The food lab better home cooking through science j kenji lpez alt on amazoncom free shipping on qualifying offers a new york times bestseller winner of the james beard award for general cooking and the iacp cookbook of the year award the one book you must have. When i brought this book home from the library i was expecting a cooks illustrated style analysis of food science through recipes perhaps with a little more flavor and panache than those guys seem to be able to manageon first flipping through the book i thought i got what i was looking for the book design is pretty slick with all kinds of offset colored boxes full of at home . His first book the food lab better home cooking through science is a new york times bestseller winner of the james beard award for general cooking and was named book of the year by the international association of culinary professionals he lives in san mateo with his wife adriana and daughter alicia. This month he leaps to print with the release of his first book and its an enormous one the food lab better home cooking through science w w norton 4995 is nearly 1000 pages of . In the food lab 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 dont work that well and home cooks can achieve far better results using new but simple techniques
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