The food lab : better home cooking through science /
"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 Ameri...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York ; London :
W.W. Norton & Company,
[2015]
|
| Edition: | First edition. |
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|