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

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    • Categories: Salads; Lunch; Cooking ahead
    • Ingredients: smoked whitefish; mayonnaise; hard-boiled eggs; celery; lemon juice
    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: extra virgin olive oil; morel mushrooms; shallots; unsalted butter; eggs; chives or green onions; pecorino Romano cheese
    • Categories: Chutneys, pickles & relishes; Dips, spreads & salsas; Thai
    • Ingredients: smoked trout fillets; coconut cream; shrimp; lean ground pork; tamarind paste; shallots; jalapeño chiles; red jalapeño chiles
    • Categories: Main course
    • Ingredients: lamb shoulder; garlic; anchovy fillets; sage; thyme; rosemary; extra virgin olive oil
    • Categories: Dressings & marinades; Quick / easy; Stews & one-pot meals; Main course; Cooking for 1 or 2; Cooking ahead; Philippine
    • Ingredients: distilled white vinegar; dark soy sauce; black peppercorns; garlic; bay leaves; chicken legs; cooked white rice; green onions
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: honey; apple cider vinegar
    • Categories: Dressings & marinades; Grills & BBQ; Appetizers / starters; Main course; Indian
    • Ingredients: garlic; fresh ginger; garam masala; turmeric; plain yogurt; boneless chicken thighs; red onions; cooked white rice; cilantro; lemons; skewers
    • Categories: Main course; Cooking for 1 or 2; Cooking ahead
    • Ingredients: swordfish steaks; extra virgin olive oil; red onions; red bell peppers; thyme sprigs; flat-leaf parsley
    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: frozen udon noodles; shiitake mushrooms; beech mushrooms; firm tofu; napa cabbage; Tokyo negi onions; carrots; dashi; yuzu ponzu sauce; wagyu beef rib-eye steaks
    • Categories: Main course; Cooking ahead; Mexican; Vegetarian
    • Ingredients: dried corn husks; poblano chiles; unsalted butter; corn ears; queso Oaxaca; fresh tamale masa
    • Categories: Main course
    • Ingredients: ground beef; ground pork; jamón trimmings; jamón fat; flat-leaf parsley; garlic; smoked paprika; red chile flakes; ricotta cheese; Italian breadcrumbs; eggs
    • Categories: Sauces, general; Appetizers / starters; Side dish; French; Vegetarian
    • Ingredients: asparagus; shallots; unsalted butter; tarragon; egg yolks
    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2; Mexican
    • Ingredients: mezcal; grapefruit juice; lime juice; simple syrup; sparkling water
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: 10-grain cereal; millet; whole wheat flour; milk; eggs; cooked brown rice; poppy seeds
    • Categories: Main course
    • Ingredients: boneless skinless chicken breasts; eggs; fine breadcrumbs; extra virgin olive oil; red sauce; mozzarella cheese; Parmesan cheese
    • Categories: Rice dishes; Soups; Main course; Mexican
    • Ingredients: whole chicken; white onions; jalapeño chiles; tomatoes; cilantro; cooked white rice; limes
    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; unsalted butter; American cheese
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: flour; brown sugar; butter; eggs; chocolate chips
    • Categories: Dressings & marinades; Main course
    • Ingredients: whole chicken; kosher salt; sumac; lemon juice; extra virgin olive oil
    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2; American
    • Ingredients: sweet onions; ground beef; American cheese; potato rolls
    • Categories: Stews & one-pot meals; Main course; Basque
    • Ingredients: chicken legs; kosher salt; extra virgin olive oil; garlic; dried chorizo sausages; red onions; red bell peppers; sweet paprika; dry red wine; canned chopped tomatoes; chicken stock; bay leaves; cooked white rice
    • Categories: Pizza & calzones; Main course; American; Vegetarian
    • Ingredients: bread flour; active dry yeast; extra virgin olive oil; canned crushed tomatoes; dried oregano; garlic powder; red chile flakes; mozzarella cheese
    • Categories: Main course
    • Ingredients: baby back pork ribs; chile powder; onion powder; ground cumin; garlic powder; barbecue sauce
    • Categories: Appetizers / starters; Main course; Korean
    • Ingredients: green cabbage; fresh ginger; garlic; lean ground pork; unsalted butter; dumpling wrappers; cabbage kimchi; light soy sauce
    • Categories: Pasta, baked; Main course; Vegetarian
    • Ingredients: elbow macaroni pasta; milk; eggs; sweet paprika; garlic powder; cottage cheese; assorted cheeses

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.

  • 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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