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The Food Lab: Better Home Cooking Through Science ,

Written by the creator of this really incredible book explains the scientific principles behind basic cooking skills that everyone needs to know. Similar to explanations I loved in Alton Brown’s show, there are detailed tips and tricks that you won’t find anywhere else with full color photos.

Get perfect turkey, home-made macaroni and cheese, learn the molecular difference between stages of egg frying. One pass through this book will greatly increase your cooking skills from practical knowledge of physics, chemistry, taste, and technique. The book focuses on cooking instead of baking but the level of detail can’t be overstated. This will help you make the best steak and eggs possible.

$49.95 $27.47 (as of April 7, 2016, 2:10 am)



$49.95 $27.47 (as of April 7, 2016, 2:10 am)

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Product ID: 1987 Categories: , .

New York Times Bestseller

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

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 López-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 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.

Over 1000 color photographs

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