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The Food Lab: Better Home Cooking Through Science


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…

The Food Lab

ISBN 10 : 0393081087
ISBN 13 : 9780393081084

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color...


The Food Lab Better Home Cooking Through Science

ISBN 10 : 9780393249866
ISBN 13 : 0393249867

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 thr..


The Science Of Good Cooking

ISBN 10 : 9781936493463
ISBN 13 : 1936493462

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the ..


Salt Fat Acid Heat

ISBN 10 : 9781476753836
ISBN 13 : 1476753830

New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “Americ..


The Science Of Cooking

ISBN 10 : 3642631665
ISBN 13 : 9783642631665

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which ..


Cook S Science

ISBN 10 : 9781940352459
ISBN 13 : 1940352452

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of o..


Ratio

ISBN 10 : 9781416566120
ISBN 13 : 1416566120

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 tech..


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