01805cam a2200397 i 4500 260787554 TxAuBib 20160415120000.0 150430s2015||||||||||||||||||||||||eng|u 2015016358 9780393081084 0393081087 (OCoLC)902661476 TxAuBib rda L©đpez-Alt, J. Kenji,. The food lab [RR] : better home cooking through science / J. Kenji L©đpez-Alt ; photographs by the author. First edition. London : W.W. Norton & Company, Inc., [2015] 958 pages : color illustrations ; 28 cm. txt rdacontent n rdamedia nc rdacarrier sti rdacontent rdamedia rdacarrier Includes index. Given in memory of Betty Taylor by Rose Lynn and Joe Grady Tibbs. "As Serious Eats's culinary nerd-in-residence, J. Kenji L©đpez-Alt has pondered [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] and more. In [this book], Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques"--Amazon.com. 20160415. Betty Taylor. Food Experiments. Food Analysis. Cooking Technique. Cooking Research. TXGPL