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: 173263531 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...

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...

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....

Quality in the Food Analysis Laboratory
Score: 5
From 1 Ratings

Quality in the Food Analysis Laboratory


  • Author : Roger Wood
  • Publisher : Royal Society of Chemistry
  • Release Date : 1998
  • Genre: Science
  • Pages :
  • ISBN 10 : 085404566X


Quality in the Food Analysis Laboratory Book Description :

Annotation Quality in the Food Analysis Laboratory explains the procedures that a food analysis lab must consider to meet fit-for-purpose requirements in analytical data to ensure the necessary quality standards. The authors consider the need to introduce quality assurance, different quality models, and legal issues. They discuss specific aspects of laboratory practice and particular areas of accreditation that may cause problems for analytical laboratories....

Laboratory Methods in Food Microbiology
Score: 5
From 1 Ratings

Laboratory Methods in Food Microbiology


  • Author : W. F. Harrigan
  • Publisher : Gulf Professional Publishing
  • Release Date : 1998
  • Genre: Medical
  • Pages :
  • ISBN 10 : 0123260434


Laboratory Methods in Food Microbiology Book Description :

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms....

Academic   Practitioner Relationships

Academic Practitioner Relationships


  • Author : Jean M. Bartunek
  • Publisher : Taylor & Francis
  • Release Date : 2017-07-06
  • Genre: Business & Economics
  • Pages :
  • ISBN 10 : 9781317328346


Academic Practitioner Relationships Book Description :

While executives are keen to harness organizational knowledge and improve business performance, the topic of how academics can produce rigorous and relevant theory in working relationships with practitioners is a much contested topic. Many aspects of this knowledge co-creation can create tensions, and the ways in which research is conducted and published can affect practitioner acceptance, as well as its consequent uptake and use in different contexts. Expertly compiled by Jean Bartunek and Jane McKenzie, with contributions from global thinkers in the field, this book offers a concise and up-to-date review of the essential analysis and action underlying scholarly engagement with the world of business. It discusses the sorts of capabilities academics ...

The Social Labs Revolution

The Social Labs Revolution


  • Author : Zaid Hassan
  • Publisher : Berrett-Koehler Publishers
  • Release Date : 2014-02-03
  • Genre: Political Science
  • Pages :
  • ISBN 10 : 9781626560758


The Social Labs Revolution Book Description :

Current responses to our most pressing societal challenges—from poverty to ethnic conflict to climate change—are not working. These problems are incredibly dynamic and complex, involving an ever-shifting array of factors, actors, and circumstances. They demand a highly fluid and adaptive approach, yet we address them by devising fixed, long-term plans. Social labs, says Zaid Hassan, are a dramatically more effective response. Social labs bring together a diverse a group of stakeholders—not to create yet another five-year plan but to develop a portfolio of prototype solutions, test those solutions in the real world, use the data to further refine them, and test them again. Hassan builds on a decade of experience—as well as drawing from cutting...

Experimental Foods Laboratory Manual

Experimental Foods Laboratory Manual


  • Author : Margaret McWilliams
  • Publisher : Prentice Hall
  • Release Date : 2007-07-18
  • Genre: Technology & Engineering
  • Pages :
  • ISBN 10 : 0132353288


Experimental Foods Laboratory Manual Book Description :

Completely revised in a new edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment. Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented....

Salt  Fat  Acid  Heat
Score: 4.5
From 4 Ratings

Salt Fat Acid Heat


  • Author : Samin Nosrat
  • Publisher : Simon and Schuster
  • Release Date : 2017-04-25
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9781476753836


Salt Fat Acid Heat Book Description :

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --...