The food lab: better home cooking through science
(Book)
1 copy on order.
"...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.
Notes
López-Alt, J. K. (2015). The food lab: better home cooking through science. First Edition. New York, W.W. Norton and Company.
Chicago / Turabian - Author Date Citation (style guide)López-Alt, J. Kenji. 2015. The Food Lab: Better Home Cooking Through Science. New York, W.W. Norton and Company.
Chicago / Turabian - Humanities Citation (style guide)López-Alt, J. Kenji, The Food Lab: Better Home Cooking Through Science. New York, W.W. Norton and Company, 2015.
MLA Citation (style guide)López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. First Edition. New York, W.W. Norton and Company, 2015.
Record Information
| Last Sierra Extract Time | Apr 30, 2024 03:13:57 PM |
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| Last File Modification Time | Apr 30, 2024 03:14:13 PM |
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| 245 | 1 | 4 | |a The food lab :|b better home cooking through science /|c J. Kenji López-Alt ; photographs by the author. |
| 250 | |a First Edition. | ||
| 264 | 1 | |a New York :|b W.W. Norton and Company,|c [2015] | |
| 300 | |a 958 pages :|b illustrations (colour) ;|c 27 cm | ||
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| 500 | |a Includes index. | ||
| 505 | 0 | |a Eggs, dairy -- Soups, stews -- Steaks, chops, chicken, fish -- Blanching, searing, braising, glazing, roasting -- Balls, loaves, links, burgers -- Chickens, turkeys, prime rib -- Tomato sauce, macaroni -- Greens, emulsions -- Batter, breadings. | |
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