Title: The Food Lab Pdf Better Home Cooking Through Science
Author: J. Kenji López-Alt
Published Date: 2015
Page: 958
“You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.” - The Chicago Tribune“[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor.” - Washington Post“The ultimate book for science nerds who cook.” - Wired“Loaded with fascinating information…López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.” - Russ Parsons, Los Angeles Times“Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure―and the face of a new kind of home cooking.” - San Francisco Chronicle“An authoritative, instant-classic reference book that’s also an engaging read.” - Seattle Times“The Food Lab is a keeper.” - Chris Kimball, Wall Street Journal“The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs.” - USA Today“A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through science”―and, I would add, through the internet―is a convincing one.” - New Republic J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.
A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review
Ever wondered 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? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth 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 Eats's culinary nerd-in-residence, J. Kenji López-Alt 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 don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color 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 photographsI was going back and forth on 4 or 5 stars for this book I've been reading Kenji's column since it started, and have learned so much and made so many of his recipes. So, I know they work. I know his recipes are excellent and that he's someone you can trust implicitly to have a great version of a dish.And this book is great, and beautiful, full of photos, his great sense of humor, and excellent instructions.The thing is, I was slightly disappointed that it is very much more of an all-American, sort of new, scientific, Joy of Cooking. Some of my favorite articles from Serious Eats involve Kenji's Asian, Mexican, and vegetarian/vegan recipes. Now he did include some of his vegan work, and his wonderful chile verde is in here, but there are no stir-fries, no tacos, and his absolutely stellar kale salad with crispy chickpeas was passed in favor of two others which are excellent, but really, that salad is AMAZING. Or his black bean burger, which is the absolute best black bean burger on the planet. But whatever, that's not the point. I was just hoping to see more of that type of food, whereas this book is targeted towards beginners (not to say that experienced cooks can't get value out of this book, because it's full of great info) or more specifically, towards people who haven't been reading his column all this time.Having said all that, I have to review the book on its own merits and how could I possibly give such a stellar tome anything but 5 stars?! There is no fault to be found with the information provided or how engaging it is to read. Even the quality of the book, with lovely binding meant to last and meant to make the book truly a workhorse that doesn't just look pretty sitting on a coffee table is worth commending!I'll just have to wait for future books to cover the things I miss from this book. Though in the meanwhile, there are already recipes I've got bookmarked to try out, like his puttanesca, pot roast, oven fries, THAT MEATLOAF, not to mention his excellent egg salad, which I've previously made from the site…I'm so glad to be able to pay Kenji back in some form for the years of free content on Serious Eats and I would recommend this book to anyone with an interest in cooking and improving their skills, in particular beginner cooks.But really, go check out his column on Serious Eats, too. ;) His pie dough, chocolate chip cookies, fish tacos, crispy chicken with white beans and chile verde, chop suey, fried avocado tacos, and his vegan experience (CRISPY TOFU) recipes (AND MORE) are all remarkable!
The Noma Guide to Fermentation pdf
Kitchen Confidential Deluxe Edition pdf
Cannabis Cuisine pdf
Great Recipes to Pair with Shitty Wine pdf
Wine Tasting Journal (Diary, Notebook) pdf
The Professional Chef pdf
Cooking with Spices pdf
The Super Easy Air Fryer Cookbook pdf
The Big Book of Ketogenic Diet Cooking pdf
Indian Instant Pot pdf
Instant Pot pdf
The Instant Pot Electric Pressure Cooker Cookbook pdf
The 30-Minute Mediterranean Diet Cookbook pdf
The Complete Air Fryer Cookbook pdf
The MeatEater Fish and Game Cookbook pdf
Mediterranean Diet for Beginners pdf
Joy& pdf
Tags: 0393081087 pdf,The Food Lab pdf,Better Home Cooking Through Science pdf,J. Kenji López-Alt,The Food Lab: Better Home Cooking Through Science,W. W. Norton & Company,0393081087,Individual Chefs & Restaurants,Regional & Ethnic - American - General,Cookbooks,Cooking - Research,Cooking - Technique,Cooking;Research.,Cooking;Technique.,Food - Analysis,Food - Experiments,Food;Analysis.,Nonfiction,AMERICAN REGIONAL COOKERY,COOKING / Courses & Dishes / General,COOKING / Individual Chefs & Restaurants,COOKING / Regional & Ethnic / American / General,Cookbooks,Cooking,Cooking - Research,Cooking - Technique,Cooking / Wine,Cooking;Research.,Cooking;Technique.,Courses & Dishes - General,Food - Analysis,Food - Experiments,Food Science,Food;Analysis.,GENERAL,General Adult,General cookery & recipes,Individual Chefs & Restaurants,Non-Fiction,Nonfiction,Regional & Ethnic - American - General,Techniques,Technology & Engineering/Food Science - General,United States,american dishes; cookbook; experimentation; iacp cookbook of the year; james beard award winner; kitchen chemistry; new york times bestseller; recipes; scientific; serious eats; sous vide; techniques; brine; brining; crispy roast potatoes; dinner; flavor; foolproof; frying; homemade mayonnaise; knife skills; oven-fried buffalo wings; pan-fried salmon; reverse-seared steak; roast spatchcock chicken; skillet; thermapen; ultra-smashed burgers; thanksgiving,american dishes;brine;brining;cookbook;crispy roast potatoes;dinner;experimentation;flavor;foolproof;frying;homemade mayonnaise;iacp cookbook of the year;james beard award winner;kitchen chemistry;knife skills;new york times bestseller;oven-fried buffalo wings;pan-fried salmon;recipes;reverse-seared steak;roast spatchcock chicken;scientific;serious eats;skillet;sous vide;techniques;thanksgiving;thermapen;ultra-smashed burgers,COOKING / Courses & Dishes / General,COOKING / Individual Chefs & Restaurants,COOKING / Regional & Ethnic / American / General,Courses & Dishes - General,Food Science,Technology & Engineering/Food Science - General,Cooking / Wine,American Regional Cookery,Cooking,General cookery & recipes
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.