Learn to make the crispiest roast potatoes, achieve the ultimate mac 'n' cheese, and understand the science of flavor. It's more than a cookbook; it's a culinary education, perfect for anyone passionate about food, cooking, and scientific exploration.
Given to our local library friends for sale
The Food Lab: Better Home Cooking Through Science — J. Kenji López-Alt. W. W. Norton & Company, 2015. Hardcover. Language: English. Original Language: English. Intended Audience: Adults. First Edition. Format: Hardcover; Features: Dust Jacket, Illustrated. Publication Year: 2015. Edition: First Edition. Genre: Food & Drink. Narrative Type: Nonfiction. Era: 2010s. Country of Origin: China. Publisher: W. W. Norton & Company. ISBN: 978-0-393-08108-4 (hardcover). Includes index. Notable markings: two round award stickers on front dust jacket.
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.".
The Food Lab J Kenji Lopez-Alt Better Home Cooking Through Science HC Cookbook.
By J. Kenji López-Alt. Discover the secrets behind better cooking with The Food Lab, the award-winning cookbook by J. Kenji López-Alt. Combining practical techniques with food science, this comprehensive guide explains why recipes work and how to achieve consistently delicious results in your own kitchen.
Weight: 5.95 lbs. Publication Date: 2015-09-21.
