Foto 1 di 5
Galleria
Foto 1 di 5
Ne hai uno da vendere?
Food Lab : Better Home Cooking Through Science by J. Kenji Lopez-Alt (2015,...
US $40,00
CircaEUR 34,46
o Proposta d'acquisto
Condizione:
Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
- Compralo SubitoFood Lab : Better Home Cooking Through Science by J. Kenji Lopez-Alt (2015,...
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Spedizione:
US $8,38 (circa EUR 7,22) USPS Media MailTM.
Oggetto che si trova a: Knoxville, Tennessee, Stati Uniti
Consegna:
Consegna prevista tra il mar 21 ott e il lun 27 ott a 94104
Restituzioni:
Restituzioni non accettate.
Pagamenti:
Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:135875472332
Specifiche dell'oggetto
- Condizione
- ISBN
- 9780393081084
Informazioni su questo prodotto
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
Reference, General
Publication Year
2015
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.9 in
Item Weight
104.4 Oz
Item Length
10.8 in
Item Width
9 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-016358
Dewey Edition
23
TitleLeading
The
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 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 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 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 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., 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., 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., [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., The Food Lab is a monumental achievement. This is sure to become a must-read for anyone who cares about cooking better food., Kenji has created an incredible resource to support you as you explore the possibilities of amazing food in your kitchen.
Dewey Decimal
664.07
Synopsis
A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of 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 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
Descrizione dell'oggetto fatta dal venditore
Informazioni su questo venditore
rotho-8
100% di Feedback positivi•22 oggetti venduti
Registrato come venditore privatoPertanto non si applicano i diritti dei consumatori derivanti dalla normativa europea. La Garanzia cliente eBay è comunque applicabile alla maggior parte degli acquisti. Scopri di piùScopri di più
Feedback sul venditore (11)
- o***s (92)- Feedback lasciato dall'acquirente.Mese scorsoAcquisto verificatoFast delivery. As described.
- c***e (78)- Feedback lasciato dall'acquirente.Più di un anno faAcquisto verificatoEasy purchase and fast shipping. The item arrived well protected and the item photos/descriptions were spot on. I would definitely buy from this seller again.Vintage Iron Mountain Stoneware Roan Mountain Salad Plates (2) Signed Nancy Lamb (N° 134650891347)
- w***n (1)- Feedback lasciato dall'acquirente.Ultimo annoAcquisto verificatoExactly what I ordered. Very well packed. Thanks!!!!Vintage Iron Mountain Stoneware pitcher... White Top Mountain pattern (N° 134971319125)
Vedi altro:
- Libri e riviste di narrativa, della science fiction in inglese,
- Libri e riviste di narrativa tascabili, della science fiction,
- Libri e riviste di narrativa tascabili, della science fiction in italiano,
- Libri e riviste di narrativa copertine rigide, della science fiction,
- Libri e riviste di narrativa Autore Isaac Asimov, della science fiction,
- Libri e riviste di narrativa copertine rigide, della science fiction in italiano,
- Libri e riviste di narrativa copertine rigide prima edizione, della science fiction