The Food Lab Better Home Cooking Through Science 1st edition by Kenji López Alt 0393249867 9780393249866
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Product details:
ISBN 10: 0393249867
ISBN 13: 9780393249866
Author: J. Kenji López-Alt
Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award “The one book you must have, no matter what you’re planning to cook or where your skill level falls.”—New York Times Book Review 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.
The Food Lab Better Home Cooking Through Science 1st Table of contents:
1 Eggs, Dairy, and the Science of Breakfast
2 Soups, Stews, and the Science of Stock
3 Steaks, Chops, Chicken, Fish, and the Science of Fast-Cooking Foods
4 Blanching, Searing, Braising, Glazing, Roasting, and the Science of Vegetables
5 Balls, Loaves, Links, Burgers, and the Science of Ground Meat
6 Chickens, Turkeys, Prime Rib, and the Science of Roasts
7 Tomato Sauce, Macaroni, and the Science of Pasta
8 Greens, Emulsions, and the Science of Salads
9 Batter, Breadings, and the Science of Frying
Acknowledgments
Index
Praise for The Food Lab
Copyright
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