The Food Lab - Lopez-Alt, J. Kenji
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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.

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.
  • Produktdetails
  • Verlag: Norton
  • Seitenzahl: 960
  • Erscheinungstermin: November 2015
  • Englisch
  • Abmessung: 275mm x 225mm x 50mm
  • Gewicht: 2930g
  • ISBN-13: 9780393081084
  • ISBN-10: 0393081087
  • Artikelnr.: 42699137
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.