The food lab : better home cooking through science
by
 
López-Alt, J. Kenji.

Title
The food lab : better home cooking through science

Author
López-Alt, J. Kenji.

ISBN
9780393081084

Physical Description
958 pages : color illustrations ; 28 cm

Abstract
"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.

Subject Term
Food -- Experiments.
 
Food -- Analysis.
 
Cooking -- Technique.
 
Cooking -- Research.

Format
Book

Production, Publication, Distribution, Manufacture, and Copyright Notice
New York, N.Y. ; London : W.W. Norton & Company, Inc., [2015]

General Note
Includes index.


Material TypeShelf NumberBarcodeLibraryStatus
BookHOME COOKING 664.07 LOPE32530608693337Main JCPLAdult Nonfiction Area