Gluten-Free Flour Power

Will utterly delight anyone who has endured unsuccessful gluten-free recipes.–Nathan MyhrvoldAki 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 CarolinaAki 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 AggioIn 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 TwentyIt’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

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.