The Food Lab: Better Home Cooking Through Science
López-Alt, J. Kenji
ISBN 10: 0393081087 ISBN 13: 9780393081084
Editorial: Norton (edition Illustrated), 2015
Usado
Hardcover
Librería:
BooksRun, Philadelphia, PA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Vendedor de AbeBooks desde 2 de febrero de 2016
Este artículo en concreto ya no está disponible.
Descripción
Descripción:
It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. N° de ref. del artículo 0393081087-8-1
Sinopsis:
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.
Acerca del autor: J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
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Detalles bibliográficos
Título: The Food Lab: Better Home Cooking Through ...
Editorial: Norton (edition Illustrated)
Año de publicación: 2015
Encuadernación: Hardcover
Condición: Very Good
Edición: Illustrated.