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RARE FLAT-SIGNED EDITION The Food Lab: by J. Kenji López-Alt - September 21, 2015 Better Home Cooking Through Science
by J. Kenji López-Alt
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RARE FLAT-SIGNED EDITION The Food Lab:: Better Home Cooking Through Science
by J. Kenji López-Alt
- New
- Hardcover
- Signed
- first
The one book you must have, no matter what you're planning to cook or where your skill level falls."―New York Times Book Review
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, and how to make the crispiest, creamiest potato casserole ever conceived, and much more.
The book is new with slight indentations on the corner bindings.
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, and how to make the crispiest, creamiest potato casserole ever conceived, and much more.
The book is new with slight indentations on the corner bindings.
- Bookseller Independent bookstores (US)
- Book Condition New New
- Edition 1st
- Binding Hardcover
- ISBN 10 0393081087
- ISBN 13 9780393081084
- Publisher W. W. Norton & Company
- Date Published September 21, 2015
- Pages 958
- Keywords Hardcover, Cookbook, Flat-Signed, J. Kenji López-Alt, The Food Lab
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The Food Lab: Better Home Cooking Through Science
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Norton, 2015-09-21. hardcover. Very Good. 10x8x1. Order today-sent today with tracking number, M-F*. Very Attractive cover, no dust jacket, showing minor shelf-scuffing and lightly-bumped cover corners. All is clean and tight. We protect your purchase with damage-resistant double-layer bubble-wrap packaging where possible. Your purchase helps fund small charities in Ohio, Kentucky, Indiana. *Our delivery standard: order received by 2PM Eastern US time goes out by 4:30 PM M-F.
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