The Food Lab. Laboratory of food
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Bestseller New York Times. Winner James Beard Award and IACP Cookbook of the Year Award.
The book "The Food Lab" or the Food Laboratory is not just a culinary book. This is a book that puts an equal sign between cooking and science, between a hard -boiled egg and thermodynamic processes, between a burning piece of meat sent to a garbage bucket and a scientific experiment. J. Kenji Lopez-alt spent thousands of hours in search of answers to the questions that we ask constantly: how to cook the hard egg, how to cook vegetables so that we do not want to drink them immediately with water, when to salt a steak, etc. And Kenji does not just know the answers, he explains them on the basis of his experiments. More than 900 pages, over 1000 photos, a simple description of complex things and wit of the author - and now you are already completely immersed in the exciting world of scientific cooking
The book "The Food Lab" or the Food Laboratory is not just a culinary book. This is a book that puts an equal sign between cooking and science, between a hard -boiled egg and thermodynamic processes, between a burning piece of meat sent to a garbage bucket and a scientific experiment. J. Kenji Lopez-alt spent thousands of hours in search of answers to the questions that we ask constantly: how to cook the hard egg, how to cook vegetables so that we do not want to drink them immediately with water, when to salt a steak, etc. And Kenji does not just know the answers, he explains them on the basis of his experiments. More than 900 pages, over 1000 photos, a simple description of complex things and wit of the author - and now you are already completely immersed in the exciting world of scientific cooking
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Paper:
Paper:Completed
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-04-105416-8
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