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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]
Open Library Cover
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