The food lab better home cooking through science

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 25.99

Rating: 4.9/5

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Verzending:
Direct beschikbaar

**Over 1 Million Copies Sold

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 new—but simple—techniques. 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.

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Food Lab

Rating: 4.9 / 5 | Prijs: € 41.07

J kenji lopez alt shows that cooks dont 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 Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Salt, Fat, Acid, Heat

Rating: 4.7 / 5 | Prijs: € 26.28

A beautifully illustrated new york times bestseller that distils decades of professional experience into just four simple elements and will set you free from recipes forever Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

The Food Lab

Rating: 4.9 / 5 | Prijs: € 49.99

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 Direct beschikbaar .. MEER INFO

Taal: en

Bindwijze: E-book

Oorspronkelijke releasedatum: 21 september 2015

Ebook Formaat: Adobe ePub

Illustraties: Nee

Hoofdauteur: J. Kenji López-Alt

Tweede Auteur: J. Kenji López-Alt

Co Auteur: J. Kenji Laopez-Alt

Hoofduitgeverij: W. W. Norton & Company

Lees dit ebook op: Android (smartphone en tablet)

Lees dit ebook op: Kobo e-reader

Lees dit ebook op: Desktop (Mac en Windows)

Lees dit ebook op: iOS (smartphone en tablet)

Lees dit ebook op: Windows (smartphone en tablet)

Studieboek: Nee

EAN: 9780393249866

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