The food lab : better home cooking through science /

The food lab : better home cooking through science /

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Bibliographic Details
Author / Creator:López-Alt, J. Kenji, author, illustrator.
Edition:First edition.
Imprint:New York ; London : W.W. Norton & Company, Inc., [2015]
Description:958 pages : illustrations ; 28 cm
Language:English
Subject:
Cooking -- Technique.
Food -- Analysis.
Cooking -- Research.
Cooking -- Technique.
Food -- Analysis.
Cookbooks.
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/10905593
Hidden Bibliographic Details
ISBN:9780393081084
0393081087
Notes:Includes index.
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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