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David Joachim has written, edited or collaborated on more than 50 cookbooks. With Andrew Schloss, he co-authored The Science of Good Food, which was nominated for a James Beard Award. He also wrote the A Man, A Can, A Plan series, which has sold more than 1 million copies. David recently co-wrote Mastering Pizza with James Beard Award-winning chef Marc Vetri and The Wicked Healthy Cookbook with plant-based chefs Chad and Derek Sarno. He lives in Pennsylvania.
J. Kenji López-Alt is the New York Times bestselling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
Emily Isabella is a New York-based illustrator. Her clients include Kate Spade and Anthropologie.
| Erscheinungsjahr: | 2022 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9780778807063 |
| ISBN-10: | 0778807061 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Joachim, David |
| Illustrator: | Isabella, Emily |
| Auflage: | 3. Auflage |
| Hersteller: | Robert Rose Inc |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 261 x 193 x 44 mm |
| Von/Mit: | David Joachim |
| Erscheinungsdatum: | 04.10.2022 |
| Gewicht: | 2,15 kg |
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