The Food Lab

The Food Lab

Better Home Cooking Through Science

Book - 2015
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J. Kenji López-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.

Publisher: New York :, W. W. Norton & Company,, [2015]
Edition: First edition.
Copyright Date: ©2015
ISBN: 9780393081084
Branch Call Number: 664.07 Lop
Characteristics: 958 pages : colour illustrations ; 28 cm

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robinandrews10
Feb 20, 2019

This is a one stop shop for learning how to prep and cook food. I’m learning so much! I will have to purchase a copy to keep since it would make a great coffee table book.

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Quetzlzacatenango
Sep 21, 2018

What's the best way to cook everything? Only one way to find out: rigorous scientific testing! The author has done all the work and gathered it all together for you to reference. I'm going to have to buy this book to keep it around.

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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mammothhawk229e
Oct 20, 2019

"The difference between screwing around and science is writing it down."
Adam Savage

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