The Food Lab - Better Home Cooking Through Science

López-Alt, J. Kenji

ISBN 10: 0393081087 / ISBN 13: 9780393081084

Editore: Norton, 2015

Riguardo questo articolo

100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD.

Codice articolo MBSG0393081087

Dati bibliografici

• Titolo: The Food Lab - Better Home Cooking Through Science
• Editore: Norton
• Data di pubblicazione: 2015
• Lingua: Inglese
• ISBN 10: 0393081087
• ISBN 13: 9780393081084
• Rilegatura: Rilegato
• Condizione: good

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.