The food lab : better home cooking through science
- Responsibility
- J. Kenji López-Alt ; photographs by the author.
- Edition
- First edition.
- Publication
- New York ; London : W.W. Norton & Company, Inc., [2015]
- Physical description
- 958 pages : color illustrations ; 28 cm
Description
Creators/Contributors
- Author/Creator
- López-Alt, J. Kenji, author, photographer.
Contents/Summary
- Contents
-
- Preface / Jeffrey Steingarten
- Introduction: A nerd in the kitchen
- What's in this book?
- The keys to good kitchen science
- What is cooking?
- Essential kitchen gear
- The basic pantry
- Eggs, dairy, and the science of breakfast
- Soups, stews, and the science of stock
- Steaks, chops, chicken, fish, and the science of fast-cooking foods
- Blanching, searing, braising, glazing, roasting, and the science of vegetables
- Balls, loaves, links, burgers, and the science of ground meat
- Chickens, turkeys, prime rib, and the science of roasts
- Tomato sauce, macaroni, and the science of pasta
- Greens, emulsions, and the science of salads
- Batter, breadings, and the science of frying.
- Summary
-
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
(source: Nielsen Book Data)
Bibliographic information
- Publication date
- 2015
- Title Variation
- Better home cooking through science
- Note
- Includes index.
- Awards
- Winner of International Association of Culinary Professionals Cookbook Award 2016
(source: Nielsen Book Data)9780393081084 20191104 - Winner of James Beard Foundation Book Award 2016
(source: Nielsen Book Data)9780393081084 20191104 - ISBN
- 9780393081084 (hardcover)
- 0393081087 (hardcover)
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