The Food Lab: Better Home Cooking Through Science-Hardcover

P799.00

Ever wondered 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? Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images

P799.00

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Description
Additional information
Weight 2.903 kg
Author

J. Kenji López-Alt

About Author

J. Kenji Lopez-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.

Published By

W. W. Norton & Company

Date Published

September 21, 2015

Country

United States Of America

Pages

958

Genre

Cooking

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