New York Times Bestseller
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
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.
Over 1000 color photographs
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J. Kenji López-Alt offers knowledge in cooking with taste. His turkey recipe will offer you a tasty dish for the upcoming Thanksgiving gathering. His direction for cooking stakes will offer you juicy not a dry steak year round as well as delicious hamburgers but more importantly get to make pizza the way that this guy does with very detailed description since once you get a hang of it, you will be cooking so many different dishes with the ingredients of your liking just out of one dish recipe direction that you get with this cook. Heavenly to say the least. Kenji has done videos for this book with video journalist and food enthusiast Katie Quinn for this book for every dish. Those videos can be very helpful as well since they are done with lots of laughter and taste. Rent it first then you can pay the difference and purchase for your library of cooking. Bravo.
Info For The Food Lab: Better Home Cooking Through Science
- Author: J. Kenji López-Alt( Download PDF :
) - Language: English
- Hardcover: 960 pages
- Publisher: W. W. Norton & Company (September 21, 2015)
- Language: English
- ISBN-10: 0393081087
- ISBN-13: 978-0393081084
- Product Dimensions: 9 x 1.8 x 10.8 inches
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.
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