The Food Lab: Better Home Cooking Through Science

Available

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 L pez-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.

Product Details

Price
$49.95  $45.95
Publisher
W. W. Norton & Company
Publish Date
September 21, 2015
Pages
960
Dimensions
8.8 X 1.8 X 10.8 inches | 5.95 pounds
Language
English
Type
Hardcover
EAN/UPC
9780393081084
BISAC Categories:

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About the Author

J. Kenji López-Alt is the best-selling author of The Food Lab, winner of James Beard and IACP awards. He lives in San Mateo, California.

Reviews

The ultimate book for science nerds who cook.
An authoritative, instant-classic reference book that's also an engaging read.
Loaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.--Russ Parsons
The Food Lab is a keeper.--Chris Kimball
The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs.