The Food Lab: Better Home Cooking Through Science (ePub)

Name: The Food Lab: Better Home Cooking Through Science
Brand: W. W. Norton & Company
SKU: 149385411
Price: 64.90 CHF
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(Sprache: Englisch)

Autor: J. Kenji López-alt

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The Food Lab: Better Home Cooking Through Science, J. Kenji López-alt

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A New York Times Bestseller

Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you're planning to cook or where your skill level falls."New York Times...

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A New York Times Bestseller

Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you're planning to cook or where your skill level falls."New York Times Book Review

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 López-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 newbut simpletechniques. 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.

Autoren-Porträt von J. Kenji López-alt

J. Kenji López-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 Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

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Bibliographische Angaben

Autor: J. Kenji López-alt
2015, 960 Seiten, Englisch
Verlag: W. W. Norton & Company
ISBN-10: 0393249867
ISBN-13: 9780393249866
Erscheinungsdatum: 21.09.2015

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Dateiformat: ePub
Grösse: 142 MB
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