The food lab : better home cooking through science
- ISBN: 0393081087 (hardcover)
- ISBN: 9780393081084 (hardcover)
957 pages : illustrations ; 28 cm
- Edition: First edition.
- Publisher: New York ; London : W.W. Norton & Company, Inc., 
|Formatted Contents Note:||Preface / by Jeffrey Steingarten -- Introduction: A nerd in the kitchen -- What's in this book? -- The keys to good kitchen science -- What is cooking? -- Essential kitchen gear -- The basic pantry -- Eggs, dairy, and the science of breakfast -- Soups, stews, and the science of stock -- Steaks, chops, chicken, fish, and the science of fast-cooking foods -- Blanching, searing, braising, glazing, roasting, and the science of vegetables -- Balls, loaves, links, burgers, and the science of ground meat -- Chickens, turkeys, prime rib, and the science of roasts -- Tomato sauce, macaroni, and the science of pasta -- Greens, emulsions, and the science of salads -- Batter, breadings, and the science of frying.|
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