The Food Lab.
99.99 €
In stock
The Food Lab.
99.99 €
New York Times Bestseller. Winner of the James Beard Award and the IACP Cookbook of the Year Award.
The Food lab or The food lab is not just a cookbook. It 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 and a science experiment. J. Kenji Lopez-Alt has spent thousands of hours searching for answers to the questions we ask ourselves all the time: how to boil a hard-boiled egg properly, how to cook vegetables so that you don't want to drink water immediately, 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, simple descriptions of complex things and the author's wit - and you are already fully immersed in the fascinating world of scientific cooking.
The Food lab or The food lab is not just a cookbook. It 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 and a science experiment. J. Kenji Lopez-Alt has spent thousands of hours searching for answers to the questions we ask ourselves all the time: how to boil a hard-boiled egg properly, how to cook vegetables so that you don't want to drink water immediately, 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, simple descriptions of complex things and the author's wit - and you are already fully immersed in the fascinating world of scientific cooking.
See also:
- All books by the publisher
- All books by the author
- All books in the series Legendary cookbooks