As food consultants, skilled food photographers, and the columnists behind Popular Science’s “Kitchen Alchemy,” Aki Kamozawa and H. Alexander Talbot are among the most fascinating and talented food blogger couples (and individuals!) we’ve come across. Read more about Aki and Alex’s culinary adventures on their blog, Ideas in Food.
Everything spice blend (from the bagel) with just about everything. Ranch, a classic that enjoys being refined. In season now we are loving lavender flowers with blueberries, lemon verbena with mezcal, sea urchin and fresh corn.
The full title is Ideas in Food: Great Recipes and Why They Work. We are giving people a foundation for understanding what happens to their food when they cook it. The recipes are there to illustrate the science and then people can extrapolate the ideas in their own kitchens.
Each restaurant has its own personality and we learn plenty from the kitchens we spend time in. Picking one would be like choosing a favorite child. Most recently we cooked with Tony Maws and his team at Craigie on Main, in Cambridge. It was an amazing place with a great staff and we were able to bounce ideas off each other and inspire each other in the kitchen. It was a truly special experience.
Lobster. It’s one of my favorite foods and he always cooks it for me so that I can just sit back and enjoy it.
Mac and cheese, scrambled eggs, and pies of all kinds.
We had a great meal at Stella in Philly. [Our daughter] Amaya and Alex friendly [sic] with a great variety of delicious pizzas from truffle and egg to spicy pesto.
We respect the chefs who are in their kitchens, teaching, exploring, learning, creating and crafting. To list them all would take too long and I am sure we would leave off a few by mistake. Where the food is delicious, the chef has instilled his beliefs and the results are evident.
Alex: Lenny Philips, who first showed me how to cook professionally, and Ken Oringer, who pushed me to learn and learn and learn.
Aki: For me, I can think of three food writers that were instrumental in shaping my outlook on food at an early age. They were MFK Fisher, Laurie Colwin, and John Thorne. Every chef I have ever worked with has left their mark, and every meal I’ve ever eaten has taught me something. It’s a constant learning process.
Thank you. Our favorite role so far is parents and learning to cook with our daughter Amaya. Now if we could get paid for that, we would be onto something.
Most recently was pairing deserts with cocktails and looking at the aromatic qualities of both.
There are many individuals that would be a ton of fun to work with. Picking just one is not fair.
Our latest food obsession is aroma.
We would be cooking.
We used a Canon Digital Rebel up until a few months ago, with a macro lens. Now we use the Canon TSi and the Canon 24-70 lens. There is no food styling going on with the food other than how we would present the dishes. We edit the pictures, mostly working with white balance and fine tuning the images.
More questions to uncover and new ideas to pursue.
Thank you for allowing us to share the insights into our world.
Nikki Jong is an earth-friendly eater who’s never met a vegetable she didn’t adore. In addition to her edible plant obsession, she nurses a neverending hankering for sustainable seafood and is a champion oyster eater (and shucker). Nikki loves hoppy beers, bold, spicy reds, and believes that nothing beats a cold glass of moscato d’Asti on a hot summer afternoon. As Editor of The Menuism Blog, she has the pleasure of interviewing some of the hungriest, thirstiest and most ambitious folks in food and wine.