The Riviera Beach Library is currently closed.

The Food Lab: Better Home Cooking Through Science

Book Cover
Average Rating
Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
Language:
English
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.

Also in This Series
More Like This
More Details
ISBN:
9780393249866
9781977358158
Staff View

Grouping Information

Grouped Work ID3e1a6645-0569-afd5-4537-ddeb38400504
Grouping Titlefood lab better home cooking through science
Grouping Authorj kenji lopez alt
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-02-23 04:05:54AM
Last Indexed2024-02-22 04:57:42AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
author
López-Alt, J. Kenji
author_display
López-Alt, J. Kenji
available_at_aacpl
Online OverDrive Collection
detailed_location_aacpl
Online OverDrive Collection
display_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.

format_aacpl
eAudiobook
eBook
format_category_aacpl
Audio Books
eBook
id
3e1a6645-0569-afd5-4537-ddeb38400504
isbn
9780393249866
9781977358158
last_indexed
2024-02-22T09:57:42.444Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_aacpl
Online OverDrive
owning_library_aacpl
Anne Arundel County Public Library Online
owning_location_aacpl
Online OverDrive Collection
primary_isbn
9780393249866
publishDate
2015
2019
publisher
Tantor Media, Inc.
W. W. Norton & Company
recordtype
grouped_work
title_display
The Food Lab Better Home Cooking Through Science
title_full
The Food Lab Better Home Cooking Through Science
title_short
The Food Lab
title_sub
Better Home Cooking Through Science
topic_facet
Cooking & Food
Engineering
Nonfiction
Technology

Solr Details Tables

item_details

Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent URLDetailed StatusLast CheckinLocation
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f21Online OverDrive CollectionOnline OverDriveeBookeBook1falsetrueOverDriveChecked Out
overdrive:1d076818-8641-46cf-a8f9-7dec965465361Online OverDrive CollectionOnline OverDriveeAudiobookAudio Books1falsetrueOverDriveAvailable Online

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f2eBookeBookEnglishW. W. Norton & Company2015
overdrive:1d076818-8641-46cf-a8f9-7dec96546536eAudiobookAudio BooksEnglishTantor Media, Inc2019

scoping_details_aacpl

Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f21Checked OutChecked Outfalsefalsetruefalsefalsetrue
overdrive:1d076818-8641-46cf-a8f9-7dec965465361Available OnlineAvailable Onlinefalsetruetruefalsefalsetrue