Coverart for item
The Resource The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author

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

Label
The food lab : better home cooking through science
Title
The food lab
Title remainder
better home cooking through science
Statement of responsibility
J. Kenji López-Alt ; photographs by the author
Creator
Author
Subject
Language
eng
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
Cataloging source
DLC
Dewey number
664/.07
Illustrations
illustrations
Index
index present
LC call number
TX651
LC item number
.L526 2015
Literary form
non fiction
Label
The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type MARC source
  • rdacontent
  • rdacontent
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
Dimensions
28 cm
Edition
First edition.
Extent
958 pages
Isbn
9780393081084
Lccn
2015016358
Media category
unmediated
Media MARC source
rdamedia
Other physical details
color illustrations
System control number
  • ocn902661476
  • (OCoLC)902661476
Label
The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type MARC source
  • rdacontent
  • rdacontent
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
Dimensions
28 cm
Edition
First edition.
Extent
958 pages
Isbn
9780393081084
Lccn
2015016358
Media category
unmediated
Media MARC source
rdamedia
Other physical details
color illustrations
System control number
  • ocn902661476
  • (OCoLC)902661476

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