The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt free download.
The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
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, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Over 1000 color photographs.
“You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.” (Kevin Pang – The Chicago Tribune)
“I love The Food Lab.” (Yotam Ottolenghi – BBC Good Food Magazine)
“The ultimate book for science nerds who cook.” (Joanna Pearlstein – Wired)
“Loaded with fascinating information…. López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.” (Russ Parsons – Los Angeles Times)
Size: 52.33 MB