The Food Lab: Better Home Cooking Through Science
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Book Overview 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 int...
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 L
Book Details Format: Hardcover | Pages: 958 | Language: English | Publisher: W W NORTON & CO | ISBN: 0393081087
FormatHardcover
Pages958
LanguageEnglish
ISBN0393081087
EAN9780393081084
PublisherW W NORTON & CO
Publication Date2015-09-21
EditionIllustrated
AccessoriesNo Accessory
ConditionNew
Product TypeHARD COVER BOOKS
Weight6.45 Pounds
Length10.8 Inches
Width8.8 Inches
Height1.8 Inches
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