Creating a False Egg
Everything you wish an egg could be...
- © Copyright 2005-2008
©Ideas in Food, Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
Ideas in Food the Photographs Book One
Or you can pick it up in New York City at Kitchen Arts & Letters 1435 Lexington Ave, (212)876-5550.
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Key Ideas
Seen Elsewhere
- Chef's blogs -- even sharper than their knives - Los Angeles Times
- Behind the Blog: Ideas in Food: Food + Cooking : gourmet.com
- Opinionated About Dining: At Home with Ideas in Food
- Food and Philosophy: Eat, Think, and Be Merry: Books: Fritz Allhoff,Dave Monroe
- THE CURIOUS COOK; The Essence of Nearly Anything, Drop by Limpid Drop - New York Times
- Interview with H. Alexander Talbot and Aki Kamozawa | Food & Wine
- Pacojet Recipe Contest at the International Chefs Congress on StarChefs.com
- eG Forums -> Ideas in Food
- Flavor crystals: love salt but hate the sodium? Try seasoned salt. It has less sodium than table salt�and adds a new dimension of taste and texture to any dish | Natural Health | Find Articles at BNET.com
- Signature of Excellence Holland America Line
Thought Provoking Materials
Fritz Allhoff: Food and Philosophy: Eat, Think, and Be Merry
Coming out at the end of October and featuring an essay by Aki & Alex.Julia Cameron: Artist's Way: A Spiritual Path to Higher Creativity
An oldie that's sstill as relevant as the day it was published.Michael Pollan: The Omnivore's Dilemma: A Natural History of Four Meals
- Edited by G O Philips and P A Williams: Handbook of Hydrocolloids
A great resource. Patricia Ryan Madson: Improv Wisdom : Don't Prepare, Just Show Up
Life isn't scripted.Twyla Tharp: The Creative Habit: Learn It and Use It for Life
Dr. Seuss: Green Eggs and Ham
Taste EverythingMICHAEL J. GELB: How to Think Like Leonardo da Vinci: Seven Steps to Genius Every Day
Stretch your brain & your horizons.Harold McGee: On Food and Cooking: The Science and Lore of the Kitchen
Because sometime's it's important to understand what the rules are in order to bend them to suit.Paul Arden: It's Not How Good You Are, Its How Good You Want to Be : The World's Best Selling Book
Daily inspirations.James Young: A Technique for Producing Ideas (Advertising Age Classics Library)
Edouard Loubet: A Chef in Provence
The preface alone is worth the cost of the book...2 star Michelin chef, gorgeous and unusual ingredients and an engaging philosophy. There's definitely more to it than your average "Chef's Cookbook."
Classics
- Patricia Wells: Simply French
- Stephanie Alexander: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
- Harold McGee: On Food and Cooking: The Science and Lore of the Kitchen
- Shirley Corriher: Cookwise: The Secrets of Cooking Revealed
- Marcel Cottenceau: The Professional Charcuterie Series: 2 Volume Set
- Merle Ellis: Cutting Up in the Kitchen
A classic for anyone who cooks with meat. Antonio Carluccio: Carluccio's Complete Italian Food
This is an absolutely fabulous reference book for Italian cooking.Bernard Luce: Gastronomique Dictionnaire/Gastronomic Terms Dictionary
A necessary reference.A. Imeson: Thickening and Gelling Agents for Food
For those who enjoy playing with their food.- Marc Veyrat: Herbier Gourmand
Herbs from the wild. Check with Kitchen Arts & Letters. - Pedro Subijana: La Cocina de Akelare, el sueno de Pedro Subijana
Kitchen Arts & Letters is your source. Colman Andrews: Catalan Cuisine : Europe's Last Great Culinary Secret
Eye opening, substantial and our first real Catalan cookbook.Madeleine Kamman: The New Making of a Cook: The Art, Techniques, and Science of Good Cooking
Just read it.- Alain Senderens: The Three-Star Recipes of Alain Senderens
Precision in food and wine.
Food Writing
- Simon Hopkinson: Roast Chicken And Other Stories
- Gillian Riley: The Oxford Companion to Italian Food (Oxford Companion To...)
Joseph Wechsberg: Blue Trout and Black Truffles: The Peregrinations of an Epicure
Peter Reinhart: Brother Juniper's Bread Book: Slow Rise as Method and Metaphor
Jeffrey Steingarten: It Must've Been Something I Ate: The Return of the Man Who Ate Everything
- Mimi Sheraton: From My Mother's Kitchen: Recipes and Reminiscences
- James Villas: Villas at Table: A Passion for Food and Drink
Personal Standards
- Marco Pierre White: White Heat
- Elizabeth Schneider: Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs
- Christopher Kimball: The Yellow Farmhouse Cookbook
- King Arthur Flour: King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
Jeffrey Hamelman: Bread: A Baker's Book of Techniques and Recipes
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Notebooks
- Starting Over Again
Download StartingOverAgain.pdf (221.4K) - The Evolutions of a Cook
Download Evolutionsofacook.pdf (746.6K) - When Inspiration Meets Creativity
Download WhenInspirationMeetsCreativity.pdf (460.0K) - From Idea to Execution
Download FromIdeatoExecution.pdf (506.2K) - Innovation
Download Innovation.pdf (952.9K) - More From the Yellow Notebooks
Download MoreFromTheYellowNotebooks.pdf (2040.1K) - Twelve Courses
http://Download twelveorganized.pdf (2271.2K) - The Culinary Chasm
http://Download TheCulinaryChasm.pdf (163.2K) - Creativity and Surprise
http://Download CreativityandSurprise.pdf (1345.6K)
Stellar video Mr. Mackey.
Posted by: Matt | February 15, 2008 at 01:13 PM
i just love ur videos...so inspiring, keep making them and now for Aki...yes u will smile too, but not to worry i am taken...clearly i can see your 6-pack and pecks under that t-shirt...very sexy...aki, perhaps for taping u shud buy him one size larger or don't let him work out so much...(am I right?)...hey i am human (and happily married!)
Posted by: Natalie Sztern | February 15, 2008 at 03:41 PM
*Great* stuff. (I'm watching shortly before diving into some cooking testing of my own.)
One question, though - what's "methocell"?
Posted by: Hugh | February 15, 2008 at 08:35 PM
Do you guys have a beginner's list of the methocel types and how they work (i.e. cooking temps, final gelling state, etc.)? I've been trying to find "The beginner's guide to sweet, sweet food chemicals as i would like to start using them in my kitchen, but can't seem to find the answers. HELP!!!
Posted by: Justin | February 16, 2008 at 12:56 AM
Forget plastic wrap and get some plastic easter egg shells. cryo then poach sv. then roll in deviled egg powder
Posted by: brad kilgore | February 16, 2008 at 02:24 AM
Do you happen to have a recipe for the brown butter lime pickle hollandaise? That sounds amazing...
Posted by: Mike | February 17, 2008 at 10:51 PM
Chefs -
I've recently come across TIC Gums' line of methylcellulose powders, sold under the name Ticacel. as i understand it, they're mostly analogous to Dow's SG line, in that they gel when heated. would you happen to know specific equivalences between the two product lines?
Ticacel HV - gels at 132-148F
Ticacel LV - gels at 118-132F
Ticacel 824-MP - gels at 138-154F
Posted by: Jeffje | February 18, 2008 at 11:45 AM
Hi alex!that was a great video. Is there any substitutes for methylcell?
Posted by: alex | February 19, 2008 at 01:33 AM
Inspiring video, I think I would want to try this preparation with a sweet cream custard white and lemon-lime yolk.
Posted by: Mister Scratch | February 19, 2008 at 03:58 PM
I absolutely love your site, ideas, etc. But man I would love a list of sources for Methocel and some really basic tutorial type stuff. At the very least a list of sources.
Posted by: Aaron Salvo | March 15, 2008 at 09:40 AM
In the DOW range, where-a-bout can you find SGA150,SGA16,F50 and A15C? I cant find 'em anywhere in the samples.
Posted by: Dr. Acula | March 31, 2008 at 04:42 PM