The Food Lab
Better Home Cooking Through Science
Seiten
2015
WW Norton & Co (Verlag)
978-0-393-08108-4 (ISBN)
WW Norton & Co (Verlag)
978-0-393-08108-4 (ISBN)
A grand tour of the science of cooking explored through popular dishes.
J. Kenji López-Alt shows that cooks don’t need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
J. Kenji López-Alt shows that cooks don’t need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
| Erscheint lt. Verlag | 30.10.2015 |
|---|---|
| Zusatzinfo | Over 1000 color photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 224 x 274 mm |
| Gewicht | 2986 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-393-08108-7 / 0393081087 |
| ISBN-13 | 978-0-393-08108-4 / 9780393081084 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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