The Food Lab: Better Home Cooking Through Science
López-Alt, J. Kenji
ISBN 10: 0393081087 ISBN 13: 9780393081084
Published by Norton (edition Illustrated), 2015
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Synopsis:
"...mind-bogglingly detailed and rewarding." The Observer Food Monthly
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 Lopez-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.
Don't miss selected images from the book - scroll down!
About the Author: J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco with his wife Adriana.
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Bibliographic Details
Title: The Food Lab: Better Home Cooking Through ...
Publisher: Norton (edition Illustrated)
Publication Date: 2015
Binding: Hardcover
Condition: Good
Edition: Illustrated.
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THE FOOD LAB: Better Home Cooking Through Science
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W. W. Norton & Co., New York, 2015
ISBN 10: 0393081087
ISBN 13: 9780393081084
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ISBN 10: 0393081087
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