The Food Lab Better Home Cooking Through Science

J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.

ISBN:	9780393081084
Publisher:	W. W. Norton & Company
Imprint:	W.W. Norton and Company
Published date:	21 Sep 2015
DEWEY:	664.07
DEWEY edition:	23
Language:	English
Number of pages:	957
Weight:	2942g
Height:	224mm
Width:	277mm
Spine width:	47mm

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