The Food Lab (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
960
Utgivningsdatum
2015-09-21
Utmärkelser
Winner of James Beard Foundation Book Award 2016; Winner of International Association of Culinary Professionals Cookbook Award 2016
Förlag
WW Norton & Co
Illustratör/Fotograf
Over color photographs
Illustrationer
Over 1000 color photographs
Dimensioner
273 x 222 x 50 mm
Vikt
2860 g
Antal komponenter
1
Komponenter
,
ISBN
9780393081084

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The Food Lab (inbunden)

The Food Lab

Better Home Cooking Through Science

av J Kenji Lopez-Alt
(8 röster)
Inbunden Engelska, 2015-09-21
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J. Kenji Lopez-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.
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Kundrecensioner

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Fler böcker av J Kenji Lopez-Alt

  • Serious Eater

    Serious Eater

    Ed Levine, J Kenji Lopez-Alt

    &quote;A hilarious and moving story of unconventional entrepreneurialism, passion, and guts.&quote; --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the TableOriginal recipes by J. Kenji Lopez-Alt of ...

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Recensioner i media

"It's this commitment to scientific method that takes the recipes in The Food Lab to another level in the pursuit of cooking perfection." -- BBC Focus "He's [J. Kenji Lopez-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook The Food Lab: Better Home Cooking Through Science.)" -- GQ Online "...you truly do get back what you put in. As such, it [The Food Lab] won't inspire those who have no current interest in cuisine, but for everyone else, it is the only book you need to become a seriously good cook." -- Chemistry World "The one book you must have, no matter what you're planning to cook or where your skill level falls." -- Cree Lafavour - The New York Times Book Review "... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding." -- Holly O'Neill, The 4th Annual OFM 50 - The Observer "Lopez-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America." -- Katy McGuinness, Best Cookery Books 2015 - The Irish Sunday Times "It's [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are tested to their limits... Buy this book for your favourite food nerd and you'll get precious little conversation out of them on Christmas Day." -- The Telegraph "Lopez-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." -- Best Food Books of 2015 - The Observer

Bloggat om The Food Lab

Övrig information

J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.