The food lab : better home cooking through science
(Book)
Author
Published
New York ; W.W. Norton & Company, Inc., [2015].
Edition
First edition.
Physical Desc
958 pages : illustrations ; 28 cm
Status
Aspen Hill - Adult Non-Fiction
664.07 LOP
1 available
664.07 LOP
1 available
Quince Orchard - Adult Non-Fiction
664.07 LOP
1 available
664.07 LOP
1 available
Description
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Copies
Location | Call Number | Status | Due Date |
---|---|---|---|
Aspen Hill - Adult Non-Fiction | 664.07 LOP | On Shelf | |
Connie Morella (Bethesda) - Adult Non-Fiction | 664.07 LOP | Checked Out | May 11, 2024 |
Gaithersburg - Adult Non-Fiction | 664.07 LOP | In Transit | |
Kensington Park - Adult Non-Fiction | 664.07 LOP | On Hold Shelf | |
Little Falls - Adult Non-Fiction | 664.07 LOP | In Transit |
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More Details
Published
New York ; W.W. Norton & Company, Inc., [2015].
Format
Book
Edition
First edition.
Language
English
UPC
99965985681
Notes
General Note
Includes index.
Bibliography
Includes bibliographical references and index.
Description
"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [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] and more. In [this book], 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"--Amazon.com.
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