The Food Lab : Better Home Cooking Through Science

J. Kenji Lopez-Alt

ISBN 10: 0393081087 / ISBN 13: 9780393081084

Editore: Norton & Company Nov 2015, 2015

Riguardo questo articolo

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.

Codice articolo 9780393081084

Dati bibliografici

• Titolo: The Food Lab : Better Home Cooking Through Science
• Editore: Norton & Company Nov 2015
• Data di pubblicazione: 2015
• Lingua: Inglese
• ISBN 10: 0393081087
• ISBN 13: 9780393081084
• Rilegatura: Buch
• Condizione: Neu

Descrizione articolo

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

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.