Cover

The Food Lab. Laboratoriya edy

J. Kenji López-Alt

Unabridged • 9785041369590
22 hours 33 minutes
Thalia
Get the audiobook on Thalia *
Some articles contain affiliate links (marked with an asterisk *). If you click on these links and purchase products, we will receive a small commission at no extra cost to you. Your support helps to keep this site running and to continue creating useful content. Thank you for your support!
Thalia
Thalia *

From the publisher

Bestseller N'yu-York Tayms. Pobeditel' James Beard Award i IACP Cookbook of the Year Award. Kniga 'The Food lab' ili 'Laboratoriya edy' — eto ne prosto kulinarnaya kniga. Eto kniga, kotoraya stavit znak ravenstva mezhdu kulinariey i naukoy, mezhdu yaycom vkrutuyu i termodinamicheskimi processami, mezhdu otpravlennym v musornoe vedro gorelym kuskom myasa i nauchnym eksperimentom. Dzh. Kendzhi Lopes-Al't provel tysyachi chasov v poiske otvetov na voprosy, kotorymi my zadaemsya postoyanno: kak svarit' pravil'no yayco vkrutuyu, kak prigotovit' ovoshchi tak, chtoby ne hotelos' ih tut zhe zapit' vodoy, kogda solit' steyk i t.d. I Kendzhi ne prosto znaet otvety, on obyasnyaet ih na osnove svoih eksperimentov. Bolee 900 stranic, svyshe 1000 fotografiy, prostoe opisanie slozhnyh veshchey i ostroumie avtora — i vot vy uzhe polnost'yu pogruzheny v zahvatyvayushchiy mir nauchnoy kulinarii.'
From the publisher
Bestseller N'yu-York Tayms. Pobeditel' James Beard Award i IACP Cookbook of the Year Award. Kniga 'The Food lab' ili 'Laboratoriya edy' — eto ne prosto kulinarnaya kniga. Eto kniga, kotoraya stavit znak ravenstva mezhdu kulinariey i naukoy, mezhdu yaycom vkrutuyu i termodinamicheskimi processami, mezhdu otpravlennym v musornoe vedro gorelym kuskom myasa i nauchnym eksperimentom. Dzh. Kendzhi Lopes-Al't provel tysyachi chasov v poiske otvetov na voprosy, kotorymi my zadaemsya postoyanno: kak svarit' pravil'no yayco vkrutuyu, kak prigotovit' ovoshchi tak, chtoby ne hotelos' ih tut zhe zapit' vodoy, kogda solit' steyk i t.d. I Kendzhi ne prosto znaet otvety, on obyasnyaet ih na osnove svoih eksperimentov. Bolee 900 stranic, svyshe 1000 fotografiy, prostoe opisanie slozhnyh veshchey i ostroumie avtora — i vot vy uzhe polnost'yu pogruzheny v zahvatyvayushchiy mir nauchnoy kulinarii.'

From the same authors

Imprint
BreadSalt
Release date
11/13/2024

BreadSalt