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The Food Lab: Better Home Cooking Through Science Audio CD
Prezzo Amazon | Nuovo a partire da | Usato da |
Formato Kindle
"Ti preghiamo di riprovare" | — | — |
Copertina rigida, Illustrato
"Ti preghiamo di riprovare" | 44,22 € | 29,30 € |
CD audio
"Ti preghiamo di riprovare" | 97,99 € | — | 97,99 € |

- LinguaInglese
- Dimensioni13.46 x 1.52 x 17.02 cm
- ISBN-101665208937
- ISBN-13978-1665208932
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Dettagli prodotto
- Lingua : Inglese
- ISBN-10 : 1665208937
- ISBN-13 : 978-1665208932
- Peso articolo : 113 g
- Dimensioni : 13.46 x 1.52 x 17.02 cm
- Recensioni dei clienti:
Informazioni sugli autori
Scopri di più sui libri dell'autore, guarda autori simili, leggi i blog dell’autore e altro ancora
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Maggiori informazioni su come funzionano le recensioni dei clienti su AmazonRecensioni migliori da Italia
Al momento, si è verificato un problema durante il filtraggio delle recensioni. Riprova più tardi.
Possono servire da ottimi spunti per creare ricette personalizzate.
Da tenere nello scaffale accanto a Myhrvold e Bressanini
Tantissime informazioni utili su moltissimi aspetti, esposte in maniera chiara.
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.
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:
Breakfast
Stock
Fast-Cooking Foods
Vegetables
Ground Meat
Roasts
Pasta
Salads
Frying
....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.
