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Author	López-Alt, J. Kenji.
Title	The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.
Publication Info.	New York, NY ; London : W.W. Norton & Company, Inc., [2015]

Location	Call No.	Status
Stack 11	641.5 L	IN LIBRARY

Edition	First edition.
Description	958 pages : color illustrations ; 28 cm
Note	Includes index.
Contents	Preface / by Jeffrey Steingarten -- Introduction: A nerd in the kitchen -- What's in this book? -- The keys to good kitchen science -- What is cooking? -- Essential kitchen gear -- The basic pantry -- Eggs, dairy, and the science of breakfast -- Soups, stews, and the science of stock -- Steaks, chops, chicken, fish, and the science of fast-cooking foods -- Blanching, searing, braising, glazing, roasting, and the science of vegetables -- Balls, loaves, links, burgers, and the science of ground meat -- Chickens, turkeys, prime rib, and the science of roasts -- Tomato sauce, macaroni, and the science of pasta -- Greens, emulsions, and the science of salads -- Batter, breadings, and the science of frying.
Subject	Food -- Experiments.
	Food -- Analysis.
	Cooking -- Technique.
	Cooking -- Research.
Genre or Form	Cookbooks.
Added Author	New York Society Library. Book Committee. 2015. ZNS
Added Title	Better home cooking through science
ISBN	9780393081084 hardcover
	0393081087 hardcover

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