J. Kenji López-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-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.
|AUTOR||J. Kenji Lopez-Alt|
|DATEINAME||The Food Lab.pdf|
Amazon.com: The Food Lab: Better Home … “The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs.” - USA Today “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.” - New Republic