Don't hope to get rid of books (Umberto Eco)
+371 27000041, +371 27000045
(on working days 9:00-17:00 latvian)
+371 27000041
+371 27000045

(on working days 10:00-17:00)

The Food Lab.

99.99 €
The only thing available 3
The Food Lab.
99.99 €
In basket
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.
See also:

You might be interested:

Код коктейля. Основы, формулы, эволюция
Cooking
Cocktail Code: Basics, Formulas, and Evolution
Nick Foschald, Alex Day, David Kaplan
49.99 €
In basket
Ремесленный хлеб и сдоба на закваске
Cooking
Artisan bread and sourdough pastries
Voynova Olga
29.99 €
In basket
Наука и кулинария. Физика еды. От повседневной до высокой кухни
Cooking
Science and Culinary Arts. The Physics of Food. From Everyday to Haute Cuisine
Brenner Michael, Sørensen Pia, Weitz David.
19.99 €
In basket