The Food Lab: Better Home Cooking Through Science

4
ISBN-13: 9780393081084
ISBN-10: 0393081087
Edition: Illustrated
Author: J. Kenji López-Alt
Publication date: 2015
Publisher: W. W. Norton & Company
Format: Hardcover 958 pages
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Book details

ISBN-13: 9780393081084
ISBN-10: 0393081087
Edition: Illustrated
Author: J. Kenji López-Alt
Publication date: 2015
Publisher: W. W. Norton & Company
Format: Hardcover 958 pages

Summary

Acknowledged authors J. Kenji López-Alt wrote The Food Lab: Better Home Cooking Through Science comprising 958 pages back in 2015. Textbook and eTextbook are published under ISBN 0393081087 and 9780393081084. Since then The Food Lab: Better Home Cooking Through Science textbook received total rating of 4 stars and was available to sell back to BooksRun online for the top buyback price of $ 16.35 or rent at the marketplace.

Description

A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

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 López-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 with over 1,000 full-color images, 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.

Over 1000 color photographs
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