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Sinopse
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
Ficha técnica
Especificações
ISBN | 9780544018464 |
---|---|
Subtítulo | THE SCIENCE OF GREAT BARBECUE AND GRILLING |
Pré venda | Não |
Peso | 1300g |
Autor para link | GOLDWYN MEATHEAD |
Livro disponível - pronta entrega | Não |
Dimensões | 25.7 x 20.8 x 303 |
Idioma | Inglês |
Tipo item | Livro Importado |
Número de páginas | 400 |
Número da edição | 1ª EDIÇÃO - 2016 |
Código Interno | 856365 |
Código de barras | 9780544018464 |
Acabamento | HARDCOVER |
Autor | GOLDWYN, MEATHEAD |
Editora | HOUGHTON MIFFLIN HARCOURT |
Sob encomenda | Sim |