The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

by J. Kenji López-Alt
The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

by J. Kenji López-Alt

Hardcover

(Not eligible for purchase using B&N Audiobooks Subscription credits)
$41.95  $49.95 Save 16% Current price is $41.95, Original price is $49.95. You Save 16%.
  • SHIP THIS ITEM
    Not Eligible for Free Shipping
    Choose Expedited Shipping at checkout for delivery by Wednesday, April 3
  • PICK UP IN STORE
    Check Availability at Nearby Stores

Related collections and offers


Overview

Notes From Your Bookseller

Cooking is science so it’s no wonder that this cookbook, built around the science behind our favorite dishes, is so effective. It still gives you the how to create culinary masterpieces, but now you can have the why as well.

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.


Product Details

ISBN-13: 9780393081084
Publisher: Norton, W. W. & Company, Inc.
Publication date: 09/21/2015
Pages: 960
Sales rank: 3,360
Product dimensions: 8.80(w) x 10.60(h) x 1.90(d)

About the Author

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
From the B&N Reads Blog

Customer Reviews