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Brand: J. Kenji L. #65533;Pez Alt
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J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
Future Food Today is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10's beliefs around food and food production. From dogless hotdogs and algae chips, to bug burgers and microgreen popsicles, it's packed wit
Twelve lessons in fungal activism, Indigenous knowledge and collaboration for artists, gardeners, educators and anyone intrigued by the fascinating life and inspiring metaphors of the mycelium and the mushroom The enormous popular interest in the world of fungi and the mycelium testifies to its trem
J. Kenji López-Alt's debut cookbook, The Food Lab , revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok. Whether stir-fry
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insectsThe concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economi
