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The Food Lab: Better Home Cooking Through Science Hardcover - 2015
by J. Kenji López-Alt
Summary
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.
Details
- Title The Food Lab: Better Home Cooking Through Science
- Author J. Kenji López-Alt
- Binding Hardcover
- Edition Illustrated Edition
- Pages 938
- Language ENG
- Publisher W. W. Norton & Company, New York
- Date September 21, 2015
- Features Bibliography, Illustrated, Index
- ISBN 9780393081084
Media reviews
Citations
- Choice, 05/01/2016, Page 0
- Discover, 10/01/2015, Page 16
- Library Journal, 06/15/2015, Page 108
- New York Times Book Review, 12/06/2015, Page 21
- Publishers Weekly, 07/20/2015, Page 0
- Publishers Weekly Best Books, 11/02/2015, Page 44
- Shelf Awareness, 09/29/2015, Page 0
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