The Food Lab
A grand tour of the science of cooking explored through popular american dishes, illustrated in full color.
Ever questioned the way to pan-fry a steak with a charred crust and an interior it is perfectly medium-uncommon from edge to side while you chop into it? A way to make home made mac 'n' cheese that is as satisfyingly gooey and velvety-easy as the blue container stuff, however a long way tastier? How to roast a succulent, wet turkey (forget about approximately brining!)―and use a foolproof method that works every time?
As extreme eats's culinary nerd-in-house, j. Kenji lópez-alt has contemplated some of these questions and extra. Within the food lab, kenji specializes in the science at the back of loved american dishes, delving into the interactions between warmth, electricity, and molecules that create great food. Kenji shows that frequently, conventional methods don’t paintings that nicely, and home cooks can acquire far better outcomes the usage of new―however simple―strategies. In loads of smooth-to-make recipes with over 1,000 full-shade photographs, you'll discover the way to make foolproof hollandaise sauce in only minutes, how to remodel one easy tomato sauce right into a half of dozen dishes, a way to make the crispiest, creamiest potato casserole ever conceived, and plenty more.
I have been waiting for this book to come out and it exceeds my expectations! "The Food Lab" by Lopez-Alt is a dense collection of science based tips, explanations. -Deidre
This book is a monster. At almost 7 pounds and nearly a thousand pages, you can bet that it is comprehensive. Like most cookbooks today, it begins with a background of the author, who is an MIT grad turned culinary scientist. He goes on to discuss gear and technique as well as recommendations for essentials- all pretty standard so far. Though I do appreciate that he adds a premium and budget pick for each gear recommendation. J. Kenji Lopez-Alt then launches into a nine-part collection of recipes. Each one is well-documented with technique and experimentation as the author discusses how and why he made the recipes the way he did. There are some things which go contrary to cooking norms (flip your steak often, and searing does not lock in juice), but there are explanations for the methods behinds the madness. I appreciate that this book not only has full-color photos and in-depth articles accompanying each recipe, but it really builds on fundamentals of cooking. Even if you never bother to make a recipe from this book verbatim, it will greatly increase your cooking skills from practical knowledge of physics, chemistry, taste, and technique. Many recipes build on one another, and the flow of the book is very good. There is a lack of baked of goods and desserts in this book, but I'm not sure that there would be room for them!. Overall, this book is on par with other amazing at-home cookbooks such as Modernist Cuisine at Home. I especially enjoy his sections on eggs, steaks, chilis, and fried chicken. There are several vegetarian recipes, but many are meat-based (surprising for someone who does a month-long blog annually about living vegan).I would highly suggest this book. I look forward to cooking and expirementing my way through it.-Chris Brown
DOWNLOAD COOKING EBOOK The Food Lab: Better Home Cooking Through Science | 54 Mb | Pages 1461 | PDF | English
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