In this eagerly anticipated cookbook, the Voltaggio brothers present their cuisine through an exploration of 20 food families of ingredients. Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.
Bryan and Michael Voltaggio have been called two of the most talented chefs of their generation. Best known for their skillful competition as the finalists on the Emmy-winning sixth season of Bravo’s “Top Chef” program, the Voltaggio brothers have received high praise for their debut cookbook, VOLT ink. In this eagerly anticipated cookbook, the brothers present their cuisine through an exploration of 20 food families of ingredients. Chef Charlie Palmer, one of the brothers’ mentors, writes in his foreword to the book, “There are no better examples of kitchen craftsmen in our exciting culinary era than the Voltaggio brothers,” and celebrated chef Jose Andres calls the brothers “both amazing and talented cooks, among the best I know.” Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.
Unique in its organization, VOLT ink. is stunningly photographed, featuring full-color images for every recipe along with glimpses throughout of the brothers at work in their respective restaurants. The recipes have been thoroughly tested to make even the most scientific-seeming techniques reproducible for everyone.
This edition includes an exclusive collaborative recipe for a re-imagined strawberry shortcake, based on the brothers’ shared memories of a favorite dessert prepared by their mom, along with a video that captures the brothers cooking the recipe together. Also included are two video recipe demonstrations, one from each brother. Bryan shows us his creative take on backyard barbecue using sablefish instead of pork ribs and pressure-cooked hazelnuts in lieu of baked beans. Michael reveals his inventive way to cook octopus, tenderizing it in minutes using a pressure cooker, and serving it with a mind-blowing buttered popcorn puree and piquillo pepper “paper.”
A collection of stories from the brothers themselves-touching on their shared childhood, their respective mentors and collaborators, and what inspires their cooking-gives a glimpse into what makes these culinary artists and craftsmen tick. This cookbook is sure to delight anyone interested in the art and craft of modern cooking.
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