There might be something to be said for reinventing the wheel. After all, when it comes to…say…chicken pot pie, is the way we’ve always made it really the best? Or is there a way to make that pie crust crispier, that filling even more savory, that chicken more tender? In Maximum Flavor, Aki Kamozawa and H. Alexander Talbot make no assumptions about the foods we cook every day. Some of their findings might take you by surprise, some might stretch your whole concept of “home cooking,” but they will always result in a tasty meal.
