Inbunden, Engelska, 2015
Food Lab
Better Home Cooking Through Science
527 kr
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Beskrivning
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.
Produktinformation
- Utgivningsdatum: 2015-09-21
- Mått: 222 x 273 x 50 mm
- Vikt: 2 860 g
- Format: Inbunden
- Språk: Engelska
- Antal sidor: 960
- Förlag: WW Norton & Co
- Medarbetare: J. Kenji Lopez-Alt
- ISBN: 9780393081084
- Utmärkelser: Winner of James Beard Foundation Book Award 2016
Utforska kategorier
Mer om författaren
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.
Recensioner i media
"López-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us."
Betyg & recensioner
10 recensioner, genomsnitt 4.9/5
- 5/5 Thorsten R
- 5/5 Hólmfrí¿ur
- 5/5 Peter K
- 4/5 Jennipher
- 5/5 Christoffer