Book
The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.
"As Serious Eats's culinary nerd-in-residence, J. Kenji López-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.
Record details
- ISBN: 9780393081084 :
- ISBN: 0393081087 :
- Physical Description: 958 pages : illustrations ; 28 cm
- Edition: First edition.
- Publisher: New York ; W.W. Norton & Company, Inc., [2015]
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cooking > Technique. Food > Analysis. Cooking > Research. |
Available copies
- 0 of 1 copy available at BC Interlibrary Connect. (Show)
- 0 of 1 copy available at Terrace Public Library.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Terrace Public Library | 664.07 LOP (Text) | 35151001022987 | Adult Non-fiction | Volume hold | Checked out | 2024-05-09 |
| LDR | 01092cam a2200361 i 4500 | ||
|---|---|---|---|
| 001 | 112042135 | ||
| 003 | SITKA | ||
| 005 | 20160209114018.0 | ||
| 008 | 150430s2015 nyua 001 0 eng | ||
| 010 | . | ‡a 2015016358 | |
| 020 | . | ‡a9780393081084 : ‡c$49.95 | |
| 020 | . | ‡a0393081087 : ‡c$49.95 | |
| 035 | . | ‡a(DLC) 2015016358 | |
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| 042 | . | ‡apcc | |
| 050 | 0 | 0. | ‡aTX651 ‡b.L56 2015 |
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| 092 | . | ‡a664. 07 LOP | |
| 100 | 1 | . | ‡aLópez-Alt, J. Kenji, ‡eauthor, ‡eillustrator. |
| 245 | 1 | 4. | ‡aThe food lab : ‡bbetter home cooking through science / ‡cJ. Kenji López-Alt ; photographs by the author. |
| 250 | . | ‡aFirst edition. | |
| 264 | 1. | ‡aNew York ; ‡aLondon : ‡bW.W. Norton & Company, Inc., ‡c[2015] | |
| 300 | . | ‡a958 pages : ‡billustrations ; ‡c28 cm | |
| 336 | . | ‡atext ‡2rdacontent | |
| 336 | . | ‡astill image ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡2rdamedia | |
| 338 | . | ‡avolume ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 520 | 0 | . | ‡a"As Serious Eats's culinary nerd-in-residence, J. Kenji López-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. |
| 650 | 0. | ‡aCooking ‡xTechnique. | |
| 650 | 0. | ‡aFood ‡xAnalysis. | |
| 650 | 0. | ‡aCooking ‡xResearch. | |
| 850 | . | ‡b1 | |
| 949 | . | ‡p49.95 ‡5BW | |
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| 901 | . | ‡a112042135 ‡bOCoLC ‡c112042135 ‡tbiblio ‡sB&T | |
