The food lab: better home cooking through science

Book Cover
Average Rating
5 star
 
(1)
4 star
 
(1)
3 star
 
(0)
2 star
 
(0)
1 star
 
(0)
Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
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.
Also in This Series
More Like This
More Details
ISBN:
9780393081084
9780393249866
Reviews from GoodReads
Loading GoodReads Reviews.
Tagging
Tags:

No Tags, Be the first to tag this record!


Staff View

Grouping Information

Grouped Work ID 58061187-6ac5-927a-fdae-f27bb3d8e7f1
Grouping Title food lab better home cooking through science
Grouping Author lópez alt j kenji
Grouping Category book
Last Grouping Update 2019-12-15 23:08:37PM
Last Indexed 2019-12-16 00:01:24AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author J. Kenji López-Alt
author_display López-Alt, J. Kenji
available_at_school McGavock High
collection_school Non-Fiction
detailed_location_school 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.
format_category_school Books
eBook
format_school Book
eBook
id 58061187-6ac5-927a-fdae-f27bb3d8e7f1
isbn 9780393081084
9780393249866
item_details
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f2 -1 Online OverDrive Collection Online OverDrive eBook eBook 3 false true OverDrive Adobe EPUB eBook, Kindle Book, OverDrive Read Available Online
ils:CARL0000469597 35192047867662 Bellevue - Adult Non-Fiction 641.5 L8642f 1 false false On Shelf BL
ils:CARL0000469597 35192047867670 Green Hills - Adult Non-Fiction 641.5 L8642f 1 false false Checked Out GH
ils:CARL0000469597 FF00133768 McGavock High - Teen Non-Fiction 664 LOP 1 false false On Shelf 6D532
ils:CARL0000469597 35192048157550 Inglewood - Adult Non-Fiction 641.5 L8642f 1 false false Checked Out IN
ils:CARL0000469597 35192048287415 Richland Park - Adult Non-Fiction 641.5 L8642f 1 false false Checked Out RP
ils:CARL0000469597 35192047867688 Main Library - Adult Non-Fiction 641.5 L8642f 1 false false On Shelf MN
itype_school
Book
last_indexed 2019-12-16T06:01:24.347Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_school 664 LOP
owning_library_school Schools
owning_location_school McGavock High
primary_isbn 9780393081084
publishDate 2015
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f2 eBook eBook English W. W. Norton & Company 2015
ils:CARL0000469597 Book Books First edition. English W.W. Norton & Company, Inc., [2015] 958 pages : color illustrations ; 28 cm.
recordtype grouped_work
scoping_details_school
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:cc5ffc4e-5c0c-4592-95e0-8502b17402f2 -1 Available Online Available Online false true true false false false
ils:CARL0000469597 35192047867662 On Shelf On Shelf false true true false false false
ils:CARL0000469597 35192047867670 Checked Out Checked Out false false true false false false
ils:CARL0000469597 FF00133768 On Shelf On Shelf false true false false false true
ils:CARL0000469597 35192048157550 Checked Out Checked Out false false true false false false
ils:CARL0000469597 35192048287415 Checked Out Checked Out false false true false false false
ils:CARL0000469597 35192047867688 On Shelf On Shelf false true true false false false
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