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The Food Lab: Better Home Cooking Through Science (English Edition) Formato Kindle
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.
"Lopez-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us."
--The 25 best food books of 2015, The Observer Food Monthly
"López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America."--The Irish Sunday Times
"...a must-read for home cooks...Buy this book for your favourite food nerd and you'll get precious little conversation out of them on Christmas Day. It questions the techniques we use day-to-day, examining the science as well as providing recipes and a fair bit of humour. It's peppered with useful facts, too...My Christmas cooking has changed forever."
"...take your time. You'll learn a lot."
The 10 best cookbooks of 2015, The Washington Post
"...it is the only book you need to become a seriously good cook."
"He's [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook..."
"It will make you question just about everything you know about cooking as well as give you new ways of doing old things to make them better... a hefty tome that is well worth its price."--Foodepedia --Questo testo si riferisce alla hardcover edizione.
- ASIN : B00TG24C34
- Editore : W. W. Norton & Company; Illustrated edizione (21 settembre 2015)
- Lingua : Inglese
- Dimensioni file : 188984 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Abilitato
- Word Wise : Abilitato
- Memo : Su Kindle Scribe
- Lunghezza stampa : 962 pagine
- Posizione nella classifica Bestseller di Amazon: n. 258,392 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- Recensioni dei clienti:
Informazioni sugli autori
Recensioni migliori da Italia
Al momento, si è verificato un problema durante il filtraggio delle recensioni. Riprova più tardi.
Ho già provato un paio di ricette (le patate al forno e il roesti) e sono entusiasta. è scritto in un inglese facilmente comprensibile e tratta gli argomenti scientifici in modo semplice.
Possono servire da ottimi spunti per creare ricette personalizzate.
Da tenere nello scaffale accanto a Myhrvold e Bressanini
Le recensioni migliori da altri paesi
A few salient points to share:
First, this book presents itself as scientific and data-driven. That's what I was looking for, and I had high hopes. Very disappointed. The "science" of this book is basically Mythbusters-level science. The author describes a random curiosity (does mineral content in water affect pizza crust?), and then relays an anecdote of an at-home experiment. Is this scientific? Yea! In the same way Mythbusters is. And I love Mythbusters! But calling this book "lab-based" or "data-driven" or "scientific" would be akin to writing up fun descriptions of each Mythbusters episode, slapping it all together, and calling it a science textbook.
Second, this book is just a mess. Like, it looks pretty, for sure. But its organization is... a bit lacking. It has the feel of an author who didn't want to take any editorial input. It's a thousand-page brick, in nine sections. Those nine sections are:
....whhhhha? You're going to put together a book that you claim is basically a comprehensive culinary tome, and one of your NINE sections is... "ground meat"? And "fast-cooking foods," which is of course separate from "frying"? And "breakfast," but no other meal sections? Just a hodge-podge mess of random mealtimes, ingredients, cooking methods, and dishes?
Baking doesn't even get a section? Whhhhhat?
Honestly, I'm pretty sure that the author literally picked his most used or most popular blog tags, and just made those his sections. Within each section, the "organization" is similarly haphazard. No discernable rhyme or reason, beyond "I have a blog post about this!"
Third, the author comes off as... a cringey creep. There's a LOT of "gosh my wife and I can't stand each other, and we don't trust each other, and all she wants to do is SHOP!" humor. It's misogynistic, one-note, and boring. It feels like someone at an open mic stand-up show in the 90s. Who isn't doing well on stage. Oof. There's also a very weird amount of comparing foods to women's bodies. Both sexually (this guy REALLY sexualizes hamburgers... like, a lot) and just weirdly objectifingly (he at one point describes overcooked meat as being like a dried-up body of an old woman).
At one point, I think in the acknowledgments, the author mentions being inspired by gonzo journalism (i.e., Hunter S Thompson), Douglas Adams, and Kurt Vonnegut. He does not, at all, write with the talent or humor of any of those three writers. He DOES write like a college student who THINKS he's as talented and funny as the three of them. It's just... so cringe-worthy. I'm not sure how else to express it.
The book DOES have some useful methods described, as well as some interesting-sounding recipes I'll be trying out. It's a nice-looking book, with nice pictures. But the value it does have is, for me, outweighed by the unpleasant experience of reading it, its haphazard organization and content selection, and its disappointing failure to deliver on its claims to be a scientific or data-driven text.
As books go, I would recommend Harold McGee's On Food and Cooking instead. The Food Lab is better presented as a blog than a book.
This is the perfect book for you if:
1) You want to understand the reasons behind the cooking processes that you use, rather than just following along and doing what you're told.
2) You are a little bit "sciencey" and enjoy the idea of applying that in the kitchen.
3) You want a cook book that is a combination of science, readable anecdotes, and delicious recipes.
4) You demand that recipes work, use ingredients that you can find, are accompanied by pictures that draw you in, and require step-by-step instructions in the kitchen.
This is not to say that this is all you will ever need to cook out of, but it is a brilliant base to understand your food, cook delicious dishes from, and spark a love of cooking.
Things to be aware of:
1) This book leans towards american cooking
2) This book doesn't contain any baking/dessert recipes
3) This book is big. And i mean BIG. This isn't a draw back for me but my girlfriend struggles with the weight of it a bit.
I really can't recommend this book highly enough and hope that you buy it and enjoy it as much as I do!!
there are though two major issues i have which made me give only four stars.
the first is the constant draw in of the author`s personal life with his wife, mum...etc that is just not very interesting and totally irrelevant. Most people who read a book like this are in search for knowledge not "cute stories"
The second issue i have is the amount of recipe in this book. though i have to admit I am chef and therefore most of the recipes are only useful to help me understand the book`s a preceding concepts but to be honest most are for home cooks. plus there are way too many that i personally just skipped through.
regardless it was a pleasure to read it.