Score: 4
From 34 Ratings

The Food Lab: Better Home Cooking Through Science


  • Author: J. Kenji López-Alt
  • Release Date : 2015-09-21
  • Genre: Courses & Dishes
  • File Size: 173263547 Bytes


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 ReviewEver 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, ...

Sous Vide at Home


  • Author: Lisa Q. Fetterman, Meesha Halm, Scott Peabody & Monica Lo
  • Release Date : 2016-11-01
  • Genre: Methods
  • File Size: 149686500 Bytes


A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Mas...

The Food Lab  Better Home Cooking Through Science
Score: 4.5
From 7 Ratings

The Food Lab Better Home Cooking Through Science


  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release Date : 2015-09-21
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780393249866


The Food Lab Better Home Cooking Through Science Book Description :

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...

The Food Lab
Score: 4.5
From 6 Ratings

The Food Lab


  • Author : J. Kenji López-Alt
  • Publisher : W W Norton & Company Incorporated
  • Release Date : 2015
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 0393081087


The Food Lab Book Description :

Whether he's boiling hundreds of eggs to figure out what really makes their shells stick or frying up dozens of steaks to debunk long-held myths, J. Kenji López- Alt shows that home cooks don't need a state-of-the-art kitchen to cook pitch-perfect meals. In a unique book centered on beloved American dishes such as prime rib roast, Caesar salad, and buttermilk biscuits, Kenji explores the science behind searing, baking, blanching, and roasting. In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make scrambled eggs extra fluffy or creamy, and much more. Combining the unrelenting curiosity of a cheerful science g...

On Eating Insects

On Eating Insects


  • Author : Joshua Evans
  • Publisher : Phaidon Press
  • Release Date : 2017-05-01
  • Genre: Social Science
  • Pages :
  • ISBN 10 : 0714873349


On Eating Insects Book Description :

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab....

The Food Lab

The Food Lab


  • Author : Nikki Rust
  • Publisher :
  • Release Date : 2019-06-14
  • Genre:
  • Pages :
  • ISBN 10 : 1073860256


The Food Lab Book Description :

The DIY cookbook to note down your 120 favorite recipes. Simply a great recipe book to write in and capture all your cooking secrets. * Table of contents to keep an overview of your recipes * 120 lovingly designed pages for your recipes and notes * Extra space for even more notes at the end of the book * Letter format (8.5 x 11 inches) * The perfect gift for everyone...

Serious Eater

Serious Eater


  • Author : Ed Levine
  • Publisher : Penguin
  • Release Date : 2019-06-11
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780525533559


Serious Eater Book Description :

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build so...

Be Your Own Bartender  A Surefire Guide to Finding  and Making  Your Perfect Cocktail

Be Your Own Bartender A Surefire Guide to Finding and Making Your Perfect Cocktail


  • Author : Carey Jones
  • Publisher : The Countryman Press
  • Release Date : 2018-11-13
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9781682682708


Be Your Own Bartender A Surefire Guide to Finding and Making Your Perfect Cocktail Book Description :

"There is a perfect drink for every occasion and every mood. Carey and John are going to help you find it!" —J. Kenji López-Alt It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight? Here to answer that question is Be Your Own Bartender. Through more than a dozen interactive flowcharts, the book poses a series of questions designed to lead readers to their ideal drink. With more than 151 original recipes, there's a cocktail for every mood, taste, and occasion. Are you after something tequila-based or gin-based? Do you like gin or really like gin? Are you ready to break out the muddler? And is your night winding down or just getting started? Whatever the answers, Be Your Own Bartender leads you to your des...

The Science of Cooking

The Science of Cooking


  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release Date : 2017-09-19
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9781465470799


The Science of Cooking Book Description :

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect ...

Downtime

Downtime


  • Author : Nadine Levy Redzepi
  • Publisher : Penguin
  • Release Date : 2017-10-24
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780735216075


Downtime Book Description :

Blurring the line between everyday and special occasion cooking, Nadine Levy Redzepi elevates simple comfort food flavors to elegant new heights in Downtime. When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner…So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family--and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner i...

Baking with Steel

Baking with Steel


  • Author : Andris Lagsdin
  • Publisher : Voracious
  • Release Date : 2017-12-05
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780316465809


Baking with Steel Book Description :

"Every decade or two, a revolutionary idea turns into a revolutionary product that actually does change the way we make our food." -- from the foreword by J. Kenji Lopez-Alt, bestselling author of The Food Lab A simple but transformative product that supercharges your home oven, the Baking Steel offers a whole new way to cook and bake that blows pizza stones and stovetop griddles away. With Baking with Steel, you'll harness this extraordinary tool to bake restaurant-quality baguettes, grill meats a la plancha, and enjoy pizza with a crust and char previously unimaginable outside a professional kitchen. "Baking With Steel is a fantastic companion for anyone with a Baking Steel, as it showcases its range of applications in the kitchen. From producing g...

Ratio
Score: 4.5
From 7 Ratings

Ratio


  • Author : Michael Ruhlman
  • Publisher : Simon and Schuster
  • Release Date : 2009-04-07
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9781416566120


Ratio Book Description :

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or ...