The Food Lab

The Food Lab

Better Home Cooking Through Science

by J. Kenji López-Alt

Hardback Publication Date: 21/09/2015

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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. I

n 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.

ISBN:
9780393081084
9780393081084
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
21-09-2015
Language:
English
Publisher:
W. W.\Norton#& Company, Incorporated
Country of origin:
United States
Pages:
958
Dimensions (mm):
274x229x46mm
Weight:
2.74kg
J. Kenji López-Alt

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and the author of the James Beard Award–nominated column The Food Lab.

His first book, The Food Lab: Better Home Cooking Through Science was a New York Times best seller, winner of the James Beard Award for general cooking, and named Book of the Year by the International Association of Culinary Professionals.

He lives in San Mateo with his wife, Adriana, and daughter, Alicia.

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