An edition of The Food Lab: Better Home Cooking Through Science (2015)

The Food Lab

Better Home Cooking Through Science

First Edition

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Cover of: The Food Lab by J. Kenji López-Alt, J. Kenji López-Alt
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  • ★★★★★ 5.0 (5 ratings)
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  • 7 Currently reading
  • 10 Have read

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Last edited by ImportBot
December 8, 2022 | History
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An edition of The Food Lab: Better Home Cooking Through Science (2015)

The Food Lab

Better Home Cooking Through Science

First Edition

by

  • ★★★★★ 5.0 (5 ratings)
  • 92 Want to read
  • 7 Currently reading
  • 10 Have read

957 pages : 28 cm

Publish Date
Publisher
W. W. Norton & Company
Language
English
Pages
958

Check nearby libraries

Buy this book

Subjects

Food Experiments Cooking Analysis Research Food, analysis Technique nyt:advice-how-to-and-miscellaneous=2015-10-11 New York Times bestseller Cooking -- Technique Food -- Analysis Cooking -- Research
Edition Availability
Cover of: The Food Lab
The Food Lab: Better Home Cooking Through Science
Mar 01, 2021, Tantor and Blackstone Publishing
audio cd
Cover of: The Food Lab
The Food Lab: Better Home Cooking Through Science
Oct 22, 2019, Tantor Audio
audio cd
Cover of: The Food Lab
The Food Lab: Better Home Cooking Through Science
Oct 22, 2019, Tantor Audio
audio cd
Cover of: The Food Lab Lib/E
The Food Lab Lib/E: Better Home Cooking Through Science
Oct 22, 2019, Tantor Audio
audio cd
Cover of: The Food Lab
The Food Lab: Better Home Cooking Through Science
Sep 21, 2015, W. W. Norton & Company
Hardcover in English - First Edition
Cover of: Food Lab
Food Lab: Better Home Cooking Through Science
2015, Norton & Company, Incorporated, W. W.
in English
Cover of: The Food Lab: Better Home Cooking Through Science
The Food Lab: Better Home Cooking Through Science
2015, W. W. Norton Company

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Book Details

Table of Contents

Conversions.
Page 8
Preface by Jefferey Steingarten.
Page 11
Introduction: A Nerd in the Kitchen.
Page 13
What's in this Book?.
Page 17
The Keys to Good Kitchen Science.
Page 21
What is Cooking?.
Page 28
Essential Kitchen Gear.
Page 34
The Basic Pantry.
Page 74
1. Eggs, Dairy, and the Science of Breakfast
Page 83
2. Soups, Stews, and the Science of Stock
Page 175
3. Steaks, Chops, Chicken, Fish, and the Science of Fast-Cooking Foods
Page 277
4. Blanching, Searing, Braising, Glazing, Roasting, and the Science of Vegetables
Page 403
5. Balls, Loaves, Links, Burgers, and the Science of Ground Meat
Page 481
6. Chicken, Turkeys, Prime Rib, and the Science of Roasts
Page 561
7. Tomato Sauce, Macaroni, and the Science of Pasta
Page 669
8. Greens, Emulsions, and the Science of Salads
Page 761
9. Batter, Breadings, and the Science of Frying
Page 845
Acknowledgements.
Page 917
Index.
Page 919

Edition Notes

Published in
New York, USA, London, UK
Copyright Date
2015

Classifications

Dewey Decimal Class
664/.07
Library of Congress
TX651 .L56 2015

Contributors

Book Designer
Level, Calistoga, CA

The Physical Object

Format
Hardcover
Pagination
958p.
Number of pages
958
Dimensions
10.75 x 8.75 x 1.875 inches

Edition Identifiers

Open Library
OL26629978M
ISBN 10
0393081087
ISBN 13
9780393081084
LCCN
2015016358

Work Identifiers

Work ID
OL18146664W

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