The food lab: better home cooking through science

by  J. Kenji Lopez-Alt


"As Serious Eats's culinary nerd-in-residence, J. Kenji L??pez-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"

Table Of Contents

  • Preface / by Jeffrey Steingarten
  • Introduction: A nerd in the kitchen
  • What's in this book?
  • The keys to good kitchen science
  • What is cooking?
  • Essential kitchen gear
  • The basic pantry
  • Eggs, dairy, and the science of breakfast
  • Soups, stews, and the science of stock
  • Steaks, chops, chicken, fish, and the science of fast-cooking foods
  • Blanching, searing, braising, glazing, roasting, and the science of vegetables
  • Balls, loaves, links, burgers, and the science of ground meat
  • Chickens, turkeys, prime rib, and the science of roasts
  • Tomato sauce, macaroni, and the science of pasta
  • Greens, emulsions, and the science of salads
  • Batter, breadings, and the science of frying


Technique / Analysis / Research / Cooking / Food


Published New York : W.W. Norton & Company, Inc., 2015
Language English
Material 958 p.
ISBN 0393081087 / 9780393081084
TCDC Bangkok - General Collection

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