The food lab: better home cooking through science
(Book)
"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.
Notes
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.
Record Information
| Last Symphony Extract Time | Mar 29, 2021 02:02:06 PM |
|---|---|
| Last File Modification Time | Mar 28, 2023 04:22:02 AM |
| Last Grouped Work Modification Time | Mar 31, 2023 04:07:46 AM |
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