The Food Lab: Better Home Cooking Through Science
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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt English | 2015 | ISBN: 0393081087 | 938 pages | 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?
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