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The Food Lab: Better Home Cooking Through Science
Hardback

The Food Lab: Better Home Cooking Through Science

$82.95
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J. Kenji Lopez-Alt shows that cooks don’t need a state-of-the-art kitchen to cook perfect meals.

In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more.

Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.

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MORE INFO
Format
Hardback
Publisher
WW Norton & Co
Country
United States
Date
23 October 2015
Pages
960
ISBN
9780393081084

J. Kenji Lopez-Alt shows that cooks don’t need a state-of-the-art kitchen to cook perfect meals.

In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more.

Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.

Read More
Format
Hardback
Publisher
WW Norton & Co
Country
United States
Date
23 October 2015
Pages
960
ISBN
9780393081084