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2015 James Beard Foundation Book Award Winner for Focus on Health

Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious!

Mad Delicious takes the kitchen science genre to the next level: It´s not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking.

Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.

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"Mad Delicious is everything I love in a cookbook: fun, readable, and fully functional. It constantly answers my favorite question...why?"-Alton Brown
"Opinionated, fun, and a little geeky all at the same time, Keith Schroeder´s Mad Delicious is both a delightful read and a terrific, seriously useful compendium of cooking techniques (and accompanying explanations) and recipes. Who knew that the chef behind one of my favorite craft ice creams, High Road, had this kind of book in him?"-Ed Levine, Founder, seriouseats.com
"Mad Delicious offers recipes that weave sweet and savory in ways that are clear and instructive. It´s a valuable addition to cookbook libraries."-Pichet Ong, chef/restaurateur and author of The Sweet Spot

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Keith Schroeder , chef, food educator, and entrepreneur, is the founder and CEO of Atlanta-based High Road Craft Ice Cream. He is the partner and consulting chef of New York-based Sunday Gravy. Prior to branching out as an entrepreneur, he led kitchens at resorts, restaurants, catering companies, and hotels in major food markets. Schroeder is an active writer, lecturer, and culinary teacher. His first cookbook, Cooking Light Mad Delicious, won the 2015 James Beard Foundation Book Award for Focus on Health. He also writes the recurring Cooking Class column in Cooking Light magazine. Keith Schroeder lives in Roswell, GA with his wife and two children.

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