J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
Rezensionen / Stimmen
"Lopez-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." -- Best Food Books of 2015 - The Observer "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." -- The Telegraph "Lopez-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." -- Katy McGuinness, Best Cookery Books 2015 - The Irish Sunday Times "... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding." -- Holly O'Neill, The 4th Annual OFM 50 - The Observer "The one book you must have, no matter what you're planning to cook or where your skill level falls." -- Cree Lafavour - The New York Times Book Review "...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." -- Chemistry World "He's [J. Kenji Lopez-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.)" -- GQ Online "It's this commitment to scientific method that takes the recipes in The Food Lab to another level in the pursuit of cooking perfection." -- BBC Focus
Sprache
Verlagsort
Illustrationen
Over 1000 color photographs
Maße
Höhe: 274 mm
Breite: 224 mm
Dicke: 49 mm
Gewicht
ISBN-13
978-0-393-08108-4 (9780393081084)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
J. Kenji Lopez-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.
