Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

Quick and Easy Sign Up!

It takes less then 1 minute to sign up, then you can enjoy Unlimited eBooks.

Sign Up Browse

Read Anywhere and on Any Device!

  • Download on iOS
  • Download on Android
  • Download on iOS

The Food Lab: Better Home Cooking Through Science

J. Kenji López-Alt
4.31/5 (23144 ratings)
Read Now Download Now
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.
Format:
Pages:
pages
Publication:
Publisher:
Edition:
Illustrated
Language:
eng
ISBN10:
0393081087
ISBN13:
9780393081084
kindle Asin:
B00TG24C34

The Food Lab: Better Home Cooking Through Science

J. Kenji López-Alt
4.31/5 (23144 ratings)
Read Download
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.
Format:
Pages:
pages
Publication:
Publisher:
Edition:
Illustrated
Language:
eng
ISBN10:
0393081087
ISBN13:
9780393081084
kindle Asin:
B00TG24C34

More Books

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Samin Nosrat

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Andrew Dornenburg

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Ken Forkish

Essentials of Classic Italian Cooking

Marcella Hazan

How to Cook Everything: Simple Recipes for Great Food

Mark Bittman

Mastering the Art of French Cooking

Julia Child

Jerusalem: A Cookbook

Yotam Ottolenghi

Momofuku

David Chang

Thug Kitchen: Eat Like You Give a F*ck

Thug Kitchen

Plenty

Yotam Ottolenghi

Joy of Cooking

Irma S. Rombauer

Ottolenghi Simple

Yotam Ottolenghi