The Food Lab: Better Home Cooking Through Science

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Price
$25.58
By
W. W. Norton & Company

General Information

New York Times Bestseller 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 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

Details

Author
J. Kenji López-Alt
Binding
Hardcover
EAN
9780393081084
ISBN
0393081087
Label
W. W. Norton & Company
Manufacturer
W. W. Norton & Company
Publisher
W. W. Norton & Company
Studio
W. W. Norton & Company
Title
The Food Lab: Better Home Cooking Through Science
MPN
Over 1000 color photographs
Item Height
10.8 inches
Item Length
8.8 inches
Item Weight
0 pounds
Item Width
1.8 inches
Languages - Original Language
English
Languages - Published
English
NumberOfItems
1
NumberOfPages
960
Package Height
2.5 inches
Package Length
11.4 inches
Package Weight
5.85 pounds
Package Width
10.1 inches
ProductGroup
Book
ProductTypeName
ABIS_BOOK
PublicationDate
2015-09-21
ReleaseDate
2015-09-21
PartNumber
Over 1000 color photographs

Latest reviews

Pros: Well illustrated, well explained, thoughtfully laid out
It's much more than a collection of recipes.  In this book Kenji explains cooking techniques and the science behind them.  Also ingredients and how to find them, how to use them.

For many recipes, there is a fully illustrated 'knife techniques' section.  ex.  for people who are not pros, it is very useful to explain how to cut up a fennel or any other uncommon or oddly shaped produce.

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