The Food Lab : Better Home Cooking Through Science
Language: English
Published by Norton & Company Nov 2015, 2015
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 50.64
Quantity: 2 available
Add to basketItem description from seller
Neuware - 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.
Seller Inventory # 9780393081084
- Title
- The Food Lab : Better Home Cooking Through Science
- Author
- J. Kenji Lopez-Alt
- Publisher
- Norton & Company Nov 2015
- Publication year
- 2015
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 0393081087
- ISBN 13
- 9780393081084
- Item weight
- 2,950 grams
- Dimensions
- 274x224x49 mm
"...mind-bogglingly detailed and rewarding." The Observer Food Monthly
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)-and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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| Item | 7 to 10 business days | 5 to 7 business days |
|---|---|---|
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