The food lab better home cooking through science
"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 Ameri...
| Main Author: | López-Alt, J. Kenji (Author) |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, NY ; London :
W.W. Norton & Company, Inc.,
[2015]
|
| Edition: | First edition. |
| Subjects: |