The food lab: better home cooking through science
(Book)
Author:
Published:
New York, N.Y. ; London : W.W. Norton & Company, Inc., [2015].
Physical Desc:
958 pages : color illustrations ; 28 cm
Status:
Description
"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 American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques"--Amazon.com.
Copies
Location
Call Number
Status
Carmichael
664.07 L864 2015
In Transit
Carmichael
664.07 L864 2015
Due May 7, 2024
Central
664.07 L864 2015
On Shelf
Central
664.07 L864 2015
Due May 14, 2024
McKinley
664.07 L864 2015
On Shelf
Rancho Cordova
664.07 L864 2015
Due May 8, 2024
Valley Hi-North Laguna
664.07 L864 2015
Due Apr 30, 2024
Location
Call Number
Status
Folsom Adult
641.5 LOP 2015
Due May 14, 2024
Sutter County Main Branch
664.07 LOP
On Shelf
Woodland Public Library
664.07 Lop 2015
On Shelf
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More Details
Format:
Book
Edition:
First edition.
Language:
English
ISBN:
9780393081084, 9780393081084, 0393081087
Notes
General Note
Includes index.
Description
"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 American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques"--Amazon.com.
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Citations
APA Citation (style guide)
López-Alt, J. K. (2015). The food lab: better home cooking through science. First edition. New York, N.Y. ; London, W.W. Norton & Company, Inc.
Chicago / Turabian - Author Date Citation (style guide)López-Alt, J. Kenji. 2015. The Food Lab: Better Home Cooking Through Science. New York, N.Y. ; London, W.W. Norton & Company, Inc.
Chicago / Turabian - Humanities Citation (style guide)López-Alt, J. Kenji, The Food Lab: Better Home Cooking Through Science. New York, N.Y. ; London, W.W. Norton & Company, Inc, 2015.
MLA Citation (style guide)López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. First edition. New York, N.Y. ; London, W.W. Norton & Company, Inc, 2015.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
3e1a6645-0569-afd5-4537-ddeb38400504
Record Information
| Last Sierra Extract Time | Apr 23, 2024 10:50:28 AM |
|---|---|
| Last File Modification Time | Apr 23, 2024 10:57:12 AM |
| Last Grouped Work Modification Time | Apr 26, 2024 02:10:38 AM |
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