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Recenze Food Lab: Better Home Cooking Through Science - J. Kenji López-Alt (2015, pevná)
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A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. 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 and cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a…
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