Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
"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."
--The 25 best food books of 2015, The Observer Food Monthly
"López-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."
--The Irish Sunday Times"...a must-read for home cooks...Buy this book for your favourite food nerd and you'll get precious little conversation out of them on Christmas Day. It questions the techniques we use day-to-day, examining the science as well as providing recipes and a fair bit of humour. It's peppered with useful facts, too...My Christmas cooking has changed forever."
--The Telegraph
"...take your time. You'll learn a lot."
The 10 best cookbooks of 2015, The Washington Post
"...it is the only book you need to become a seriously good cook."
--Chemistry World
"He's [J. Kenji López-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..."
--GQ Magazine
"It will make you question just about everything you know about cooking as well as give you new ways of doing old things to make them better... a hefty tome that is well worth its price."
--FoodepediaLe informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Spese di spedizione:
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