The Food Lab

The Food Lab

Better Home Cooking Through Science

Book - 2015
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"...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" -- Back cover.
Publisher: New York : W.W. Norton and Company, 2015
ISBN: 9780393081084
0393081087
Branch Call Number: Cooking 641.502 Lop

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c
catslib
Oct 17, 2017

This book is for people who want to know the Why of cooking methods. It is incredibly detailed, and is really more of a textbook and must weight 15 pounds. I couldn't just borrow it, I had to BUY it! (BTW, chapters.ca much cheaper than in store)

biblioanna Feb 24, 2017

After many trials, Kenji and seriouseats.com is a trusted source in our house. He's the America's Test Kitchen employee who branched out into a better kitchen, his own.

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