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ISBNs | 978-5-04-105416-8 |
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The weight | 3,33 kg |
Size | 210 × 270 mm |
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New York Times Bestseller. Winner of James Beard Award and IACP Cookbook of the Year Award.
The Food lab is not just a cookbook. This is a book that equates cooking and science, between a hard-boiled egg and thermodynamic processes, between a burnt piece of meat sent to the trash can and a scientific experiment. J. Kenji Lopez-Alt has spent thousands of hours looking for answers to the questions we ask ourselves all the time: how to properly hard boil an egg, how to cook vegetables so that you don’t want to immediately wash them down with water, when to salt a steak, etc. And Kenji doesn't just know the answers, he explains them based on his experiments. More than 900 pages, over 1000 photos, a simple description of complex things and the wit of the author - and now you are completely immersed in the exciting world of scientific cooking.
Author | |
---|---|
Publishing house | |
ISBNs | 978-5-04-105416-8 |
Binding | |
Pages | |
The weight | 3,33 kg |
Size | 210 × 270 mm |
Серия | |
Format | |
The year of publishing |
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