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Non-fiction
SUMMARY
THE FOOD LAB
BASED ON THE BOOK BY J. KENJI LÓPEZ-ALT
SUMMARY WRITTEN BY: FASTBOOKS PUBLISHING
CONTENT
Introduction to Kitchen Science
Eggs and Dairy
Soups, Stews, and Stocks
The Science of Meat
Ground Meat
Roasts
Pasta and Sauce
Salads and Dressings
Frying
General Analysis
ABOUT THE ORIGINAL BOOK
"The Food Lab," by J. Kenji López-Alt, explores the science of cooking to provide readers with a deeper understanding of culinary techniques. The book encourages readers to question traditional cooking methods and to experiment to improve their cooking skills. Through a combination of scientific explanations and practical recipes, the book covers a wide range of topics from eggs to meat, soups, vegetables, and more. The author stresses the importance of precise measurements, temperature control, and having the right equipment. It also emphasizes the idea that by understanding the underlying scientific principles of cooking, anyone can enhance their skills and create delicious food.
© 2025 Fastbooks Publishing (AUDIO): 9798347763818
Data di uscita
Audiobook: 23 gennaio 2025
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Italiano
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