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The Food Lab: Better Home Cooking Through Science by [López-Alt, J. Kenji]
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The Food Lab: Better Home Cooking Through Science Kindle Edition

5.0 out of 5 stars 2 customer reviews

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Length: 962 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Product description

Review

The ultimate book for science nerds who cook.

An authoritative, instant-classic reference book that's also an engaging read.

Loaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.--Russ Parsons

The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs.

The Food Lab is a keeper.--Chris Kimball

Product Description

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.


Product details

  • Format: Kindle Edition
  • File Size: 188236 KB
  • Print Length: 962 pages
  • Publisher: W. W. Norton & Company (21 September 2015)
  • Sold by: Amazon Australia Services, Inc.
  • Language: English
  • ASIN: B00TG24C34
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 5.0 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #129,797 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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2 customer reviews

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Showing 1-2 of 2 reviews

7 January 2018
Format: Kindle EditionVerified Purchase
27 July 2018
Format: HardcoverVerified Purchase

Most helpful customer reviews on Amazon.com

Amazon.com: 4.8 out of 5 stars 2,019 reviews
Big Daddy
1.0 out of 5 starsDon’t buy - all recipes available for free online
29 November 2018 - Published on Amazon.com
Format: HardcoverVerified Purchase
70 people found this helpful
Anne
5.0 out of 5 starsIt is absolutely amazing, and also a fantastic gift
30 March 2017 - Published on Amazon.com
Format: HardcoverVerified Purchase
review imagereview imagereview image
81 people found this helpful
Deidre512
5.0 out of 5 starsClear instructions and explanations, great recipes
22 September 2015 - Published on Amazon.com
Format: HardcoverVerified Purchase
674 people found this helpful
Keith Sinders
5.0 out of 5 starsWas this chef reading my mind when he wrote this? AMAZING cookbook!!!
1 February 2016 - Published on Amazon.com
Format: Kindle EditionVerified Purchase
72 people found this helpful