The Food Lab: Better Home Cooking Through Science - Rilegato

Lopez-Alt, J. Kenji

Rilegato

ISBN 10: 0393081087 ISBN 13: 9780393081084

Casa editrice: W W Norton & Co Inc, 2015

Riassunto

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?The Food Lab

Su questo libro

Informazioni sull?autore

J. Kenji López-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 Francisco with his wife Adriana.

Dalla quarta di copertina

A grand tour of the science of cooking explored through popular dishes.

Dettagli dell?edizione

• Editore: W W Norton & Co Inc
• Data di pubblicazione: 2015
• Lingua: Inglese
• ISBN 10: 0393081087
• ISBN 13: 9780393081084
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 958
• Contatto del produttore: {language_tag:it_IT,value:"Van Ditmar Boeken BV; sales@vanditmar.nl"}