Cooking Education & Reference
![Daniel Holzman - [object Object] author](https://res.cloudinary.com/readsomnia/image/upload/authors/a_B0057DD3PY.jpg)
![Matt Rodbard - [object Object] author](https://res.cloudinary.com/readsomnia/image/upload/authors/a_B0120E6EY4.jpg)
Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts
In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking 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 everyone.
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.
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 everyone.
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.
Editorial Reviews
"Food IQ is a book for how we eat right now, filled with good advice, great recipes, and information that will fascinate even the most experienced cook. And I can't think of a better gift for someone who's new to the kitchen." -- Ruth Reichl, author of My Kitchen Year
"I've known Daniel since he was seventeen and from literally ‘hello' he was a million questions, with a million answers, running a million miles an hour. When I later met Matt, he was the exact same way. So when I heard that these two had come together to answer one hundred questions in the most thorough and explorative way, it made perfect sense. I can't wait to learn from them both, and I bet there's already a thousand more questions they are trying to figure out together right now." -- Roy Choi, chef and TV host
"Consider this book required reading. Packed with fresh food facts, expertly articulated research, and delicious, unique recipes (not to mention lots of witty banter!), Food IQ is the ultimate resource for the modern home cook. Matt and Daniel's beautiful work won't just sit on my shelf, it will be hauled endlessly between my bedside table and ingredient-laden kitchen counter for years to come." -- Gail Simmons, food expert, TV host, and author of Bringing It Home: Favorite Recipe from a Life of Adventurous Eating
"Food IQ has everything you've always wanted to know about food, but was afraid to ask. From deep dives into fancy salts and olive oils to the crispiest strategy for cooking boneless chicken breasts, Matt and Daniel answer the hows and whys of cooking, and provide plenty of recipes, to give home cooks the savoir-faire to take their kitchen skills to the next level…and beyond!" -- David Lebovitz, author of Drinking French and My Paris Kitchen
"A modern manifestation of what Harold McGee would have written if he were also a chef. The format and questions are so fun and engaging, yet the solid science and relatable explanations help people think through the ‘how' and ‘why' of creating delicious dishes practically. It's so darn dope." -- Thérèse Nelson, chef and founder of Black Culinary History
"A heart-warming story about how a shared love of food led to a lifelong friendship. Food IQ is an incredible resource for some of the most commonly asked cooking questions." -- Eric Ripert, chef-owner of Le Bernardin
"Add Food IQ to the short list of great books that combine essays, superb recipes, and relatable wisdom to help anyone cook in a smarter way with more impressive results. Daniel and Matt answer the questions that befuddle...
"I've known Daniel since he was seventeen and from literally ‘hello' he was a million questions, with a million answers, running a million miles an hour. When I later met Matt, he was the exact same way. So when I heard that these two had come together to answer one hundred questions in the most thorough and explorative way, it made perfect sense. I can't wait to learn from them both, and I bet there's already a thousand more questions they are trying to figure out together right now." -- Roy Choi, chef and TV host
"Consider this book required reading. Packed with fresh food facts, expertly articulated research, and delicious, unique recipes (not to mention lots of witty banter!), Food IQ is the ultimate resource for the modern home cook. Matt and Daniel's beautiful work won't just sit on my shelf, it will be hauled endlessly between my bedside table and ingredient-laden kitchen counter for years to come." -- Gail Simmons, food expert, TV host, and author of Bringing It Home: Favorite Recipe from a Life of Adventurous Eating
"Food IQ has everything you've always wanted to know about food, but was afraid to ask. From deep dives into fancy salts and olive oils to the crispiest strategy for cooking boneless chicken breasts, Matt and Daniel answer the hows and whys of cooking, and provide plenty of recipes, to give home cooks the savoir-faire to take their kitchen skills to the next level…and beyond!" -- David Lebovitz, author of Drinking French and My Paris Kitchen
"A modern manifestation of what Harold McGee would have written if he were also a chef. The format and questions are so fun and engaging, yet the solid science and relatable explanations help people think through the ‘how' and ‘why' of creating delicious dishes practically. It's so darn dope." -- Thérèse Nelson, chef and founder of Black Culinary History
"A heart-warming story about how a shared love of food led to a lifelong friendship. Food IQ is an incredible resource for some of the most commonly asked cooking questions." -- Eric Ripert, chef-owner of Le Bernardin
"Add Food IQ to the short list of great books that combine essays, superb recipes, and relatable wisdom to help anyone cook in a smarter way with more impressive results. Daniel and Matt answer the questions that befuddle...
Readers Top Reviews
food lover in mic
Excellent new cookbook . Have learned alot from this book in a short time. Exciting book on food and culture with great illustrations. Recipes look delish.
Benjamin Wheelock
This is the most fun, readable food book I own. It's a beautiful book filled with great illustrations, and the authors are super knowledgable and funny. I don't agree with everything they say -- they don't even agree with each other half the time, which keeps things lively -- but I trust the wisdom and the advice. Not just the authors -- the lineup of chefs they got to contribute is incredible. I know this book will make me a better, smarter cook, and it's going to be a go-to gift for a long time.
jose InmanBenjami
What a great team these two are! I want to be their neighbor or just hang out with them and listen to their banter and irreverent comments about food that I’ve thought to be way out of my league. You made me believe that I didn’t have to belong to the elite to love food as I do. Daniel, just the fact that you left your over the top fancy restaurant because you felt that us commoners should be privy to such experiences speaks enough volumes to me that I want to adopt you as my own. And Matt, that actually goes for you too but I know I’d have to fight your mom to the end for you! You are an amazing writer and pretty damn funny. I can only dream of some day meeting you to confirm that you guys are real. I also loved your Koreatown Matt. I’m afraid that I may not be as brave eating some delicacies you write about although I consider myself pretty adventurous. The tongue for example showed up on our dinner table growing up with some type of bernaise lemony sauce. I don’t think I ever realized it was cow’s tongue so I ate it. Kind of had to. Now that I know and can see an actual tongue, I can’t bring myself to eat it. Sorry for the rant. I love you two from afar so much and can’t wait to see what you’ll come up with next!
Erin Hjose InmanB
This is my favorite new cookbook and kitchen reference! It’s really accessible and engaging, and I’ve already learned so much. If you’ve ever wondered how to cook restaurant-quality pasta, or when it’s ok to use frozen veggies, or whether it’s worth it to splurge on expensive knives, check it out.
hi ok bkErin Hjos
I really enjoyed reading through the 100 questions in Food IQ and read through in almost one sitting. While I am not an amazing cook, I feel like I knew my way around the kitchen pretty well. This book changed the game in so many areas. I will now buy onions and potatoes differently, will salt my food better, and will cook more with frozen fish and vegetables. The authors have a really fun and funny way of relating to topics, and I really enjoyed all the chef and food writer interviews peppered throughout.
![Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook] book cover](https://res.cloudinary.com/readsomnia/image/upload/covers/c_1984859722.jpg)
![Franklin Smoke: Wood. Fire. Food. [A Cookbook] book cover](https://res.cloudinary.com/readsomnia/image/upload/covers/c_1984860488.jpg)
