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The food lab : better home cooking through science
The food lab : better home cooking through science
López-Alt, J. Kenji2015
Articles
This 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:
Author:
Imprint:
New York : W.W. Norton and Company, 2015.New York : W.W. Norton and Company, 2015.
Collation:
963 pages : illustrations (colour) ; 27 cm
ISBN:
9780393081084 (hbk)
Dewey class:
664.07664.07LOP
Language:
English
BRN:
1818010
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