The Food Lab
Subtitle: Better Home Cooking Through Science
Edition: First Edition
Publisher: W. W. Norton & Company
Published: Sep 21, 2015
Place of publication: New York, USA; London, UK
Language: eng
Format: Hardcover
Number of pages: 958
ISBN-13: 9780393081084
Copyright date: 2015
Table of contents: label: Conversions
pagenum: 8; label: Preface by Jefferey Steingarten
pagenum: 11; label: Introduction: A Nerd in the Kitchen
pagenum: 13; label: What's in this Book?
pagenum: 17; label: The Keys to Good Kitchen Science
pagenum: 21; label: What is Cooking?
pagenum: 28; label: Essential Kitchen Gear
pagenum: 34; label: The Basic Pantry
pagenum: 74; label: 1
title: Eggs, Dairy, and the Science of Breakfast
pagenum: 83; label: 2
title: Soups, Stews, and the Science of Stock
pagenum: 175; label: 3
title: Steaks, Chops, Chicken, Fish, and the Science of Fast-Cooking Foods
pagenum: 277; label: 4
title: Blanching, Searing, Braising, Glazing, Roasting, and the Science of Vegetables
pagenum: 403; label: 5
title: Balls, Loaves, Links, Burgers, and the Science of Ground Meat
pagenum: 481; label: 6
title: Chicken, Turkeys, Prime Rib, and the Science of Roasts
pagenum: 561; label: 7
title: Tomato Sauce, Macaroni, and the Science of Pasta
pagenum: 669; label: 8
title: Greens, Emulsions, and the Science of Salads
pagenum: 761; label: 9
title: Batter, Breadings, and the Science of Frying
pagenum: 845; label: Acknowledgements
pagenum: 917; label: Index
pagenum: 919