Description
“The one book you must have, no matter what youre planning to cook or where your skill level falls.” New York Times Book Review
Ever wondered 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? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)and use a foolproof method that works every time?
As Serious Eats’s culinary nerd-in-residence, J. Kenji Lpez-Alt has pondered all these questions and more. In The Food Lab, 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 dont work that well, and home cooks can achieve far better results using newbut simpletechniques. 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.
About J. Kenji Lpez-Alt
J. Kenji Lpez-Alt is a celebrity personality, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a New York Times food columnist; the culinary advisor for Serious Eats; and the host of Kenjis Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
Language: English
Author(s): J. Kenji Lpez-Alt
960 pages
Published in 2015
Reviews
There are no reviews yet.