LEADER 01397pam 2200181 a 4500
001 893602
005 20181210092822.0
008 181226s2015 nyua g 001 0 eng d
010 $a2015016358
020 $a9780393081084 (hbk.) :$cNT$1748
040 $aTWTNM$beng$dTWTNM
050 00$aTX651$b.L526 2015
082 04$a664.07$222
100 1 $aLopez-Alt, J. Kenhi,$eauthor,$ephotographer.
245 14$aThe food lab :$bbetter home cooking through science /$cJ. Kenhi Lopez-Alt ; photographs by the author.
250 $aFirst edition.
260 $aNew York, N.Y. :$bW. W. Norton & Company, Inc.,$c[2015].
300 $a958 p. :$bcolour ill. ;$c28 cm.
500 $aIncludes index.
520 $aGENERAL COOKERY & RECIPES. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)-and use a foolproof method that works every time? As Serious Eats's culinary nerd-in- residence, J. Kenji Lopez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques.
650 0$aFood$xExperiments.
650 0$aFood$xAnalysis.
650 0$aCooking$xTechnique.
650 0$aCooking$xResearch.