num_pages: 958
description: 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 Lpez-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 dont work that well and home cooks can achieve far better results using newbut simpletechniques. In hundreds of easy-to-make recipes with over 1000 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.
language: English
title: The Food Lab: Better Home Cooking Through Science
publisher: Norton