Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts
By Daniel Holzman & Matt Rodbard
An informative, entertaining, and essential guide to talking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer).
"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 even serious pros (though we won’t admit it!) and the result is a delicious buffet of adventure learning. Interviews with famous cooks, writers, and chefs are the icing on the cake that I strongly suggest everyone take a second helping of.” — Andrew Zimmern, chef and TV host
“Food IQ is like having a chef buddy with you at all times, whispering suggestions in your ear. Rodbard and Holzman have a unique ability to drill into the psyche of home cooks and answer the questions they didn’t even know they should be asking.” — Josh Scherer, cookbook author and co-host of A Hot Dog Is a Sandwich podcast
"As a casual foodie who has graduated from using kosher salt to craving yuzu kosho, Food IQ is the book I didn’t know I needed. With good cheer (and advice for good kimchi – page 292!) Daniel and Matt have scaled the kitchen walls that separate professional cooks from curious eaters and the results are inspiring – not to mention delicious." — Andy Greenwald, critic, showrunner, co-host of The Watch podcast
Koreatown: A Cookbook
By Deuki Hong & Matt Rodbard
A New York Times bestseller and one of the most praised Korean cookbooks of all time.
"Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. Koreatown thrills with flavors that will change your life." — Anthony Bourdain
"Unwrap the world of Korean-American food through a guide demystifying the cuisine of fire and fermentation." — The New York Times
"The last Korean cookbook that you will ever need." — Vice
"In the burgeoning genre of cookbooks written as much to be read as to be cooked from, Koreatown paints a portrait of America's vibrant Korean-American communities and invites a broad audience to experiment with this style of cooking." — Eater
"Korean food is built on bold flavors: spicy pickled vegetables, sweet, smoky meats and pungent, salty stews. That can be a little intimidating for some American diners. But the authors of Koreatown have changed that." — NPR "Morning Edition"
“Recipes for jajangmyeon abound. Deuki Hong and Matt Rodbard put a fine one into their recent cookbook, Koreatown.” — New York Times Magazine
"A detailed and sharply written collection that includes nearly 100 recipes, as well as photos, short essays, and interviews that explore various K-towns across the U.S." — Publishers Weekly (starred review)
Sheet Pan Chicken
By Cathy Erway and the Editors of TASTE
Named one of the best cookbooks of the year by Forbes and The San Francisco Chronicle.
“For the chicken aficionado, Cathy Erway’s treatise is sure to delight. This gorgeous collection of delicious recipes is sure to bring joy to the cook and eaters alike.” —Nik Sharma, cooking columnist and author of Season and The Flavor Equation
“While more than half the recipes are quick to execute, [Erway] digs deeper with her signature sharp and delicious prose to show the real reason to rely on sheet pan cooking.”—Mary-Frances Heck, Food & Wine
“In celebrating chicken and sheet pans—two of the most versatile things around—Cathy Erway reminds us that home cooks around the world have always been making memorable, flavorful meals with simple ingredients. Now we get to add them to our repertoires.”—Julia Turshen, bestselling cookbook author, founder of Equity at the Table, and host of Keep Calm & Cook On
“You can never have too many recipes for sheet pan chicken. Cathy Erway has traveled the globe and produced an inspired collection of dishes. Sheet Pan Chicken is a book so useful I know it will end up splattered and worn.”—Diana Henry, award-winning food writer and author of Simple and From the Oven to the Table
Lasagna: A Baked Pasta Cookbook
By Anna Hezel and the Editors of TASTE
Named one of the best cookbooks of the year by Bon Appetit, Eater, The Food Network.
“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.” —Deb Perelman, Smitten Kitchen
“Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.” —Jim Davis, creator of Garfield
“What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl