The Food Lab: Better Home Cooking Through Science Kindle Edition
Kindle Edition or EPUB + Converted PDF نویسندگان: Cherie Mason, J. Kenji López-Alt
جزئیات
فرمت: Kindle Edition or EPUB + Converted PDF ناشر: W. W. Norton & Company; Illustrated edition (September 21, 2015) تاریخ انتشار نسخه الکترونیکی : September 21, 2015
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لینک: https://www.amazon.com/Food-Lab-Cooking-Through-Science-ebook/dp/B00TG24C34
1,249,000 تومان
249,800 تومانبن تخفیف
زمان تحویل: آنی
توضیحات
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 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.
1,249,000 تومان
249,800 تومانبن تخفیف
زمان تحویل: آنی