The food lab: better home cooking through science
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Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
"...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.
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ISBN:
9780393081084
9781665208918
9780393249866
9781665208918
9780393249866
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Grouping Information
Grouped Work ID | 3e1a6645-0569-afd5-4537-ddeb38400504 |
---|---|
Grouping Title | food lab better home cooking through science |
Grouping Author | j kenji lopez alt |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-04-25 01:36:40AM |
Last Indexed | 2024-04-24 08:01:28AM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Chamberlain, Mike
author
López-Alt, J. Kenji
author2-role
Chamberlain, Mike,narrator
author_display
López-Alt, J. Kenji
detailed_location_loveland
Online OverDrive Collection
display_description
"...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.
format_category_loveland
Audio Books
Books
eBook
Books
eBook
format_loveland
Audio CD
Book
eBook
Book
eBook
id
3e1a6645-0569-afd5-4537-ddeb38400504
isbn
9780393081084
9780393249866
9781665208918
9780393249866
9781665208918
itype_loveland
CD audio
hardcover book
hardcover book
last_indexed
2024-04-24T14:01:28.174Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_loveland
Online OverDrive
owning_library_loveland
Loveland Public Library Online
owning_location_loveland
Online OverDrive Collection
primary_isbn
9780393081084
publishDate
2015
publisher
Tantor Audio
W. W. Norton & Company
W.W. Norton and Company
W. W. Norton & Company
W.W. Norton and Company
recordtype
grouped_work
subject_facet
Audiobooks
Cooking
Cooking -- Research
Food -- Analysis
Food -- Experiments
Sound recording
Cooking
Cooking -- Research
Food -- Analysis
Food -- Experiments
Sound recording
title_display
The food lab : better home cooking through science
title_full
The Food Lab Better Home Cooking Through Science
The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author
The food lab [compact disc]: better home cooking through science / J. Kenji López-Alt ; read by Mike Chamberlain
The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author
The food lab [compact disc]: better home cooking through science / J. Kenji López-Alt ; read by Mike Chamberlain
title_short
The food lab
title_sub
better home cooking through science
topic_facet
Analysis
Cooking
Cooking & Food
Experiments
Food
Nonfiction
Research
Cooking
Cooking & Food
Experiments
Food
Nonfiction
Research
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ils:.b2281775x | Book | Books | First Edition | English | W.W. Norton and Company | [2015] | 958 pages : illustrations (colour) ; 27 cm |
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