MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Information
A New York Times BestsellerWinner 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 ReviewProduct Identifiers
PublisherNorton & Company, Incorporated, w. w.
ISBN-100393081087
ISBN-139780393081084
UPC9780393081084
eBay Product ID (ePID)208650242
Product Key Features
IllustratorYes
AuthorJ. Kenji Lopez-Alt
Book SeriesThe Food Lab
FormatHardcover
LanguageEnglish
TopicFood
Publication Year2015
TypeCookbook
Number of Pages960 Pages
Dimensions
Item Length10.8in.
Item Height1.8in.
Item Width8.9in.
Item Weight95.6 Oz, 96.8 Oz
Additional Product Features
Lc Classification NumberTx651.L526 2015
Publication Date2015-09-21
SubjectsFood & Drink
ReviewsThe one book you must have, no matter what you're planning to cook or where your skill level falls., The Food Lab ISA Keeper., You Need the Food Lab, As J. Kenji Lopez-Alt's Magnum Opus Is 2015's Most Indispensable Cookbook., 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., 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., 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., 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., [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 One Book You MustHave, No Matter What You're Planning to Cook or Where Your Skill Level Falls., [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., 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., I Love the Food Lab., 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., The Cookbook I AM Looking Forward to the Most., 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 Is the Most Important Recipe Developer to Come Along in a Generation., 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., The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs., The Ultimate Book for Science Nerds Who Cook.
PRODUCT_ORIGIN TAMBOURINE_MIGRATED
Copyright Date2015
Target AudienceTrade
Lccn2015-016358
Dewey Decimal664/.07
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 26. Jan. 2017
A New Standard
The author worked at Cooks Illustrated under a watchful administration and was never rewarded for his effort and insight (much like a predecessor in Mark Bittman). He left that institution as did a number of others who found the administration there uncomfortable. I work from a base of 51 books assembled over 25 years to guide my culinary works. This book is eye opening and made me rethink many decades of culinary assumptions and methodology from beef to eggs to stock. This guy is a revelation who should make you wake up and take notice of contemporary science and new insight into all things culinary. Bravo.Bestätigter Kauf: JaArtikelzustand: Neu
- 24. Mai. 2016
Great Cooking Book
If you like Cooks Illistrated style of magazine this is an awesome book. Not only a recipe but how to and why the recipe works. A more sicientific approach to cooking but not just lots of formulas tables and writing. Lots of color pictures with a modern writing point of view with recipes that have been tested . 900 plus pages but I couldn't put it down . Great reference book also to have laying around.Bestätigter Kauf: JaArtikelzustand: Neu
- 02. Jul. 2018
Great Cookbook with wonderful suggestions on a new way to do things you have been doing for years.
Wow! This cookbook is awesome. I have been boiling eggs for many years, but never was able to get perfectly peeled boiled eggs until I received this book. Use it all the time and even gave one to my grandson for Christmas.Bestätigter Kauf: JaArtikelzustand: Neu
- 24. Feb. 2016
Not just how but why
I have always wanted to know how and why things work and cooking is no different. This cookbook answers questions I have had for years as to the directions I was following, It is well written and has beautiful photographs.Bestätigter Kauf: JaArtikelzustand: Neu
- 07. Mai. 2023
Self explanatory
I love the science of cooking! This is the best book written on the subject. The recipes are full proof and delicious. The illustrations and photos really tell the story.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 10. Mai. 2018
Perfect for anyone who loves to cook!
This book will be a constant companion in the kitchen. The science of cooking is essential for anyone who wants to bring creative dishes alive with confidence. I am a kitchen nerd and I highly recommend this book to other kitchen nerds.Bestätigter Kauf: JaArtikelzustand: Neu
- 11. Mär. 2016
Cookbook Bible
The "How to" cookbook. Period. New to cooking? Read this book. Experienced chef? We all can learn more. "I always wanted to know that!" Addictive.Bestätigter Kauf: JaArtikelzustand: Neu
- 17. Jul. 2020
Fantastic book on how to cook
This is more that a recipe book. This gets beyond technique and into the “why” the technique works or doesn’t work. I am a better cook after 50 years of cooking. This will now be my go-to wedding gift.Bestätigter Kauf: JaArtikelzustand: Neu
- 26. Jul. 2016
Great book
Just what every person who loves food needs in their personal library. Just like Julia Child cookbooks and the Joy of Cooking.Bestätigter Kauf: JaArtikelzustand: Neu
- 20. Mär. 2018
Cooking 101
Scientific explanation of why some methods work and myth-buster for some popular methods. Provide nice tricks to various cooking situations. Should be everyone's first cook book.Bestätigter Kauf: JaArtikelzustand: Neu
