The food lab : better home cooking through science
(Book)

Book Cover
Average Rating
Published
New York : W.W. Norton & Company, [2015].
Edition
First edition.
Physical Desc
958 pages : color illustrations ; 28 cm
Status
Round Rock Public Library - Adult (2nd floor)  1 available
NF 664 LOPEZAL 2015

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LocationCall NumberStatus
Round Rock Public Library - Adult (2nd floor)NF 664 LOPEZAL 2015On Shelf

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More Details

Format
Book
Language
English
ISBN
9780393081084 (hbk.), 9780393081084, 0393081087

Notes

Bibliography
Includes bibliographical references and index.
Description
"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it] and more. In [this book], Kenji 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"--Amazon.com.
Action
cc,2018-04-13,JV

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Citations

APA Citation, 7th Edition (style guide)

López-Alt, J. K. (2015). The food lab: better home cooking through science (First edition.). W.W. Norton & Company.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

López-Alt, J. Kenji. 2015. The Food Lab: Better Home Cooking Through Science. New York: W.W. Norton & Company.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science New York: W.W. Norton & Company, 2015.

MLA Citation, 9th Edition (style guide)

López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science First edition., W.W. Norton & Company, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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