Joshua Weissman: Texture Over Taste

Joshua Weissman: Texture Over Taste is a cookbook by Joshua Weissman that examines how texture contributes to the eating experience. It begins by introducing the elements of flavour, then uses stories and visualisations to consider how texture, alongside flavour, shapes the way food is enjoyed.

Organised around six fundamental textures, the book builds each chapter around a single theme. Across more than 75 recipes, Weissman explores crunchy, chewy, aerated, creamy, fluid and fatty dishes, with examples ranging from fried chicken, french fries and arancini to New York bagels, spicy chewy noodles and brown sugar boba tea. Additional recipes include cheese foam, challah bourbon french toast casserole, glazed doughnuts, mashed potatoes, baked mac and cheese, tres leches, birria tacos, diner-style milkshakes, matzo ball soup, a 72-hour short rib with coffee caramel, hamachi crudo and a Texas toast smashburger.

Key details

• Cookbook by Joshua Weissman
• Focuses on texture as part of how food is experienced
• Structured around six fundamental textures
• Includes more than 75 recipes
• Chapter introductions explain how each texture affects flavour

Synopsis

Joshua Weissman sets out an approach to cooking that places texture alongside flavour, showing how combinations such as creamy, chewy and crunchy can change the way food is perceived. The book introduces the elements of flavour before exploring six core textures through chapter introductions, stories and visualisations.

Each texture is then developed through a broad selection of recipes, including fried chicken, bagels, cheese foam, mac and cheese, birria tacos and short rib with coffee caramel.