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

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    • Categories: Quick / easy; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: plain yogurt; shallots
    • Accompaniments: Sprouted chickpea falafel
    • Categories: Cookies, biscuits & crackers; Quick / easy; Cooking ahead; Vegan
    • Ingredients: sourdough starter; whole wheat flour; dark rye flour; extra virgin olive oil; rosemary; Maldon salt
    • Categories: Chutneys, pickles & relishes; Cooking ahead; Korean
    • Ingredients: coarse sea salt ; napa cabbage; sweet rice flour; white onions; Asian pears; fresh ginger; garlic; Korean red chiles; Korean salted fermented shrimp; gochugaru; green onions; daikon radishes
    • Categories: Jams, jellies & preserves; Cooking ahead; Vegan
    • Ingredients: whole star anise; cinnamon sticks; cherries; brandy
    • Categories: Main course; Cooking ahead; Chinese
    • Ingredients: whole duck; maltose syrup; soy sauce; hoisin sauce; five-spice powder
    • Categories: Quick / easy; Dips, spreads & salsas; Cooking ahead; Middle Eastern; Vegetarian; Vegan
    • Ingredients: dried chickpeas; garlic; lemon juice; tahini; extra virgin olive oil; sweet paprika
    • Accompaniments: Sprouted chickpea falafel
    • Categories: Cooking ahead; Vegetarian; Vegan
    • Ingredients: dried soybeans; nigari
    • Categories: Dressings & marinades; Main course; Cooking for 1 or 2
    • Ingredients: black peppercorns; coriander seeds; juniper berries; bay leaves; garlic; center-cut pork chops; thyme sprigs; unsalted butter
    • Categories: Sauces, general; Cooking ahead; Vegetarian; Vegan
    • Ingredients: Fresno chiles; garlic; kosher salt; distilled white vinegar
    • Categories: Dressings & marinades; Fried doughs; Main course
    • Ingredients: whole chicken; buttermilk; sweet paprika; garlic powder; vegetable oil; all-purpose flour; cornstarch
    • Categories: Jams, jellies & preserves; Cooking ahead; Vegan
    • Ingredients: sugar; pectin; prepared calcium powder; apple cider (alcohol-free); Laird's applejack; lemon juice
    • Categories: Main course; Cooking ahead
    • Ingredients: kosher salt; Insta cure #1; honey; ground cloves; boneless ham roast
    • Categories: Main course; Cooking ahead; Middle Eastern; Vegetarian; Vegan
    • Ingredients: dried chickpeas; parsley; cilantro; dill sprigs; onions; garlic; ground cumin; ground coriander; vegetable oil; sesame seeds; chickpea flour
    • Accompaniments: Homemade shallot labneh; Homemade hummus

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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