The Food Lab - Lopez-Alt, J. Kenji
40,69 €
inkl. MwSt.
Versandkostenfrei*
Sofort lieferbar
payback
20 °P sammeln
  • Gebundenes Buch

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.

Andere Kunden interessierten sich auch für
Produktbeschreibung
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.
Autorenporträt
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.