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, NY ; London : W.W. Norton & Company, Inc., [2015]
Edition First edition.
Description 1 online resource (958 pages) : color illustrations.
text file
Call # eBOOK
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"--Amazon.com.
Note Print version record.
Subject Food -- Experiments.
Food -- Analysis.
Cooking.
Cooking -- Research.
Genre Electronic books.
Addl. Author OverDrive, Inc.
Related To Print version: López-Alt, J. Kenji, author. Food lab. First edition 9780393081084 (DLC) 2015016358 (OCoLC)902661476
ISBN 9780393249866 electronic bk.
0393249867 electronic bk.

Location CALL # Status Message
 Electronic Resource  eBOOK    ONLINE  (ONLINE)