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Food Lab Bessere Hausmannskost durch Wissenschaft von J. Kenji López-Alt (2015...

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    Artikelmerkmale

    Artikelzustand
    Sehr gut: Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand ...
    ISBN
    9780393081084
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Norton & Company, Incorporated, w. w.
    ISBN-10
    0393081087
    ISBN-13
    9780393081084
    eBay Product ID (ePID)
    24068547516

    Product Key Features

    Book Title
    Food Lab : Better Home Cooking Through Science
    Number of Pages
    960 Pages
    Language
    English
    Topic
    Reference, General
    Publication Year
    2015
    Illustrator
    Yes
    Genre
    Cooking
    Author
    J. Kenji Lopez-Alt
    Format
    Hardcover

    Dimensions

    Item Height
    1.9 in
    Item Weight
    104.2 Oz
    Item Length
    10.8 in
    Item Width
    8.8 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2015-016358
    Reviews
    The one book you must have, no matter what you're planning to cook or where your skill level falls., There may be few voices more authoritative than that of J. Kenji López-Alt, the nerd king of Internet cooking.... [A] strong addition to shelves., Rare is the work that combines extraordinary passion with such obsessive scientific rigor. The Food Lab is an uncommon and invaluable contribution to our food literature., The Food Lab explains the mysteries of cooking in real-life terms. I devoured Kenji's book, fascinated and engrossed in every single page--and you will be too., The ultimate book for science nerds who cook.... The Food Lab nicely marries the hard-science, full-on geekery of McGee with the just-tell-me-how-to-boil-an-egg utilitarianism of Mark Bittman's How to Cook Everything., A rigorous and scientific approach to home cooking.... López-Alt is so full of enthusiasm and curiosity for his subject that he's written a page-turner., "A beautiful behemoth. . . . The Food Lab's vision of "better home cooking through science"--and, I would add, through the internet--is a convincing one.", Loaded with fascinating information.... Lpez-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., Loaded with fascinating information.... López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., Five years in the making, [The Food Lab is] a culmination of the wunderkind's unlikely ascent into a cultish figure--and the face of a new kind of home cooking., Loaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., An authoritative, instant-classic reference book that's also an engaging read. Lopez-Alt, managing culinary director of Serious Eats, is the Science Guy of the kitchen, offering thorough investigations of the best recipes and cooking methods for everything from crispy French fries to a mind-blowing Bolognese sauce., [Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school., The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs., [The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor., We can't wait to get our hands on J. Kenji López-Alt's The Food Lab. We love his scientific approach to cooking and his sense of humor. Fascinating, useful stuff and always a good read., The Food Lab is a monumental achievement. This is sure to become a must-read for anyone who cares about cooking better food., Kenji has created an incredible resource to support you as you explore the possibilities of amazing food in your kitchen.
    TitleLeading
    The
    Dewey Edition
    23
    Dewey Decimal
    664.07
    Synopsis
    A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of 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., 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 L pez-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., 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., 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
    LC Classification Number
    TX651.L526 2015

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