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The food lab: better home cooking through science
(Book)

Book Cover
Average Rating
Published:
New York, NY ; London : W.W. Norton & Company, Inc., 2015.
Format:
Book
Edition:
First edition.
Physical Desc:
958 pages : color illustrations, charts ; 28 cm
Status:
1 copy, 2 people are on the wait list.
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.
Also in This Series
Copies
Location
Call Number
Status
Crofton Library - Nonfiction
641.5 L
Checked Out
More Like This
Other Editions and Formats
More Details
Language:
English
ISBN:
9780393081084, 0393081087

Notes

General Note
Includes index.
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.
Citations
APA Citation (style guide)

López-Alt, J. K. (2015). The food lab: better home cooking through science. First edition. New York, NY ; London: W.W. Norton & Company, Inc.

Chicago / Turabian - Author Date Citation (style guide)

López-Alt, J. Kenji. 2015. The Food Lab: Better Home Cooking Through Science. New York, NY ; London: W.W. Norton & Company, Inc.

Chicago / Turabian - Humanities Citation (style guide)

López-Alt, J. Kenji, The Food Lab: Better Home Cooking Through Science. New York, NY ; London: W.W. Norton & Company, Inc, 2015.

MLA Citation (style guide)

López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. First edition. New York, NY ; London: W.W. Norton & Company, Inc, 2015. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
3e1a6645-0569-afd5-4537-ddeb38400504
Go To GroupedWork

Record Information

Last File Modification TimeOct 18, 2020 04:48:06 AM
Last Grouped Work Modification TimeOct 21, 2020 10:39:30 AM

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