The food lab : better home cooking through science
López-Alt, J. Kenji2015
Books, Manuscripts
Find it!
Total copies: 1
Reservations: 1
Place reservation for The food lab : better home cooking through scienceThis title focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. The author shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques.
Main title:
The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.
Author:
López-Alt, J. Kenji, author, photographer
Edition:
First edition.
Imprint:
New York : W.W. Norton & Company, [2015]©2015
Collation:
958 pages : illustrations (colour) ; 28 cm
Notes:
Includes index.
Awards:
James Beard Foundation Book Award 2016IACP Cookbook of the Year 2016
ISBN:
9780393081084 (hbk)
Dewey class:
664.07664.07LOP
Language:
English
BRN:
1818010
Find it!
Total copies: 1
Reservations: 1
Place reservation for The food lab : better home cooking through science