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Price comparison product image The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

by W W NORTON CO
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EAN
9780393081084
ISBN
0393081087
Brand
W W NORTON CO
Author
J. Kenji López-Alt
Educational Level
Trade
Format
Book
ISBN-10
0393081087
ISBN-13
9780393081084
Language
English
Manufacturer number
Over 1000 color photographs
Publication Year
2015
Special Attributes
Illustrated
Subject
"Cooking, Food & Wine"
Topic
Basic Cooking & Reference

The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.

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 '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 newbut simpletechniques. 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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