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The food lab: better home cooking through science

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Language:
English
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.
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ISBN:
9780393081084
9780393249866
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Grouping Information

Grouped Work ID 58061187-6ac5-927a-fdae-f27bb3d8e7f1
Full title food lab better home cooking through science
Author lópez alt j kenji
Grouping Category book
Last Update 2018-05-22 22:53:33PM
Last Indexed 2018-05-22 23:56:30PM

Solr Details

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author López-Alt, J. Kenji.
author_display López-Alt, J. Kenji
available_at_school Maplewood High, McGavock High
collection_school Non-Fiction
detailed_location_school Maplewood High - Teen Non-Fiction, McGavock High - Teen Non-Fiction
display_description "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.
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primary_isbn 9780393081084
publishDate 2015
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subject_facet Cooking -- Research, Cooking -- Technique, Food -- Analysis, Food -- Experiments
title_display The food lab : better home cooking through science
title_full The Food Lab Better Home Cooking Through Science, The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author
title_short The food lab :
title_sub better home cooking through science
topic_facet Analysis, Cooking, Cooking & Food, Experiments, Food, Nonfiction, Research, Technique