capítulo por capítulo baixar The Food Lab: Better Home Cooking Through Science

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.

Procurando The Food Lab: Better Home Cooking Through Science? Aqui você encontra tudo sobre este livro de J Kenji López-Alt, publicado por W. W. Norton & Company. Nesta página estão a descrição da obra, os detalhes da edição (960 páginas) e os formatos disponíveis para baixar: pdf, ibook, epub, kindle. Se você gosta de Livros Internacionais, Ciências Tecnológicas, Ciências Agrárias, Ciência de Alimentos, explore também outros títulos da mesma categoria no Porto do livro Português. Veja ainda as outras obras de J Kenji López-Alt em nosso catálogo.