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The Food Lab

- Better Home Cooking Through Science

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The Food Lab
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Bog, hardback (kr. 409,95) (kr. 469,95)
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Format:
Bog, hardback
Udgivelsesdato:
21-09-2015
Sprog:
Engelsk
Sidetal:
958
Læsernes anmeldelser
(1 anmeldelser)
  1. Beskrivelse

    Med "The Food Lab Better Home Cooking Through Science" viser J. Kenji Lopez-alt, at stor madlavningskunst kan opnås i et helt normalt køkken. Bogen vandt IACP kogebogsprisen i 2016. 

    Bogen fokuserer på klassiske retter og går i dybden med videnskaben bag blandt andet blanchering, bagning og ristning. Ved hjælp af over 1000 farvelagte billeder vil læseren lære hvordan man laver de perfekte scrambled eggs eller den sprødeste kylling. 

    "The Food Lab Better Home Cooking Through Science" er kogebogen til naturvidenskabs nørden, der vil bruge sin viden til at blive en endnu bedre kok.

  2. Yderligere info
    ISBN13:
    9780393081084
    Vægt:
    2976 g
    Dybde:
    51 mm
    Bredde:
    222 mm
    Højde:
    273 mm
    Målgruppe:
    For adult education
    Format:
    Hardback
    • Forlagets beskrivelse

      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.

    • Bibliotekernes beskrivelse

      Collects easy-to-prepare, illustrated recipes for practicing simple, fool-proof techniques, based on the science of cooking, for creating great food, including blanching, defatting stock, emulsions, and knife skills.

  3. Anmeldelser

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