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Resultaten voor 'j kenji lopez alt'
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The Wok
Recipes and TechniquesThe obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok
€ 55,50 -
Every Night Is Pizza Night
€ 25,50 -
Il wok. Ricette e tecniche
Che si tratti di saltare in padella, friggere, cuocere a vapore, a fuoco lento o brasare, il wok è in assoluto lo strumento più versatile in cucina. Kenji López-Alt, noto chef e autore bestseller, con la sua sconfinata esperienza guida il lettore nella preparazione di una grande varietà di cibi deliziosi grazie all'utilizzo del wok. Una volta apprese le basi si è pronti per cimentarsi in piatti perfetti pronti in pochi minuti o, se si ha un po' di tempo, prelibatezze da ristorante orientale o mediterraneo. López-Alt spiega tutti i segreti, le tecniche e gli accorgimenti per diventare dei virtuosi di questo strumento, rendendo croccante, tenero e saporito ogni alimento. Rivela anche tutti i trucchi per rifornire la dispensa e scegliere gli utensili perfetti per ottenere un risultato sorprendente nel modo migliore e più semplice. Analizza inoltre la scienza dietro i grandi classici più amati della cucina orientale come il riso fritto, gli gnocchi, le verdure o i frutti di mare in tempura e le preparazioni a fuoco lento. Con oltre 200 ricette e più di 1000 fotografie a colori, questo volume offre infinite idee per rendere indimenticabili pranzi e cene e stupire gli ospiti.
€ 101,50 -
Wok
Entdecken Sie die Magie des Woks mit unserem umfangreichen Standardwerk! Der Wok ist zweifellos eines der vielseitigsten Kochutensilien der Welt. Ob braten, dämpfen, dünsten, frittieren, schmoren oder sieden - der Wok kann alles, und wir zeigen Ihnen, wie! In unserem Buch erfahren Sie alles Wissenswerte, angefangen von den Basics bis hin zur Wok-Meisterschaft. Mit 200 einzigartigen Rezepten bieten wir Ihnen eine kulinarische Reise, die Sie nie vergessen werden. Von traditionellen Klassikern wie "Schweinefleisch Moo Shu" über raffinierte Kreationen wie "Pfannengerührte Auberginen mit Sake und Miso" bis hin zu exotischen Geschmackserlebnissen wie "Koreanische Reiskuchen" und "Thai-Rindfleisch" - unser Buch lässt keine Wok-Wünsche offen. Egal, ob Sie ein erfahrener Koch oder ein Neuling in der Küche sind, unser Buch ist der Schlüssel, um Ihre Wok-Kochkünste auf das nächste Level zu heben. Machen Sie sich bereit für kulinarische Abenteuer, die Ihre Geschmacksknospen verzaubern werden. Allumfassend und lehrreich: 672 Seiten, 200 Rezepte, 1000 Abbildungen Der »New York Times«-Bestseller endlich auf Deutsch Step by Step zur Wok-Meisterschaft
€ 75,00 -
The Food Substitutions Bible
8,000 Substitutions for Ingredients, Equipment & Techniques€ 55,50 -
Every Night Is Pizza Night
Best-selling author J. Kenji López-Alt introduces Pipo, a girl on a quest to prove that pizza is the best food in the world.
€ 19,50 -
The Best American Food Writing 2020
The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
€ 18,50 -
Baking with Steel
The Revolutionary New Approach to Perfect Pizza, Bread, and More"The answer you've been waiting for to produce consistently awesome pizza over and over" - J. Kenji Lopez-Alt, author of THE FOOD LAB
€ 34,50 -
Be Your Own Bartender
A Surefire Guide to Finding (and Making) Your Perfect Cocktail"There is a perfect drink for every occasion and every mood. Carey and John are going to help you find it!" —J. Kenji López-Alt
€ 27,50 -
BraveTart
Iconic American DessertsAn award-winning pastry chef’s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.
€ 38,95 -
The Food Lab
Better Home Cooking Through ScienceA grand tour of the science of cooking explored through popular dishes.
€ 55,50 -
A Colander, Cake Stand, and My Grandfather's Iron Skillet
Today's Top Chefs on the Stories and Recipes Behind Their Most Treasured Kitchen ToolsA Nashville-based food writer, cookbook author, and magazine editor with a not-so-secret obsession with oysters, Erin Byers-Murray loves telling stories about farmers, cooks, kitchens, and local food communities. She is the author of Shucked: Life on a New England Oyster Farm (2011) and the co-author, along with award winning Boston chef Jeremy Sewall, of of The New England Kitchen: Fresh Takes on Seasonal Recipes (2014). Currently the co-editor of Nashville Lifestyles magazine, Byers-Murray was also one of the co-founders of Dirty Pages, a culinary storytelling project celebrating shared, passed-down food memories, launched in early 2015. Before moving to Nashville from Boston, she worked a writer and editor at Boston magazine and DailyCandy.com. In her spare time, she writes for various publications including Food & Wine, The Local Palate, Tasting Table, FoodNetwork.com, LuckyPeach.com, AOL Travel, and Wine & Spirits Magazine. She currently lives in Nashville with her husband and two children. J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. His work has appeared in numerous publications including the Wall Street Journal, the Boston Globe, Wired Magazine, and Men's Health. He lives in San Francisco with his wife Adriana and two dogs, Jamón and Shabu.
€ 27,50