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The Food Lab: Better Home Cooking Through Science
J. Kenji López-Alt
€ 50.99
€ 46.99
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Description for The Food Lab: Better Home Cooking Through Science
hardcover. A grand tour of the science of cooking explored through popular dishes. Num Pages: 960 pages, Over 1000 color photographs. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 227 x 275 x 46. Weight in Grams: 2946.
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 ... Read more
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 ... Read more
Product Details
Publisher
WW Norton
Format
Hardback
Publication date
2015
Condition
New
Number of Pages
960
Place of Publication
New York, United States
ISBN
9780393081084
SKU
V9780393081084
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About J. Kenji López-Alt
J. Kenji Lopez-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.
Reviews for The Food Lab: Better Home Cooking Through Science
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 It's [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are ... Read more
Best Food Books of 2015 - The Observer It's [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are ... Read more