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 American dishes, del...
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, NY ; London :
W.W. Norton & Company, Inc.,
[2015]
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| Edition: | First edition. |
| Subjects: | |
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| Summary: | "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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| Item Description: | Includes index. |
| Physical Description: | 958 pages : color illustrations ; 28 cm |
| ISBN: | 9780393081084 0393081087 |
| Author Notes: |
