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The Food Lab : Better Home Cooking - couverture rigide, par López-Alt J. Kenji - Bon état
23,97 USD
Environ20,41 EUR
État :
Bon état
Livre ayant déjà été lu, mais qui est toujours en bon état. La couverture présente des dommages mineurs, comme des éraflures, mais n'est ni trouée ni déchirée. Pour les couvertures rigides, la jaquette n'est pas nécessairement incluse. La reliure présente des marques d'usure mineures. La majorité des pages sont intactes. Pliures et déchirures mineures. Soulignement de texte mineur au crayon. Aucun surlignement de texte. Aucune note dans les marges. Aucune page manquante. Consulter l'annonce du vendeur pour avoir plus de détails et voir la description des défauts.
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Livraison :
Gratuit USPS Media MailTM.
Lieu où se trouve l'objet : Philadelphia, Pennsylvania, États-Unis
Délai de livraison :
Estimé entre le ven. 1 août et le jeu. 7 août à 94104
Retours :
Retour sous 30 jours. Le vendeur paie les frais de retour.
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Numéro de l'objet eBay :146587403225
Dernière mise à jour le 28 juil. 2025 02:27:03 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Type
- Textbook
- ISBN
- 9780393081084
À propos de ce produit
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393081087
ISBN-13
9780393081084
eBay Product ID (ePID)
24068547516
Product Key Features
Book Title
Food Lab Better Home Cooking Through Science
Number of Pages
960 Pages
Language
English
Topic
Individual Chefs & Restaurants, General, Courses & Dishes / General
Publication Year
2015
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2 in
Item Weight
105.3 Oz
Item Length
10.8 in
Item Width
8.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-016358
Reviews
The one book you must have, no matter what you're planning to cook or where your skill level falls., There may be few voices more authoritative than that of J. Kenji López-Alt, the nerd king of Internet cooking.... [A] strong addition to shelves., Rare is the work that combines extraordinary passion with such obsessive scientific rigor. The Food Lab is an uncommon and invaluable contribution to our food literature., The ultimate book for science nerds who cook.... The Food Lab nicely marries the hard-science, full-on geekery of McGee with the just-tell-me-how-to-boil-an-egg utilitarianism of Mark Bittman's How to Cook Everything., A rigorous and scientific approach to home cooking.... López-Alt is so full of enthusiasm and curiosity for his subject that he's written a page-turner., The Food Lab explains the mysteries of cooking in real-life terms. I devoured Kenji's book, fascinated and engrossed in every single page--and you will be too., "A beautiful behemoth. . . . The Food Lab's vision of "better home cooking through science"--and, I would add, through the internet--is a convincing one.", Loaded with fascinating information.... Lpez-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., Loaded with fascinating information.... López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., Five years in the making, [The Food Lab is] a culmination of the wunderkind's unlikely ascent into a cultish figure--and the face of a new kind of home cooking., Loaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., An authoritative, instant-classic reference book that's also an engaging read. Lopez-Alt, managing culinary director of Serious Eats, is the Science Guy of the kitchen, offering thorough investigations of the best recipes and cooking methods for everything from crispy French fries to a mind-blowing Bolognese sauce., [Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school., The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs., [The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor., We can't wait to get our hands on J. Kenji López-Alt's The Food Lab. We love his scientific approach to cooking and his sense of humor. Fascinating, useful stuff and always a good read., Kenji has created an incredible resource to support you as you explore the possibilities of amazing food in your kitchen., The Food Lab is a monumental achievement. This is sure to become a must-read for anyone who cares about cooking better food.
TitleLeading
The
Dewey Edition
23
Dewey Decimal
664/.07
Synopsis
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more., Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining )--and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji L pez-Alt has pondered all these questions and more. In The Food Lab , Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more., Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab , Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more., Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you're planning to cook or where your skill level falls."--New York Times Book Review
LC Classification Number
TX651.L526 2015
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Tous les objets (173.737)
- a***s (51)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéGreat seller, everything is as advertised, ir was shipped quickly and packaged well. Thank you
- d***l (577)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéQuick ship!
- r***h (1264)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéThanks!
- h***7 (4)- Évaluations laissées par l'acheteur.Dernier moisAchat vérifiéPrompt response. Item arrived in time as promised.