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The food lab: better home cooking through science
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Book Cover
Average Rating
Published:
New York, NY ; London : W.W. Norton & Company, Inc., 2015.
Format:
Unknown
Edition:
First edition.
Physical Desc:
958 pages : color illustrations, charts ; 28 cm
Status:
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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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.

Note! Citation formats are based on standards as of July 2022. 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
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Record Information

Last Symphony Extract TimeMar 29, 2021 02:02:06 PM
Last File Modification TimeDec 15, 2023 04:23:01 AM
Last Grouped Work Modification TimeMar 28, 2024 09:20:44 AM

MARC Record

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