J. Kenji Lopez-Alt

Gebundenes Buch

The Food Lab

Better Home Cooking Through Science

Fotograf: Lopez-Alt, J. Kenji

Beschreibung

Collects easy-to-prepare, illustrated recipes for practicing simple, fool-proof techniques, based on the science of cooking, for creating great food, including blanching, defatting stock, emulsions, and knife skills.

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.

Produktdetails

• Verlag: Norton
• Seitenzahl: 958
• Erscheinungstermin: 30. Oktober 2015
• Englisch
• Abmessung: 274mm x 224mm x 49mm
• Gewicht: 2930g
• ISBN-13: 9780393081084
• ISBN-10: 0393081087
• Artikelnr.: 42699137