(as of Oct 14,2020 22:13:07 UTC – Details)
"…mind-bogglingly detailed and rewarding." The Observer Food Monthly
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 Lopez-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.
Don’t miss selected images from the book – scroll down!
From the Publisher
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
“López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America.” — The Irish Sunday Times
“…a must-read for home cooks…Buy this book for your favourite food nerd and you’ll get precious little conversation out of them on Christmas Day. It questions the techniques we use day-to-day, examining the science as well as providing recipes and a fair bit of humour. It’s peppered with useful facts, too…” — The Telegraph
Hundreds of easy-to-make recipes with over 1000 full-colour images.
Fine-tune your technique.
One for food nerds!