LoginThe Food Lab: Better Home Cooking Through Science
Description:
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 molecul
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Manufacturer: W. W. Norton & Company
Release date: 21 September 2015
ISBN-10 : 0 |
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Release date: 21 September 2015
ISBN-10 : 0 |
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matthornet added this to wanted list 3 years, 10 months ago