The Food Lab: Better Home Cooking Through Science
In The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food.
Kenji shows how conventional methods don’t always work that well, and how home cooks can achieve far better results using new― 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 a simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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In The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food.
Kenji shows how conventional methods don’t always work that well, and how home cooks can achieve far better results using new― 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 a simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
So if you’ve ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge? How to make homemade mac ‘n’ cheese that is smooth and gooey as the blue box stuff, but far tastier?
As Serious Eats’s culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more.
