Can the world of food and cuisine be broken down into just eight ingredients? That’s the argument made by Ali Bouzari, who joins host Shari Bayer, in his latest book. ‘Ingredient’ takes a capital ‘I’ because they’re building blocks to be used when “trying to find out what makes this recipe so good or when it’s falling short.”
— Ali Bouzari (@AliBouzari) August 21, 2016
The eight Ingredients are Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat, and thinking about what they bring to your dishes is a smart way to up your game. Bouzari would know: he’s a chef with a Ph.D. in food biochemistry. His insights are accompanied by illustrations by Jeff Delierre and photographs by National Geographic Explorer Jason Jaacks.
Enzymes = tiny Protein robot sous chefs. Workin’ on savory meat, tender bread, sweet peas, and brown-proof avocados. pic.twitter.com/BWfB4GPLa6
— Ali Bouzari (@AliBouzari) September 14, 2016
“This book isn’t just for Thomas Keller and chefs in that upper stratosphere. It’s for a college student just trying to figure out how to keep ramen noodles from sticking together. […] The point of it is to give you a roadmap that can stick in your head and you can follow regardless of what is physically in front of you in the pan.” [26:40] – Ali Bouzari