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

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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Snacks; Cooking for 1 or 2; Mexican; Vegetarian
    • Ingredients: white onions; lime juice; avocados; mayonnaise; cilantro; tortilla chips
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    • Categories: Main course; Mexican
    • Ingredients: pork butt; MSG; Anaheim chiles; white onions; garlic; chicken stock; tomatillos; cilantro; lime juice; corn tortillas; queso fresco
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    • Categories: Sauces, general; Cooking ahead; Vegetarian; Vegan
    • Ingredients: garlic; extra virgin olive oil; red chile flakes; canned tomatoes; basil
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    • Categories: Rice dishes; Main course; Side dish; Spring
    • Ingredients: chicken stock; yellow onions; Arborio rice; dry white wine; frozen sugar snap peas; frozen peas; frozen spinach; frozen asparagus; unsalted butter; flat-leaf parsley; mint; pecorino Romano cheese
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: raw almonds; all-purpose flour; butter; eggs; plain yogurt; fruit of your choice; white sugar; egg whites; turbinado sugar
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Puerto Rican
    • Ingredients: chicken drumsticks; chicken thighs; apple cider vinegar; basmati rice; cubanelle peppers; yellow onions; cilantro; red bell peppers; garlic powder; sweet paprika; turmeric; bay leaves; tomato paste; bouillon cubes; canned pigeon peas; capers; corn kernels; Spanish green olives; sazón con culantro y achiote
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    • Categories: Egg dishes; Sandwiches & burgers; Lunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; mayonnaise; chives or green onions; soft white bread
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    • Categories: Side dish; Italian; Vegetarian; Vegan
    • Ingredients: dried white beans; garlic; bay leaves; carrots; yellow onions; extra virgin olive oil; oregano; red chile flakes
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    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: vegetable oil; Spanish onions; garlic; sour cream; garlic powder; onion powder; MSG
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    • Categories: Appetizers / starters; Main course; Italian
    • Ingredients: fish of your choice; extra virgin olive oil; Calabrian chiles in oil; smoked Maldon salt
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    • Categories: Appetizers / starters; Main course; Japanese
    • Ingredients: fish of your choice; lime juice; yuzu juice; instant dashi stock; green onions
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    • Categories: Appetizers / starters; Main course; Mexican
    • Ingredients: fish of your choice; sesame seeds; lime juice; adobo sauce
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    • Categories: Main course; Cooking ahead
    • Ingredients: boneless skinless chicken breasts; eggs; fine breadcrumbs; extra virgin olive oil
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    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Mexican
    • Ingredients: beef tongue; white onions; garlic; Mexican lager; oregano; bay leaves
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    • Categories: Quick / easy; Main course; Cooking for 1 or 2
    • Ingredients: extra virgin olive oil; flaky salt; frozen New York strip steaks
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    • Categories: Pasta, doughs & sauces; Cooking ahead; Italian; Egg-free; Vegetarian; Vegan
    • Ingredients: all-purpose flour; semolina flour
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; American
    • Ingredients: asparagus; shrimp; eggs; iceberg lettuce; tomatoes; mayonnaise; ketchup; Tabasco sauce; Worcestershire sauce; sweet paprika; green onions
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    • Categories: Side dish
    • Ingredients: unsalted butter; Belgian endive; thyme sprigs; chicken stock
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    • Categories: Cooking ahead; Vegetarian; Vegan
    • Ingredients: vine tomatoes; extra virgin olive oil; garlic; thyme sprigs
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    • Categories: Side dish; Asian; Vegetarian; Vegan
    • Ingredients: spicy chile crisp; frozen edamame; light soy sauce; lime juice
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    • Categories: Dressings & marinades; Sauces, general; Cooking ahead; Japanese; Vegetarian; Vegan
    • Ingredients: vegetable oil; yellow onions; garlic; gochugaru; MSG; dried minced garlic; dried minced onions; sesame seeds; sesame oil
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    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2
    • Ingredients: sparkling wine; crème de cassis; lemons
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    • Categories: Egg dishes; Rice dishes; Lunch; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: boneless skinless chicken thighs; yellow onions; dashi; mirin; sake; light soy sauce; eggs; green onions; cooked short grain rice
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    • Categories: Stocks; Cooking ahead; Japanese
    • Ingredients: kombu; bonito flakes
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    • Categories: Quick / easy; Cooking ahead; Vegetarian; Vegan
    • Ingredients: extra virgin olive oil; garlic
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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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