The Food Lab Better Home Cooking Through Science
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The Food Lab Better Home Cooking Through Science

August 25, 2003

Ever thought about how to pan-fry a beef with a charred crust and an interior that is perfectly medium-rare from edge to edge once you cut into it? The way to make homemade mac ‘n’ cheese that’s as satisfyingly gooey and velvety-smooth since the blue box material, but much tastier? The best way to roast a succulent, moist turkey (overlook bringing!) –and utilize a foolproof strategy that works each time?

 

In The Food Laboratory, Kenji concentrates on the science behind beloved American dishes, delving into the interactions involving energy, heat, and molecules which produce great food. Kenji demonstrates that often, traditional methods do not work that well, and home cooks may attain many superior results using fresh–but easy–methods. In countless easy-to-make recipes using over 1,000 full-color pictures, you’ll find out how to produce foolproof Hollandaise sauce in only two minutes, the way to transform one easy tomato sauce into a half dozen meals, the way to earn the crispiest, creamiest potato casserole ever imagined, and a whole lot more.

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