The Food Lab: Better Home Cooking Through Science - Hardcover

Lopez-Alt, J. Kenji

Hardcover

ISBN 10: 0393081087 ISBN 13: 9780393081084

Verlag: Norton & Company, 2015

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

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.

Von der hinteren Coverseite

A grand tour of the science of cooking explored through popular dishes.

Details zur Ausgabe

• Verlag: Norton & Company
• Erscheinungsdatum: 2015
• Sprache: Englisch
• ISBN 10: 0393081087
• ISBN 13: 9780393081084
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 958
• Kontakt zum Hersteller: Van Ditmar Boeken, VDB Sales; sales@vanditmar.nl; ; Hondiuslaan 44; Utrecht; 3528 AB; Niederlande