Description: 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 López-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. Over 1000 color photographs
Price: 19.85 USD
Location: Vinton, Virginia
End Time: 2024-12-01T13:57:24.000Z
Shipping Cost: 9.13 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Book Title: Food Lab
Signed: No
Ex Libris: No
Narrative Type: Nonfiction
Original Language: English
Publisher: W.W. Norton & Company
Inscribed: No
Intended Audience: Adults
Personalize: No
Publication Year: 2015
Type: Cookbook
Format: Hardcover
Language: English
Era: 2010s
Personalized: No
Author: J. Kenji Lopez-Alt
Features: Illustrated
Genre: Cookbooks
Country/Region of Manufacture: United States
Topic: Cooking
Subjects: Food & Drink; Cooking
Number of Pages: 958
