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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > The Food Lab: Better Home Cooking Through Science
The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science


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About the Book

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 Lopez-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, 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.

About the Author :
J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column "The Food Lab." His book The Food Lab won the James Beard Award for general cooking and was named Book of the Year by the International Association of Culinary Professionals. Mike Chamberlain is an actor and voice-over performer, as well as an AudioFile Earphones Award-winning audiobook narrator. Along with animation and video game characters, Mike performs narration and voices promos for television. He lives with his wife and daughter in Southern California.


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Product Details
  • ISBN-13: 9781494539870
  • Publisher: Tantor Media, Inc
  • Publisher Imprint: Tantor Media, Inc
  • Edition: Unabridged edition
  • Language: English
  • Spine Width: 42 mm
  • Weight: 101 gr
  • ISBN-10: 149453987X
  • Publisher Date: 22 Oct 2019
  • Binding: CD-Audio
  • Height: 137 mm
  • Returnable: N
  • Sub Title: Better Home Cooking Through Science
  • Width: 163 mm


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