The Food Lab Better Home Cooking Through Science

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 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 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 with over 1,000 full-color images, 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.

Produk Detail:

  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Pages : 960 pages
  • ISBN : 0393249867
  • Rating : 4.5/5 from 7 reviews
CLICK HERE TO GET THIS BOOKThe Food Lab Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science
  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release : 21 September 2015
GET THIS BOOKThe Food Lab: Better Home Cooking Through Science

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 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

Falastin

Falastin
  • Author : Sami Tamimi,Tara Wigley
  • Publisher : Appetite by Random House
  • Release : 16 June 2020
GET THIS BOOKFalastin

NATIONAL BESTSELLER Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in. The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort

Jacques Pépin New Complete Techniques

Jacques Pépin New Complete Techniques
  • Author : Jacques Pépin
  • Publisher : Open Road Media
  • Release : 13 November 2012
GET THIS BOOKJacques Pépin New Complete Techniques

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
  • Author : Samin Nosrat
  • Publisher : Simon and Schuster
  • Release : 25 April 2017
GET THIS BOOKSalt, Fat, Acid, Heat

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you

The Basque Book

The Basque Book
  • Author : Alexandra Raij,Eder Montero,Rebecca Flint Marx
  • Publisher : Ten Speed Press
  • Release : 19 April 2016
GET THIS BOOKThe Basque Book

Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of

Dirt

Dirt
  • Author : Bill Buford
  • Publisher : Appetite by Random House
  • Release : 05 May 2020
GET THIS BOOKDirt

NATIONAL BESTSELLER A MACLEAN'S SUMMER READ The hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine. In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing

Routledge Library Editions: Science and Technology in the Nineteenth Century

Routledge Library Editions: Science and Technology in the Nineteenth Century
  • Author : Various
  • Publisher : Routledge
  • Release : 14 July 2021
GET THIS BOOKRoutledge Library Editions: Science and Technology in the Nineteenth Century

This set of 10 volumes, originally published between 1900 and 1994, amalgamates a wide breadth of research on Science and Technology in the Nineteenth Century, including studies on notable figures such as Gregor Johann Mendel, Elizabeth Garrett Anderson and Sir Humphry Davy. This collection of books from some of the leading scholars in the field provides a comprehensive overview of the subject how it has evolved over time, and will be of particular interest to students of history and the sciences.

The Devil's Playbook

The Devil's Playbook
  • Author : Lauren Etter
  • Publisher : Crown
  • Release : 25 May 2021
GET THIS BOOKThe Devil's Playbook

NEW YORK TIMES EDITORS’ CHOICE • Big Tobacco meets Silicon Valley in this “deeply reported and illuminating” (The New York Times Book Review) corporate exposé of what happened when two of the most notorious industries collided—and the vaping epidemic was born. “The best business book I’ve read since Bad Blood.”—Jonathan Eig, New York Times bestselling author of Ali: A Life Howard Willard lusted after Juul. As the CEO of tobacco giant Philip Morris’s parent company and a

Incorporating Cultures' Role in the Food and Agricultural Sciences

Incorporating Cultures' Role in the Food and Agricultural Sciences
  • Author : Florence V. Dunkel
  • Publisher : Academic Press
  • Release : 29 August 2017
GET THIS BOOKIncorporating Cultures' Role in the Food and Agricultural Sciences

Incorporating Cultures' Role in the Food and Agricultural Sciences addresses the practical needs of the professors, administrators and students who often face challenges of working together with Indigenous peoples with whom they have no prior experience. Missed communication, failed projects and unrealistic goals are daily realities. Academia and industry often encounter frustration in recruiting and retaining Native American students and other ethnicities. This text is a guide for anyone working in the food or agriculture disciplines or industries, particularly for

Life's Edge

Life's Edge
  • Author : Carl Zimmer
  • Publisher : Penguin
  • Release : 09 March 2021
GET THIS BOOKLife's Edge

“Stories that both dazzle and edify… This book is not just about life, but about discovery itself. It is about error and hubris, but also about wonder and the reach of science.” —Siddhartha Mukherjee, New York Times Book Review We all assume we know what life is, but the more scientists learn about the living world—from protocells to brains, from zygotes to pandemic viruses—the harder they find it is to locate life’s edge. Carl Zimmer investigates one