Advance praise for
Maximum Flavor: Recipes That Will Change the Way You Cook

“Aki and Alex have packed this cookbook full of ingenious ideas. Your food will look professional but will actually be simple to make because they’ve already done the heavy mental lifting for you.”

– David Chang, chef-owner of Momofuku


“In today’s cluttered and often confusing food world, Aki Kamozawa and H. Alexander Talbot are bright lights I always look to for guidance. Their intelligence and, critically, their curiosity lead them down paths I have never traveled or even thought to. I welcome every new word, recipe, and technique from this talented couple and am thrilled to have Maximum Flavor in my kitchen.”

– Michael Ruhlman, author of Ratio


“It’s been a long time since I have read a book full of so many new tips and techniques. From fermentation 101 to brilliant new uses for the pressure cooker, Maximum Flavor is guaranteed to make cooking more fun and rewarding.”

– Sean Brock, executive chef of McCrady's


“Who ever says the sequel is the tour de force? It turns out that Maximum Flavor, the follow up to Ideas in Food, is a clever and eloquent fusion of food science tips and techniques that lead you to even better versions of many familiar and appetizing dishes. From a perfected recipe for French fries to caramel sauce with fresh ginger, this book is filled with simple ways to make some of our most beloved foods taste better than ever before.”

– Alex Guarnaschelli


“I have been using Aki and Alex’s blog, Ideas in Food, for years as a source of inspiration. I was excited to see that they bound all of their thoughtfulness, passion, and delicious recipes into a book, so even more people can maximize flavor in their home kitchens.”

– Grant Achatz, chef-owner of Alinea


“This book is a joy to read, with Alex and Aki at their most approachable and engaging. A must for anyone who loves to cook.”

– Daniel Patterson, chef-owner of Coi


“It’s simple: Aki and Alex are some of the smartest cooks around. Their sensible modern approach to making food better is inspiring.”

– Richard Blais


Maximum Flavor is a book that reminds me why I cook: to make things that simply taste good. This is a book for everyone to cook from—not just to look at the stunning pictures.”

– Michael Voltaggio


“Aki and Alex redefine the pursuit for incredible flavor through their original ideas and techniques. Maximum Flavor will change the way we cook and will inspire curiosity and new possibilities in professional and home kitchens alike.”

– Bryan Voltaggio


Advance praise for
Ideas in Food: Great Recipes & Why They Work

“Alex and Aki have done the hard work—this book will enlighten any cook with its insightful recipes and new perspectives on food. I will make sure to have a copy on hand at all of our restaurants.”

– David Chang, chef-owner of Momofuku


Ideas in Food is filled not only with intriguing recipes but also enormous intelligence and thoughtfulness about the way food works and why, everything from the simple stuff, such as fruits and vegetables, to the bizarre, including 'meat glue.' Alex and Aki are serious players with food, and here they tell you all the cool stuff they've figured out. I love this book.”

– Michael Ruhlman, author of Ratio


“Alex and Aki have produced an essential reference book that belongs on the shelf of every fan of contemporary cooking. By exploring the building blocks of flavor from the garden to the test kitchen, it opens a fascinating window on the past, present, and future of American cuisine.”

– Michael Anthony, executive chef of Gramercy Tavern


“I am so excited about Aki and Alex's book. I have been a fan for many years and am constantly inspired and educated by their work! I can't wait to cook my way though these pages and add these new techniques to my repertoire.”

– Johnny Iuzzini, head judge of Top Chef Just Desserts
and author of Dessert FourPlay


“Alex and Aki's excitement and enthusiasm is contagious and it gives both professional and home cooks alike a kick start of creativity with the turn of every page.”

– Chris Cosentino, chef-owner of Incanto


“Finally! A cookbook that puts it all into perspective. Aki and Alex blaze the culinary trail, looking under every rock they come across and sharing their insightful discoveries along the way. This is a book that will open the eyes of professional chefs and home cooks alike.”

– Sean Brock, executive chef of McCrady's


“Alex and Aki have done a remarkable job of explaining many techniques and ingredients in the modern kitchen. I'm excited to see a book that makes this approach accessible to more people and that also includes delicious recipes.”

– Wylie Dufresne, chef-owner of wd~50


“Aki and Alex share a mission—to change the way we think about both what we cook and how we cook. Delicious ideas leap from every page, easily put to immediate use in the kitchen. Painstakingly researched yet highly readable, Ideas in Food lays out the science behind cooking in a precise and personal way that we can all grasp!”

– Michael Laiskonis, executive pastry chef of Le Bernardin


“I have been a fan of Alex and Aki's website Ideas in Food for years and have always found it an incredible inspiration. It is fantastic that they have crafted an easy-to-read and informative book for everyone to enjoy.”

– Grant Achatz, chef-owner of Alinea


“A fantastic glimpse into the minds of two of the most creative cooks in the country, Ideas in Food brings modern restaurant techniques and sensibilities into the home kitchen. A must for anyone interested in new ways of looking at food.”

– Daniel Patterson, chef-owner of Coi

©2024 Aki Kamozawa & H. Alexander Talbot, Ideas in Food, LLC. All Rights Reserved.

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