The Food Lab

The Food Lab

Better Home Cooking Through Science

eBook - 2015
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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 L#65533;pez-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.
Publisher: New York, N.Y. ; London : W. W. Norton & Company, Inc., [2015]
ISBN: 9780393249866
Characteristics: 1 online resource
text file
Additional Contributors: OverDrive, Inc. - Distributor

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c
catslib
Oct 17, 2017

This book is for people who want to know the Why of cooking methods. It is incredibly detailed, and is really more of a textbook and must weight 15 pounds. I couldn't just borrow it, I had to BUY it! (BTW, chapters.ca much cheaper than in store)

biblioanna Feb 24, 2017

After many trials, Kenji and seriouseats.com is a trusted source in our house. He's the America's Test Kitchen employee who branched out into a better kitchen, his own.

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