The Food Lab

The Food Lab

Better Home Cooking Through Science

eBook - 2015
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"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.
Publisher: New York, NY ; London : W.W. Norton & Company, Inc., [2015]
Edition: First edition
ISBN: 9780393249866
0393249867
Branch Call Number: EBOOK OVERDRIVE
Characteristics: 1 online resource (958 pages) : color illustrations

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c
catslib
Oct 17, 2017

This book is for people who want to know the Why of cooking methods. It is incredibly detailed, and is really more of a textbook and must weight 15 pounds. I couldn't just borrow it, I had to BUY it! (BTW, chapters.ca much cheaper than in store)

biblioanna Feb 24, 2017

After many trials, Kenji and seriouseats.com is a trusted source in our house. He's the America's Test Kitchen employee who branched out into a better kitchen, his own.

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