Joshua Weissman: Texture Over Taste

Joshua Weissman presents a cookbook centered on texture as a key element of the eating experience. The book begins by introducing flavor elements, then explores six fundamental textures—crunchy, chewy, aerated, creamy, fluid, and fatty—through over 75 recipes. Each texture chapter opens with an introduction explaining how it impacts flavor. The crunchy section includes fried chicken, french fries, and arancini. Chewy recipes feature New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. Aerated dishes include cheese foam, challah bourbon french toast casserole, and glazed donuts. Creamy recipes offer mashed potatoes, mac and cheese, and tres leches. Fluid recipes feature birria tacos, diner-style milkshakes, and matzo ball soup. Fatty dishes include 72-hour short rib with coffee caramel, hamachi crudo, and Texas toast smashburger. Weissman encourages readers to approach cooking and food from a different perspective, emphasizing that texture completes the eating experience.