-
The Food Lab
- Better Home Cooking Through Science
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
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Resumen del Editor
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 Lopez-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, 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.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
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General
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How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways and reveals the importance of all the off-the-plate elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more.
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Interesting collection of research on food
- De Nevena Hristozova en 07-28-24
De: Charles Spence
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269 Cooking & Kitchen Tips, Tricks & Techniques
- Learn the Basics of How to Cook Food Better & Faster with Essential Skills for Beginners
- De: Gillian Vega
- Narrado por: Nathan Cox
- Duración: 2 h y 28 m
- Versión completa
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It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
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poorly done
- De Crystal en 07-22-24
De: Gillian Vega
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Off Menu
- The Secret Science of Food and Dining
- De: Nell McShane Wulfhart
- Narrado por: Katie Schorr
- Duración: 5 h y 58 m
- Grabación Original
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
- Versión completa
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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One of the best books for professionals as well as home cooks….
- De Jose Hurtado en 04-26-24
De: Michael Ruhlman
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Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
- Versión completa
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When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
- Narrado por: Jeff Riggenbach
- Duración: 12 h y 14 m
- Versión completa
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
- De JLouis en 07-22-07
De: Michael Ruhlman
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American Cuisine
- And How It Got This Way
- De: Paul Freedman
- Narrado por: Paul Heitsch
- Duración: 14 h y 8 m
- Versión completa
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For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
De: Paul Freedman
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Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
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The Soul of a Chef
- The Journey Toward Perfection
- De: Michael Ruhlman
- Narrado por: Donald Corren
- Duración: 12 h y 14 m
- Versión completa
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
- De Gillian en 12-02-16
De: Michael Ruhlman
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KitchenWise
- Essential Food Science for Home Cooks
- De: Shirley O. Corriher
- Narrado por: Janet Metzger
- Duración: 6 h y 18 m
- Versión completa
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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
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The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
- Versión completa
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Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
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Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
Lo que los oyentes dicen sobre The Food Lab
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Christopher D.
- 10-31-21
Best book I've hear and read for food health!
easy to read, listen to and great information! I will continue listening to this book for good information.
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- Glenn Crawford
- 11-17-22
great read
it was fun to listen to a lot of great cooking theories I strong recommend this to anyone who likes to cook and bake. I will be going out and buy the physical copy for my library
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- J Damon Fehler
- 03-11-24
A genuine love for food
This book shows the author’s genuine love of food and has inspired me to try new ideas.
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- robert bond
- 10-31-24
understanding the science of food preparation
as a culinary student too often you're instructed to perform preparations without a clear understanding of why. Even with the most experienced instructors their knowledge of a process is based on their experience, which might have been taught in a certain way, not necessarily the best. This book provides the why and, as tested by the author, the best way of preparing the dish and explains the understandable science of why there are better ways to prepare food. An excellent supplement to the culinary school experience
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- Jonathan
- 06-07-23
Excellent
Helps a novis like myself improve and understand what’s happening in the pan. Great book with interesting stories.
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- Amazon Customer
- 09-24-22
This is for serious cooks
I thought this was one of the best food books I have ever listened too. Kenji’s approach to food, science, prepping, and technique is absolutely amazing. I have tried quite a few techniques and styles and some I already knew about and already practiced. This book has opened me to a lot of new things that are now a part of my cooking. The recipe/method that knocked it out the park was his take on potatoes gratin. Next method I am going to try is French fries/pomme frites. I have been doing the double fry for years. Time try his take on it. Thank for this inspiring book.
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- Mario Silveira Baqueiro
- 11-22-23
Well seasoned
Informative useful hands-on great book! Seasoned with a jolly good mood and clever nerdy references.
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- Zadco
- 04-15-23
Amazing book - But almost no metric units
This book is magnificent!
I have learned so much about cooking and the science behind, all while being thoroughly entertained by the author's humorous writing.
The only downside:
There are almost no metric units mentioned. Temperature is mentioned very often and always in Fahrenheit, making it hard to relate to and remember.
The bonus PDF contains many great recipes, but is a bit disorganized and it is not clear how the audio content relates to the pdf content.
Would still highly recommend this book, and I think a physical copy would be a good addition to my library.
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esto le resultó útil a 1 persona
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- Ruby Spinner
- 02-17-21
Perfect listen for falling asleep
I have read some reviews which seem just silly. In those, it's said they want a hard copy for the recipes. You are given a PDF attachment, so the book is simply taking up space on your cookbook shelf.
This is NOT a cookbook! It is a nice story of the author and narrator recounting his kitchen experiments. For the reason that I find his manner friendly and kind, but while humour is a good thing, he has missed the mark for me, I can personally rate the overall story a 3 out of five.
I have been listening to this to fall asleep at night. It is not that it is boring, it really is entertaining. What it lacks is a cohesive plot from start to finish. You can start at the beginning of any chapter, and you have missed nothing essential to understand the current point. That makes it relaxing.
I have learned a couple things. First, is how to cook eggs. The whites and the yolks cook very differently. Also, bacon cooks so that the fat and meat buckle because they are very different, and a wet cured supermarket bacon can be up to 12% water, and we all know, water will cook food, but no amount of fat in the water will lwt the meat brown. Pasta doesn't require boiling water to cook. The exception is fresh egg pasta, but neither need to be boiled in gallons of water, but the water MUST be salted. That's for flavor, not to speed up the process. Also, al dente pasta, that which is slightly textured at the bite, wasn't known until after WWII. Even as late as 1902, the US Navy required macaroni to be boiled for at a minimum of 30 minutes! (That is true, but not mentioned in the book).
Sauces, meats, greens, bread, it's all in here. Just listen. It's an easy relaxing way to learn, besides the entertainment.
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esto le resultó útil a 15 personas
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- Amazon Customer
- 11-21-21
Great book!
I liked this book so much I wanted to buy the actual book and realize it was almost $50! But it’s probably worth it. I would like to be able to look up some things easier than I can on audible. Worth the read. Lots of great tips and tricks with a thorough explanation of each.
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