Details: If you are a foodie, you would love this! This book is 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 crispy 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 much tastier? How to roast a succulent, moist turkey — why use a dumb process that is still working? The food nerd-in-residence of Extreme Eats, J. All these questions were discussed and more by Kenji López-Alt. In The Food Laboratory, Kenji focuses on the science behind loved American plates, investigating the interactions between fire, energy and food-producing molecules.
Kenji shows that traditional approaches often don't work so well and homemakers can achieve much better results by using modern, but simple, technologies. You will learn how to make Hollandaise sauce in just two minutes, how to turn one basic sauce of tomatoes into a half dozen, how to make the smoothest creamiest potato casserole ever conceived in a whole series of quick to make recipes with over 1000 color pictures, and much more. The Chicago Tribune "[The Food Lab] promises validated precision, grooming technology and undeniable outcomes, all that plus humor."-The Washington Post: The ultimate book for science nerd cooks.-WLAN "Complete with fascinating details ..." The Food laboratory "Over 1,000 Color photos Review:" The magnum opus of J.Kenji Lopez-Alt is one of the ...
-- Russ Parsons, the Los Angeles Times "five years of production is a culmination of the unlikely rise of the miraculous to a cult figure — and the face of a new kind of homemade cooking."-San Francisco Chronicle: "An authoritative, instant-classic point of reference" The Son of Wonder, the Food Lab is still firmly rooted in the practical home cooking process. -- New Republic About the Author J. Kenji López-Alt, is the best seller of the Food Lab, recipient of the James Beard and IACP Awards. He lives in San Mateo, Calif. The Food Lab believes in the "best home cooking through science," and I would add that it is persuasive across the internet.
- The Food Lab Better Home Cooking Through Science
Brand: W. W. Norton & Company
Author: López-Alt, J. Kenji
Number Of Pages: 958
Release Date: 21-09-2015
Package Dimensions: 10.7 x 8.7 x 1.7 inches