The Food Lab: Better Home Cooking Through Science

by J. Kenji Lopez-alt

Hardcover, 2015


Call number

Food Science -- LOP

Call number

Food Science -- LOP


W. W. Norton & Company (2015), 960 pages


"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"


Physical description

938 p.; 8.8 inches

Similar in this library

Page: 0.1008 seconds