The food lab : better home cooking through science /

"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [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] and more. In [this book], Kenji focuses on the science behind beloved Americ...

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Bibliographic Details

Main Author:	López-Alt, J. Kenji (Author)
Format:	Book
Language:	English
Published:	New York, NY ; London : W.W. Norton & Company, Inc., [2015]
Edition:	First edition.
Subjects:	Food > Experiments. Food > Analysis. Cooking > Technique. Cooking > Research.