The food lab : better home cooking through science
(Book)
Author
Published
New York, NY ; W.W. Norton & Company, Inc., [2015].
Edition
First edition.
Physical Desc
958 pages : color illustrations ; 28 cm
Status
Arroyo Grande Library - Adult Nonfiction
664.07
1 available
664.07
1 available
Atascadero Library - Adult Nonfiction
664.07
1 available
664.07
1 available
Nipomo Library - Adult Nonfiction
664.07
1 available
664.07
1 available
Copies
Location | Call Number | Status | Due Date |
---|---|---|---|
San Luis Obispo Library - Adult Nonfiction | 664.07 | Checked Out | May 2, 2024 |
Arroyo Grande Library - Adult Nonfiction | 664.07 | On Shelf | |
Atascadero Library - Adult Nonfiction | 664.07 | On Shelf | |
Nipomo Library - Adult Nonfiction | 664.07 | On Shelf |
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More Details
Published
New York, NY ; W.W. Norton & Company, Inc., [2015].
Format
Book
Edition
First edition.
Language
English
Notes
General Note
Includes 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.
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