The Food Lab: Better Home Cooking Through Science

Description

A New York Times Bestseller Winner of the James Beard Award for General
Cooking and the IACP Cookbook of the Year Award “The one book you must have,
no matter what you’re planning to cook or where your skill level falls.”―New
York Times Book ReviewEver 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. Over 1000 color
photographs Read more

Features:

Product Details:

• Publisher ‏ : ‎ Norton; Illustrated edition (September 21, 2015)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 958 pages
• ISBN-10 ‏ : ‎ 0393081087
• ISBN-13 ‏ : ‎ 84
• Item Weight ‏ : ‎ 6.47 pounds
• Dimensions ‏ : ‎ 10.8 x 8 x 1.8 inches
• Best Sellers Rank: #233 in Books (See Top 100 in Books) #11 in Cookbooks, Food & Wine (Books)
• #11 in Cookbooks, Food & Wine (Books)
• Customer Reviews: 4.9 4.9 out of 5 stars 10,145 ratings