The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
Ever puzzled how to pan-fry a steak with a charred crust and an interior that is flawlessly medium-rare from part to area while you cut into it? a way to make home made mac ‘n’ cheese this is as satisfyingly gooey and velvety-clean because the blue container stuff, but a long way tastier? how to roast a succulent, wet turkey (overlook about brining!)―and use a foolproof method that works on every occasion?
As critical Eats’s culinary nerd-in-house, J. Kenji López-Alt has contemplated some of these questions and extra. in the food Lab, Kenji focuses on the technological know-how at the back of loved American dishes, delving into the interactions between warmth, energy, and molecules that create splendid meals. Kenji suggests that frequently, conventional methods don’t paintings that well, and domestic chefs can achieve a long way higher effects the use of new―however easy―techniques. In masses of clean-to-make recipes with over 1,000 full-coloration photographs, you may discover a way to make foolproof Hollandaise sauce in only two minutes, how to remodel one simple tomato sauce right into a 1/2 dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and lots greater.
This is a first-rate cookbook. If you want cooks illustrated and don’t have the time to study Harold McGee On meals and Cooking this suits right within the middle. The strategies are genuinely strong and the recipes are a number of the nice i have ever made. can not say how excellent this is enough.
Read The Food Lab: Better Home Cooking Through Science Books full online for free. Reading The Food Lab: Better Home Cooking Through Science full Books free without download online.
The Food Lab: Better Home Cooking Through Science Information
- Hardcover: 960 pages ( Download PDF : )
- ISBN-10: 0393081087
- Publisher: W. W. Norton & Company (September 21, 2015)
- Author : J. Kenji López-Alt
- ISBN-13: 978-0393081084
- Language: English
About the Author
J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.