Fresh off of his #1 New York Times bestseller Joshua Weissman: An Unapologetic Cookbook Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level! Everyone knows flavor is important right? But what turns flavor into something even more spectacular? Texture! When flavor meets textures like creamy crispy or crunchy the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavor but then digs deeper by explaining how flavor interacts with six fundamental textures. Your first introduction is to Crunch where you'll learn how to make recipes including the most amazing fried chicken you'll ever taste french fries (of course) and arancini. Next is Chewy where you'll make recipes including New York bagels Jjolmyeon (spicy chewy noodles) and boba tea. Aerated features recipes like cheese foam challah bourbon french toast casserole and a lighter-than-air glazed donut. The Creamy chapter features 1-pound butter potatoes mac and cheese and tres leches. In fluid you'll indulge in birria tacos diner-style milkshakes and matzo ball soup. Finally the Fatty chapter features a 72-hour short rib with coffee caramel hamachi crudo and a Texas toast smashburger. With Joshua you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous! Here's what you'll find inside: - Six amazing texture chapters each with each with an insightful introduction that explains how each texture interacts with flavor. - Over 75 new and bold recipes made in the no-holds-barred way you expect from Joshua. - Incredible photography and plenty of the push-the-limits energy that can only come from one of the biggest cooking stars on the internet.
