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Description
The Food Lab: Better Home Cooking Through ScienceEver 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
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.
Binding Type: Hardcover
Publisher: W. W. Norton & Company
Published: 09/21/2015
ISBN: 9780393081084
Pages: 960
Weight: 5.95lbs
Size: 10.80h x 8.80w x 1.80d
Review Citations: Library Journal 06/15/2015 pg. 108
Publishers Weekly 07/20/2015
Discover 10/01/2015 pg. 16
Shelf Awareness 09/29/2015
Publishers Weekly Best Books 11/02/2015 pg. 44
New York Times Book Review 12/06/2015 pg. 21
Shelf Awareness 12/15/2015
Choice 05/01/2016
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