Aki Kamozawa is the coauthor of Ideas in Food and Maximum Flavor; in 2011, she and her husband, H. Alexander Talbot, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania. H. Alexander Talbot is the coauthor of Ideas in Food and Maximum Flavor; in 2011, he and his wife, Aki Kamozawa, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania.
Will utterly delight anyone who has endured unsuccessful
gluten-free recipes.--Nathan Myhrvold
Aki and Alex blaze the culinary trail, looking under every rock
they come across and sharing their insightful discoveries along the
way.--Sean Brock, executive chef of restaurants McCrady's and Husk,
South Carolina
Aki and Alex redefine the pursuit for incredible flavor through
their original ideas and techniques.--Bryan Voltaggio, chef/owner
of restaurants VOLT, Lunchbox, Family Meal, RANGE, and Aggio
In today's cluttered and often confusing food world, Aki Kamozawa
and H. Alexander Talbot are bright lights I always look to for
guidance.--Michael Ruhlman, author of Soul of a Chef, Ratio, and
Twenty
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, winner of Bravo's Top Chef All-Stars and
author of Try This at Home
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