Item Image
Title The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.
Author López-Alt, J. Kenji.
Publication New York, N.Y. ; London : W.W. Norton & Company, Inc., [2015]
Edition First edition.
Description 958 pages : color illustrations ; 28 cm
Call # 664.07 L
Note Includes index.
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"
Subject Food -- Experiments.
Food -- Analysis.
Cooking -- Research.
ISBN 9780393081084 (hardcover)
0393081087 (hardcover)
4 holds on first copy returned of 5 copies

Location CALL # Status Message
 Central 2nd Fl - SST Non-Fiction  664.07 L    IN TRANSIT  
 Central 2nd Fl - SST Non-Fiction  664.07 L    DUE 10-06-20  
 Central 2nd Fl - SST Non-Fiction  664.07 L    DUE 01-19-21  
 Central 2nd Fl - SST Non-Fiction  664.07 L    ON HOLDSHELF  
 Clinton Hill Non-Fic  664.07 L    IN TRANSIT