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The food lab: better home cooking through science

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Publisher:
Varies, see individual formats and editions
Pub. Date:
2015.
Language:
English
Description
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.
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ISBN:
9780393081084
9780393249866
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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 Update2020-09-20 04:38:11AM
Last Indexed2020-09-20 05:02:07AM
Novelist Primary ISBNnone

Solr Details

accelerated_reader_point_value0
accelerated_reader_reading_level0
authorJ. Kenji López-Alt
author_displayLópez-Alt, J. Kenji
collection_aacplADULT
detailed_location_aacplCrofton Library - Nonfiction
Online OverDrive Collection
display_description"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [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] and more. In [this book], 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"--Amazon.com.
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eBook
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literary_form_fullNon Fiction
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Online OverDrive
owning_library_aacplAnne Arundel County Public Library
Anne Arundel County Public Library Online
owning_location_aacplCrofton Library
Online OverDrive Collection
primary_isbn9780393081084
publishDate2015
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f2eBookeBookEnglishW. W. Norton & Company2015
ils:a1221431BookBooksFirst edition.EnglishW.W. Norton & Company, Inc., 2015.958 pages : color illustrations, charts ; 28 cm
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Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f21Checked OutChecked Outfalsefalsetruefalsefalsetrue
ils:a122143131997094345626Checked OutChecked Outfalsefalsetruefalsefalsetrue
subject_facetCookbooks
Cooking -- Research
Cooking -- Technique
Food -- Analysis
Food -- Experiments
title_displayThe food lab : better home cooking through science
title_fullThe Food Lab Better Home Cooking Through Science
The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author
title_shortThe food lab
title_subbetter home cooking through science
topic_facetAnalysis
Cooking
Cooking & Food
Experiments
Food
Nonfiction
Research
Technique