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The Food Lab: Better Home Cooking Through Science
Contributor(s): López-Alt, J. Kenji (Author)
ISBN: 0393081087     ISBN-13: 9780393081084
Publisher: W. W. Norton & Company
OUR PRICE:   $44.96  
Product Type: Hardcover - Other Formats
Published: September 2015
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Cooking | Courses & Dishes - General
- Technology & Engineering | Food Science - General
- Cooking | Individual Chefs & Restaurants
Dewey: 664.07
LCCN: 2015016358
Physical Information: 1.8" H x 8.8" W x 10.8" (6.45 lbs) 960 pages
 
Descriptions, Reviews, Etc.
Publisher 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 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. 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.


Contributor Bio(s): Lopez-Alt, J. Kenji: - J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, author of the James Beard Award-nominated column The Food Lab, and a columnist for the New York Times. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.