Hardback / bound
|
English
€52.95
- From €15,- no shipping costs.
- 30 days to change your mind and return physical products
Description
A grand tour of the science of cooking explored through popular dishes.
"López-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us."
"It’s [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are tested to their limits... Buy this book for your favourite food nerd and you’ll get precious little conversation out of them on Christmas Day."
"López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America."
"... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding."
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."
"...you truly do get back what you put in. As such, it [The Food Lab] won’t inspire those who have no current interest in cuisine, but for everyone else, it is the only book you need to become a seriously good cook."
"He’s [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook The Food Lab: Better Home Cooking Through Science.)"
"It's this commitment to scientific method that takes the recipes in The Food Lab to another level in the pursuit of cooking perfection."
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.
"López-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us."
"It’s [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are tested to their limits... Buy this book for your favourite food nerd and you’ll get precious little conversation out of them on Christmas Day."
"López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America."
"... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding."
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."
"...you truly do get back what you put in. As such, it [The Food Lab] won’t inspire those who have no current interest in cuisine, but for everyone else, it is the only book you need to become a seriously good cook."
"He’s [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook The Food Lab: Better Home Cooking Through Science.)"
"It's this commitment to scientific method that takes the recipes in The Food Lab to another level in the pursuit of cooking perfection."
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.