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Format: Inbunden (Hardback)
Språk: Engelska
Antal sidor: 960
Utgivningsdatum: 2015-10-30
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
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Antal komponenter: 1
Komponenter: ,
ISBN: 9780393081084

The Food Lab

Better Home Cooking Through Science

av J Kenji Lpez-Alt

(10 röster)

Inbunden, Engelska, 2015-10-30

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J. Kenji Lpez-Alt shows that cooks dont 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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J. Kenji Lpez-Alts debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, theres one pan Lpez-Alt reaches for mo...

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Every Night Is Pizza Night

J Kenji Lpez-Alt

Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is a scientific fact. But when she sets out on a neighbourhood-spanning quest to prove it, she discovers that best might not mean what she thought it means. Join Pipo as...

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"Lpez-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 "Its [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 youll get precious little conversation out of them on Christmas Day." -- The Telegraph "Lpez-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 "... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding." -- Holly O'Neill, The 4th Annual OFM 50 - The Observer "The one book you must have, no matter what youre planning to cook or where your skill level falls." -- Cree Lafavour - The New York Times Book Review "...you truly do get back what you put in. As such, it [The Food Lab] wont 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 "Hes [J. Kenji Lpez-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 "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

J. Kenji Lpez-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenjis Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.