The Food Lab: Better Home Cooking Through Science
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The Food Lab: Better Home Cooking Through Science

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The Food Lab: Better Home Cooking Through Science  Author: J. Kenji López-Alt EISBN: 9780393249866 Format: Kindle eBook Number Of Pages: 961 Publisher: W. W. Norton & Company Details: The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. 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 i

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