the food lab better home cooking through science

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The Food Lab Better Home Cooking Through Science

Author : J. Kenji López-Alt
ISBN : 9780393249866
Genre : Cooking
File Size : 70. 77 MB
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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 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.

The Food Lab

Author : J. Kenji Lopez-Alt
ISBN : 0393081087
Genre : Cooking
File Size : 28. 14 MB
Format : PDF, ePub, Docs
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A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

Freakonomics

Author : Steven D. Levitt
ISBN : 9780061992667
Genre : Business & Economics
File Size : 60. 3 MB
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Which is more dangerous, a gun or a swimming pool? What do schoolteachers and sumo wrestlers have in common? Why do drug dealers still live with their moms? How much do parents really matter? What kind of impact did Roe v. Wade have on violent crime? These may not sound like typical questions for an economist to ask--but Levitt is not a typical economist. He studies the stuff and riddles of everyday life--from cheating and crime to sports and child rearing--and his conclusions regularly turn the conventional wisdom on its head. The authors show that economics is, at root, the study of incentives--how people get what they want, or need, especially when other people want or need the same thing. In this book, they set out to explore the hidden side of everything. If morality represents how we would like the world to work, then economics represents how it actually does work

Ruhlman S Twenty

Author : Michael Ruhlman
ISBN : 9780811876438
Genre : Cooking
File Size : 44. 1 MB
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Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.

Meathead

Author : Meathead Goldwyn
ISBN : 9780544018501
Genre : Cooking
File Size : 50. 82 MB
Format : PDF, Kindle
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The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes

A History Of Food In 100 Recipes

Author : William Sitwell
ISBN : 9780007412013
Genre : History
File Size : 81. 93 MB
Format : PDF, ePub
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The ingredients, cooks, techniques and tools that have shaped our love of food.

Culinary Reactions

Author : Simon Quellen Field
ISBN : 9781569769607
Genre : Cooking
File Size : 33. 22 MB
Format : PDF, Mobi
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"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 kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--

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