The Food Lab: Better Home Cooking Through Science

Over 1 Million Copies SoldA New York Times BestsellerWinner of the James Beard Award for General Cooking and the IACP Cookbook of the Year AwardThe one book you must have, no matter what youre planning to cook or where your skill level falls.New York Times Book ReviewEver wondered how to panfry a steak with a charred crust and an interior thats perfectly mediumrare from edge to edge when you cut into it? How to make homemade mac n cheese that is as satisfyingly gooey and velvetysmooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)and use a foolproof method that works every time?As Serious Eatss culinary nerdinresidence, J. Kenji LpezAlt has pondered all these questions and more. In The Food Lab, 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 dont work that well, and home cooks can achieve far better results using newbut simpletechniques. In hundreds of easytomake recipes with over 1,000 fullcolor images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Over 1000 color photographs