs; dry white wine; unsalted butter; heavy cream; Grana Padano cheese
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    • Categories: Sandwiches & burgers; Lunch; Snacks; Cooking for 1 or 2; Vegetarian
    • Ingredients: unsalted butter; white sandwich bread; American cheese
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    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: shells pasta; unsalted butter; leeks; dry white wine; oil-packed sardines; flat-leaf parsley; lemons; breadcrumbs
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    • Categories: Vegan; Vegetarian
    • Ingredients: stale rustic bread; extra virgin olive oil
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    • Categories: Soups
    • Ingredients: unsalted butter; yellow onions; thyme sprigs; garlic; canned crushed tomatoes; chicken stock; heavy cream; cheddar cheese; poached chicken breasts; Dijon mustard; tarragon; potato buns
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    • Categories: Vegetarian
    • Ingredients: Dijon mustard; tarragon; potato buns
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    • Categories: Sauces, general; Side dish; French; Vegetarian
    • Ingredients: leeks; whole grain mustard; hard-boiled eggs; extra virgin olive oil; capers; cornichons; tarragon; chives; flat-leaf parsley; chervil
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    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: Brussels sprouts; extra virgin olive oil; lemon juice
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    • Categories: Quick / easy; Rice dishes; Stir-fries; Main course; Side dish; Vegetarian
    • Ingredients: yellow onions; carrots; peas; red bell peppers; eggs; garlic; fresh ginger; green onions; cooked white rice; soy sauce; Shaoxing rice wine; sesame oil; sesame seeds
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    • Categories: Stews & one-pot meals; Main course; French; North African
    • Ingredients: chicken thighs; extra virgin olive oil; garlic; dried apricots; green olives; thyme sprigs; dry white wine; honey; chicken stock; soy sauce
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    • Categories: Quick / easy; Main course; Cooking for 1 or 2
    • Ingredients: beef bone-in rib-eye steaks; extra virgin olive oil; thyme sprigs; unsalted butter; flaky salt of your choice; crispy-fried shallots
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    • Categories: Dressings & marinades; Cooking ahead; Vegetarian
    • Ingredients: shallots; buttermilk; vegetable oil; all-purpose flour; MSG
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    • Categories: Rice dishes; Main course; Cooking for 1 or 2
    • Ingredients: leftover roast chicken; nuoc cham; English cucumbers; white onions; lime juice; cooked jasmine rice; lettuce; carrots; mung bean sprouts; cilantro; basil; mint; roasted peanuts
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    • Categories: Dips, spreads & salsas; Sauces, general; Cooking ahead; Vietnamese
    • Ingredients: lime juice; fish sauce; bird's eye chiles
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    • Categories: Sauces for poultry; Main course; Cooking for 1 or 2
    • Ingredients: extra virgin olive oil; thyme sprigs; dry white wine; airline chicken breasts
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    • Categories: Sauces for fish; Main course; Winter; Cooking for 1 or 2
    • Ingredients: salmon fillets; bread; pine nuts; extra virgin olive oil; lemons; butter lettuce; peas
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    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: whole snapper; thyme sprigs; lemons; extra virgin olive oil; unsalted butter; dry white wine; parchment paper
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: russet potatoes; eggs; all-purpose flour; pistachio pesto
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    • Categories: Sauces, general; Cooking ahead; Italian; Vegetarian
    • Ingredients: roasted unsalted pistachio nuts; mint; pecorino Romano cheese; extra virgin olive oil
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Notes about this book

This book does not currently have any notes.

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.

  • Miso cod (Gindara misoyaki)

    • Acarroll on August 23, 2022

      The marinade gave this a weird flavor. I can't put my finger on it, but would not make again.

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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
  • Linked ISBNs
  • 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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