The Food Lab: Better Home Cooking Through Science

Name: The Food Lab: Better Home Cooking Through Science
Price: 37.68 USD
Availability: InStock
Rating: 4.9 (10097 reviews)

4.9 of 5 Stars: Cookbooks, Food & Wine - The Food Lab: Better Home Cooking Through Science

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$37.68

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Book Synopsis: 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. Over 1000 color photographs

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Are you tired of mediocre results in your kitchen? Look no further than The Food Lab: Better Home Cooking Through Science. This New York Times Bestseller and winner of the James Beard Award and IACP Cookbook of the Year Award is the ultimate kitchen companion for home cooks of all skill levels. Don't settle for average; elevate your cooking game with the power of science behind beloved American dishes.

Discover the secrets to achieving the perfect steak with a charred crust and a juicy, medium-rare interior from edge to edge. Say goodbye to bland mac 'n' cheese, and say hello to a homemade version that is gooey, velvety, and far more delicious than the blue box stuff. And forget about brining your turkey - learn a foolproof method that results in succulent, moist meat every single time.

As the culinary nerd-in-residence at Serious Eats, J. Kenji López-Alt delves into the science behind cooking in The Food Lab. With easy-to-understand explanations and over 1,000 full-color images, this book takes you through the interactions between heat, energy, and molecules that create amazing food. Discover new techniques that will revolutionize your kitchen and unlock your true cooking potential.

From foolproof Hollandaise sauce made in just two minutes to turning a simple tomato sauce into a variety of dishes, The Food Lab offers over 1,000 easy-to-make recipes that will satisfy your taste buds and impress your family and friends. The book also includes over 1000 color photographs that will tempt your eyes and inspire your creativity.

Don't settle for mediocre meals any longer. Take your cooking skills to the next level with The Food Lab: Better Home Cooking Through Science. Join countless home cooks who have already transformed their kitchens and become culinary superstars. Embrace the science of cooking and unlock a world of flavor and technique.

Order your copy of The Food Lab: Better Home Cooking Through Science today and embark on a culinary adventure that will change the way you cook forever.

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