The Food Lab PDF - Overview
The Food Lab PDF in high quality, This book is all about how to cook better home cooking food through science. It is written by author J. Kenji lopaz – alt. It contains information about eggs, dairy, soups, stews, steaks, chops, chicken, fish and many more with the help of science.
The Food Lab
Contents
- Conversions
- 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
- Acknowledgments
- Index