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Joshua Weissman: Texture Over Taste Hardcover – October 17, 2023

by Joshua Weissman (Author)
4.8 4.8 out of 5 stars 1,168 ratings
Editors' pick Best Books of the Year 2023
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NEW YORK TIMES BESTSELLER • Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level!

Everyone knows flavor is important, right? But what's that secret sauce that turns eating into an unforgettable experience? It's the secret sauce that nobody seems to talk about enough—it's not flavor, it's texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something entirely new and utterly fantastic. Flavor is one thing, but texture is what really makes the experience complete.

In Joshua Weissman: Texture Over Taste, Joshua Weissman introduces you to the elements of flavor, then uses stories and fun visualizations to dive deeper and teach you about the six fundamental textures that create some of the greatest food experiences you'll ever enjoy. Joshua then explores each texture through over 75 spectacular recipes. In the "Crunchy" chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever tasted, french fries (of course), and arancini. "Chewy" is where you'll discover recipes like his personal never-been-shared recipe for New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. "Aerated" features a cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. "Creamy" is where you'll indulge in one-pound-of-butter mashed potatoes, perfectly baked mac and cheese, and decadent tres leches. In "Fluid" you'll dive into juicy birria tacos, diner-style milkshakes, and matzo ball soup. Finally, "Fatty" features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. Each chapter opens with an irreverent introduction to the featured texture that explains how it impacts flavor, written from the unique perspective that only Joshua can provide.

With Joshua Weissman, there is no compromising; he'll challenge you to think about cooking and food in an entirely different way. You'll experience cooking exactly as it's supposed to be—fun and maybe even a little dangerous!
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Previous page
  1. Print length
    264 pages
  2. Language
    English
  3. Publisher
    DK
  4. Publication date
    October 17, 2023
  5. Dimensions
    8.31 x 1.06 x 10.31 inches
  6. ISBN-10
    0744063507
  7. ISBN-13
    978-0744063509
  8. See all details
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From the Publisher

Joshua Weissman
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Joshua Weissman
Joshua Weissman
Joshua Weissman

Editorial Reviews

About the Author

Joshua Weissman has been obsessed with food from an early age. When other kids were asking for video games for their birthdays, he was asking for whole animals to butcher and prepare. Joshua began cooking professionally at age 19 and has worked at some of the top fine-dining restaurants in the United States. With his uncompromising, over-the-top approach to food, he entertains and instructs more than 20 million fans across his online platforms. He’s the author of the #1 New York Times-bestselling cookbook Joshua Weissman: An Unapologetic Cookbook. Joshua lives in Austin, Texas, where he can usually be found working at his studio or at home cooking for his wife.

Product details

  • Publisher ‏ : ‎ DK (October 17, 2023)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 264 pages
  • ISBN-10 ‏ : ‎ 0744063507
  • ISBN-13 ‏ : ‎ 978-0744063509
  • Item Weight ‏ : ‎ 2.97 pounds
  • Dimensions ‏ : ‎ 8.31 x 1.06 x 10.31 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 1,168 ratings

About the author

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Joshua Weissman

Joshua Weissman

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Joshua Weissman isn't an average culinary specialist. He's a lot over the top - from curating energetic and engaging food entertainment, to constantly developing his massive repertoire of original recipes, to cooking everything (seriously everything) from scratch.

He has an abounding love of food and proper technique. After a decade of cooking professionally, his passion has been fueled by some of the greatest fine dining restaurants in the south-central region of the United States. He notably cooked at the James Beard Award-winning restaurant Uchiko, where he spent time focusing on the finest details of cuisine, training other cooks and chefs, and diving deep into the territory of precise Japanese cookery and fermentation.

Joshua can be seen chopping it up for millions of fans all across the internet and beyond. He currently resides in Texas and plans to push the world of food further than it has ever gone before.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,168 global ratings
Beautiful. Josh went all out with this one.
5 Stars
Beautiful. Josh went all out with this one.
After watching Josh for years and buying his first book, I knew the moment that I saw his second book was about texture I had to have it. Right off the bat, the book is gorgeous. It’s hefty with saturated colors, a crisp cover photo, thick glossy paper and a textured book cover. Please, read the intro before you get into the recipes, because I’ve legitimately never cried over a cookbook before now. As someone who spent my life learning to cook for myself because I simply couldn’t eat what was served (ARFID) I related heavily to Josh’s story, and it only made me more eager to actually get into the recipes themselves. Obviously this wouldn’t be a Joshua Weissman cookbook if the recipes themselves weren’t anything short of amazing. I’ve been struggling for years to get my French fries to come out right, but now I can finally get them perfect. If I could give this book a higher rating it’d get a 15/10.
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Top reviews from the United States

Brandon Chandler
5.0 out of 5 stars Good quality, great recipes.
Reviewed in the United States on February 25, 2024
Verified Purchase
The only cookbook I've ever felt the urge to buy, and I'm glad I did.

Just as the theme of the book would suggest, the textured cover of this cookbook feels much higher quality than your standard glossy hard-cover.

The design, layout, and photography of this book show the immense amount of effort put in. The descriptions for each recipe give the feeling that care and attention was put in by an actual person, as opposed to others that may feel cold or systematic. Similarly, the in-depth introductions at the beginning of each section provides a whole host of information on why each texture is used, as well as how they might be achieved, that would normally take an incredible amount of experience or trial and error for someone to learn themselves. Additionally, unlike other cookbooks, due to its unique concept this book is not limited to a specific style or region of food; allowing for a more diverse range of dishes and flavors.

I would consider myself a somewhat inexperienced hobbyist/enthusiast, and the recipes I have tried so far have enabled me to apply some of my theoretical knowledge. Along with having great recipes, this book will help you learn techniques to use with other applications and dishes.

Regardless of whether you consume much of Joshua's content or not, I highly recommend this book.
3 people found this helpful
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Jessica Johnson
5.0 out of 5 stars Nice
Reviewed in the United States on May 9, 2024
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Bought this for my 15 year old and let me tell you the recipes did not disappoint.
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Luis Reyes
5.0 out of 5 stars Very good cooking book
Reviewed in the United States on February 26, 2024
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I like to watch cooking videos to get ideas on what to cook or how to improve my skills and really I watch a bunch of this guys videos. To be honest the first book I bought just as a “I watch your content a lot and I want to support you buy buying your book” but then I read it and now its my go to book for recipes, if I don’t find what I want there then I look up youtube

So when the second book came out I definitely wanted to buy it and I don’t regret it, I know the title is a bit controversial to some it should be a harmony of both taste and texture but that aside, take the knowledge the book gives, you want to add more flavor do it, but the technique to giving things the texture you want is invaluable and arguably probably harder to nail down.

Great cooking book from a great chef!
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Laura A Booth
5.0 out of 5 stars Great Read!
Reviewed in the United States on March 20, 2024
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I so appreciate a cookbook that is filled with good recipes and is a great read! You get to "know" the author. You travel along with his journey in the most enjoyable way. If all you want is recipes create a Pinterest account and save away. But if you enjoy something more in a book, this is a wonderful addition to your collection.
Even the paper it's printed on feels substantial. The pictures are beautifully shot and recipes themselves are easy to follow.
This book is definitely a keeper!
2 people found this helpful
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FabulousFinds
5.0 out of 5 stars A Culinary Masterpiece
Reviewed in the United States on October 26, 2023
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Joshua Weissman's Texture Over Taste is not just a cookbook—it's an experience, a journey into the very heart of what makes food memorable.

The book's organization is nothing short of brilliant. Instead of the traditional categorization by ingredients or meal types, Weissman dives deep into the world of textures. This innovative approach not only makes the book stand out but also educates readers on the importance of texture in elevating a dish. Each section, dedicated to a specific texture, is meticulously crafted with descriptions explaining its significance. This structure provides a fresh perspective, making readers appreciate the symphony of textures in every bite.

Weissman's signature humor, familiar to fans of his YouTube & TikTok videos, shines throughout the book. His witty remarks, playful jabs, and irreverent introductions make the reading experience as delightful as the cooking itself. It's a rare treat to find a cookbook that entertains as much as it educates, and Texture Over Taste does just that.

But, of course, the true test of any cookbook lies in its recipes. And let me tell you, every dish I've tried from this book has been nothing short of spectacular. The Roast Beef was succulent and flavorful, a true testament to Weissman's expertise. The One Pound Butter Mashed Potatoes were a revelation—creamy, rich, and utterly indulgent. And Kate's Chicken? A dish that will now be a staple in my household. Each recipe is a journey, with Weissman guiding you every step of the way, ensuring that the end result is nothing short of perfection.

Beyond the recipes, what truly sets this book apart is Weissman's passion. It's evident in every word, every instruction, and every tip. He challenges readers to think outside the box, to understand the science and art behind cooking. With him, there's no half-measures. He pushes you to be better, to experiment, and to have fun in the kitchen. And perhaps, to even embrace a bit of culinary danger!

Texture Over Taste is a book that deserves a spot on every food lover's shelf. Whether you're a seasoned chef or a novice in the kitchen, this book offers something for everyone. It's not just about recipes—it's about understanding food on a deeper level. It's about the symphony of flavors and textures that dance on your palate. And with Joshua Weissman as your guide, you're in for a treat. Highly recommended!
25 people found this helpful
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Nediva
5.0 out of 5 stars Joshua Weissman is The Greatest Chef of His Time!
Reviewed in the United States on March 22, 2024
Verified Purchase
I was so excited to receive Joshua's new book! I loved his other book, and I am excited to try all his recipes!
The book is a high quality hard cover and a great value! It is just beautiful. I like the sturdiness of the material; it is especially helpful in the kitchen because I am probably going to splash. Ha!
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Clay Crowell
5.0 out of 5 stars Awesome
Reviewed in the United States on April 1, 2024
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Joshua did well with this book. Made for a great gift to give to my sister. She had already made a recipe out of the book after a week of having the book and it turned out delicious.
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gary robinson
4.0 out of 5 stars Unique approach to recipes
Reviewed in the United States on December 17, 2023
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Some good and some not so good. The book feels more luxurious than the previous one "An unapologetic cookbook". The categories are a little overlapping in this one, some recipes seem to be there simply because it was really hard to find "aerated" dishes (who owns a whipped cream C02 charger?). Other recipes like tom kha gai (my favorite soup) were a great surprise (still have to try). Overall, a good book, geeky and original since texture is usually not on the front row when it comes to cook books. Even though it is a major part of why we enjoy some food more than others (vague memory of an experiment when they blended crunchy Doritos into a slush to realize that the whole appeal of the snack was its crunch more than its taste)
3 people found this helpful
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Top reviews from other countries

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Julie DuVal
5.0 out of 5 stars Treasure!
Reviewed in Canada on January 1, 2024
Verified Purchase
Joshua's videos and cookbooks have upped my kitchen game. Great instructions and sumptuous recipes. Understanding how to produce the textures for dishes has been a hit or miss thing for me. This cookbook has addressed this issue where others have not. And it's an enjoyable read, as well. Lots of beautiful pictures. Very effective teaching methods, Joshua-style, induce a mindset for an intuitive feel for the techniques. This cookbook is a must-have in my kitchen!
One person found this helpful
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Marcelo Foffá
5.0 out of 5 stars Livro bonito! Receitas boas
Reviewed in Brazil on November 29, 2023
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Livro bonito! Receitas boas. Algumas mais elaboradas.
3 people found this helpful
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chocolatesandcats
5.0 out of 5 stars Book
Reviewed in the United Kingdom on March 17, 2024
Verified Purchase
Bought as a gift , he loves it
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Tanay
5.0 out of 5 stars Best
Reviewed in India on March 5, 2024
Verified Purchase
The best , love the guy and his videos
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Martin
5.0 out of 5 stars One of the best cook books!
Reviewed in Germany on February 22, 2024
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I love his youtube channel and in this book he give even more details while giving a whole different perspective on cooking. I could go in more detail but the book is dirt cheap if you like to on a higher level.
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