The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.

  • López-Alt, J. Kenji
Date:
[2015]
  • Books

About this work

Description

"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.

Publication/Creation

New York ; London : W.W. Norton & Company, Inc., [2015]

Physical description

957 pages : illustrations ; 28 cm

Contributors

Edition

First edition.

Notes

Includes index.

Contents

Preface / by Jeffrey Steingarten -- Introduction: A nerd in the kitchen -- What's in this book? -- The keys to good kitchen science -- What is cooking? -- Essential kitchen gear -- The basic pantry -- Eggs, dairy, and the science of breakfast -- Soups, stews, and the science of stock -- Steaks, chops, chicken, fish, and the science of fast-cooking foods -- Blanching, searing, braising, glazing, roasting, and the science of vegetables -- Balls, loaves, links, burgers, and the science of ground meat -- Chickens, turkeys, prime rib, and the science of roasts -- Tomato sauce, macaroni, and the science of pasta -- Greens, emulsions, and the science of salads -- Batter, breadings, and the science of frying.

Languages

Subjects

Where to find it

  • LocationStatus
    Medical Collection
    TX651 2015L86f
    		Open shelves

Permanent link

Identifiers

ISBN

  • 9780393081084
  • 0393081087