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The Food Lab: Better Home Cooking Through Science


The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

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…

The Food Lab Better Home Cooking Through Science

ISBN 10 : 9780393249866
ISBN 13 : 0393249867

The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored thr..


The Food Lab

ISBN 10 : 0393081087
ISBN 13 : 9780393081084

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color...


The Science Of Good Cooking

ISBN 10 : 9781936493463
ISBN 13 : 1936493462

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the ..


The Science Of Cooking

ISBN 10 : 3642631665
ISBN 13 : 9783642631665

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which ..


Culinary Reactions

ISBN 10 : 9781569769607
ISBN 13 : 1569769605

"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitc..


Chemistry In Your Kitchen

ISBN 10 : 9781782623137
ISBN 13 : 1782623132

Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking...


Salt Fat Acid Heat

ISBN 10 : 9781476753836
ISBN 13 : 1476753830

New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “Americ..


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