The Food Lab: Better Home Cooking Through Science - 8 Angebote vergleichen

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Free shipping.
Von Händler/Antiquariat, Book Depository hard to find [63688905], London, United Kingdom.
Language: English. Brand new Book. J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen. Books.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Fixed cost delivery, Delivery type: Economy Delivery, London, Delivery: Worldwide.
Von Händler/Antiquariat, buyerlandnet.
Author: Lopez-Alt, J. Kenji. Publisher: WW Norton & Co. Title: Food Lab. Binding: Hardback. We aim to be helpful and flexible.andnbsp;. In rare cases the cover can be different. A grand tour of the science of cooking explored through popular dishes. body {background:#efefef;font-family:Verdana}.it--wrapper{width:100%;max-width:900px;background:white;margin:0 auto;}.shop{max-height:1em;vertical-align:middle;color:white;}.desc{padding-left:20px;}.resp {max-width:100%;height:auto}.it--wrapper img {max-width:100%;height:auto;}.great{display:inline;color:#ffffff;font-size:19px;font-weight:bold;padding-top:7px;padding-right:32px;}.title{padding-left:20px;}.nrow{width:100%;}.ncol60 { float: left; width: 60%;}.ncol40 { float: right; width: 40%;}.ncol40 img { width: 100%;max-width:450px}@media only screen and (max-width: 600px) {.great{display:block;width:100%;font-size:0.9em;}.ncol60 { float: left; width: 100%;}.ncol40 { float: left; width: 100%;margin: auto 0;text-align:center}.ncol40 img { width: 80%;}}    shop  * great products * worldwide delivery * Food Lab Title: Food Lab ISBN 10: 0393081087 EAN: 9780393081084 Author: Lopez-Alt, J. Kenji Publisher: WW Norton & Co Publication year: 2015 Binding: Hardback Dimensions: 227 x 275 x 46 mm Weight: 2900 grams Pages: 960 pages, Over 1000 color photographs Country of origin: United States Readership: A grand tour of the science of cooking explored through popular dishes. We are committed to post all products you order the same or next working day. The delivery time vary by region, usually delivered between 1 and 3 days. All of our orders are processed promptly using Paypal.Should you have a specific request to pay using any other methodandnbsp; like bank deposit, cheques, postal order or any other method please contact us. We aim to be helpful and flexible.andnbsp; VISIT BUYERLAND NET MEDIA BOOKSTORE THANK YOU FOR STOPPING BY, HAVE A GREAT DAY !!!Our stock is changing frequently and we usually dispatch the latest, updated print of the book. In rare cases the cover can be different. Copyright ©2020 BuyerLandNet Terms and Conditions , New, Fixed price, Best offer, ISBN-13: 9780393081084, ISBN-10: 0393081087, Book Title: Food Lab, EAN: 9780393081084, Publication Year: 2015, Format: Hardcover, Publication Name: The Food Lab: Better Home Cooking Through Science, Item Height: 277mm, Item Width: 224mm, Item Weight: 2934g, Number of Pages: 960 Pages.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Free shipping, Fixed cost delivery, GL3*** GLOUCESTER.
Von Händler/Antiquariat, loveourprices2.
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen. New, Fixed price.

Lieferung aus: Deutschland, Versandkosten nach: Deutschland.
Von Händler/Antiquariat, Rheinberg-Buch, [3813847].
Neuware - J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen. 01.11.2015, Buch, Neuware, 274x224x50 mm, 2913g, 960, Internationaler Versand, PayPal, Offene Rechnung, Banküberweisung, Sofortüberweisung.

Lieferung aus: Deutschland, Free shipping.
Von Händler/Antiquariat, Buchbär, [6122477].
J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen. 2015, Gebunden, Neuware, 2716g, 960, Sofortüberweisung, PayPal, Banküberweisung.

Lieferung aus: Kanada, Lagernd, zzgl. Versandkosten.
A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of 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.

Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: DEU.
Von Händler/Antiquariat, Amazing Bookshelf, Llc.
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 Lopez-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.

Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: DEU.
Von Händler/Antiquariat, skylarkerbooks.
U.S.A.: W. W. Norton & Company, 2015. Book. Fine. Hardcover. Outstanding Copy - Softcover. A Second Printing. Book Is In Fine Condition. Boards Are Clean, Not Bumped. Fore Edges Are Clean. Interior Is Clean And Legible. Not Remaindered. Thanks And Enjoy..