The food lab: better home cooking through science
(Audio CD)
"...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., & Chamberlain, M. (2015). The food lab: better home cooking through science. Unabridged. Old Saybrook, CT, Tantor Audio.
Chicago / Turabian - Author Date Citation (style guide)López-Alt, J. Kenji and Mike, Chamberlain. 2015. The Food Lab: Better Home Cooking Through Science. Old Saybrook, CT, Tantor Audio.
Chicago / Turabian - Humanities Citation (style guide)López-Alt, J. Kenji and Mike, Chamberlain, The Food Lab: Better Home Cooking Through Science. Old Saybrook, CT, Tantor Audio, 2015.
MLA Citation (style guide)López-Alt, J. Kenji, and Mike Chamberlain. The Food Lab: Better Home Cooking Through Science. Unabridged. Old Saybrook, CT, Tantor Audio, 2015.
Record Information
| Last Sierra Extract Time | Apr 23, 2024 06:13:36 AM |
|---|---|
| Last File Modification Time | Apr 23, 2024 06:15:09 AM |
| Last Grouped Work Modification Time | May 04, 2024 05:15:11 PM |
MARC Record
| LEADER | 02107cim 2200421 i 4500 | ||
|---|---|---|---|
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| 003 | CoBoFLC | ||
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| 008 | 120813t20152019ctunnn eng d | ||
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| 100 | 1 | |a López-Alt, J. Kenji,|e author. | |
| 245 | 1 | 4 | |a The food lab|h [compact disc]:|b better home cooking through science /|c J. Kenji López-Alt ; read by Mike Chamberlain |
| 250 | |a Unabridged. | ||
| 264 | 1 | |a Old Saybrook, CT :|b Tantor Audio,|c 2015. | |
| 264 | 4 | |c ©2019 | |
| 300 | |a 18 sound discs (21 hr., 30 min.) :|b digital ;|c 4 3/4 in. | ||
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| 511 | 0 | |a Read by Mike Chamberlain. | |
| 520 | |a "...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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