The food lab: better home cooking through science
(Book)
Author:
Status:
9 copies, 1 person is on the wait list.
Express - Fayetteville St. - Adult Non-Fiction
664.07 LOPEZ
Southgate Community - Adult Non-Fiction
664.07 LOPEZ
Zebulon Community - Adult Non-Fiction
664.07 LOPEZ
Copies
Location
Call Number
Status
Duraleigh Road - Adult Non-Fiction
664.07 LOPEZ
Checked out
Eva H. Perry Regional - Adult Non-Fiction
664.07 LOPEZ
Checked out
Express - Fayetteville St. - Adult Non-Fiction
664.07 LOPEZ
Display
Morrisville Community - Adult Non-Fiction
664.07 LOPEZ
Checked out
North Regional - Adult Non-Fiction
664.07 LOPEZ
Checked out
Southgate Community - Adult Non-Fiction
664.07 LOPEZ
On Shelf
West Regional - Adult Non-Fiction
664.07 LOPEZ
Checked out
West Regional - Adult Non-Fiction
664.07 LOPEZ
Item being held
Zebulon Community - Adult Non-Fiction
664.07 LOPEZ
On Shelf
More Details
Published:
New York : W.W. Norton & Company, [2015].
Format:
Book
Edition:
First edition.
Physical Desc:
958 pages : color illustrations ; 28 cm
Language:
English
ISBN:
9780393081084, 0393081087, 0393081087, 9780393081084 (hbk.)
Notes
Bibliography
Includes bibliographical references and index.
Description
"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.
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation (style guide)
López-Alt, J. K. (2015). The food lab: better home cooking through science. First edition. New York, W.W. Norton & Company.
Chicago / Turabian - Author Date Citation (style guide)López-Alt, J. Kenji. 2015. The Food Lab: Better Home Cooking Through Science. New York, W.W. Norton & Company.
Chicago / Turabian - Humanities Citation (style guide)López-Alt, J. Kenji, The Food Lab: Better Home Cooking Through Science. New York, W.W. Norton & Company, 2015.
MLA Citation (style guide)López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. First edition. New York, W.W. Norton & Company, 2015.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
3e1a6645-0569-afd5-4537-ddeb38400504
Record Information
| Last Horizon Extract Time | Nov 22, 2024 02:44:28 PM |
|---|---|
| Last File Modification Time | Nov 22, 2024 02:44:29 PM |
| Last Grouped Work Modification Time | Nov 22, 2024 02:44:27 PM |
MARC Record
| LEADER | 02685pam a2200505 i 4500 | ||
|---|---|---|---|
| 001 | 2015016358 | ||
| 003 | DLC | ||
| 005 | 20241105073300.0 | ||
| 008 | 150430s2015 nyua b 001 0 eng | ||
| 010 | |a 2015016358 | ||
| 020 | |a 9780393081084 |c $49.95 | ||
| 020 | |a 0393081087 |c $49.95 | ||
| 020 | |a 0393081087 | ||
| 020 | |a 9780393081084 (hbk.) | ||
| 040 | |a DLC |b eng |e rda |c DLC |d DLC |d TnLvILS |d UtOrBLW | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX651 |b .L526 2015 |
| 082 | 0 | 0 | |a 664/.07 |2 23 |
| 092 | |a 664.07 LOPEZ | ||
| 100 | 1 | |a López-Alt, J. Kenji |e author. |4 aut | |
| 245 | 1 | 4 | |a The food lab : |b better home cooking through science / |c J. Kenji López-Alt ; photographs by the author. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b W.W. Norton & Company, |c [2015] | |
| 300 | |a 958 pages : |b color illustrations ; |c 28 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |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 | |a Food |x Experiments. | |
| 650 | 0 | |a Food |x Analysis | |
| 650 | 0 | |a Cooking |x Technique. | |
| 650 | 0 | |a Cooking |x Research. | |
| 655 | 7 | |a Cookbooks |2 lcgft | |
| 949 | |b 32046831838847 |c SYSANFI |d 664.07 LOPEZ |l DUR |n 8675506 |o 0 |s o |w 10/18/2024 |x 1 |y BK | ||
| 949 | |b 32046831838854 |c SYSANFI |d 664.07 LOPEZ |l ELF |n 8675505 |o 0 |s DSPOTH3 |w 10/18/2024 |x 0 |y BK | ||
| 949 | |b 32046300232134 |c SYSANFI |d 664.07 LOPEZ |l EVA |n 5820566 |o 0 |s o |w 03/08/2016 |x 45 |y BK | ||
| 949 | |b 32046301102070 |c SYSANFI |d 664.07 LOPEZ |l MOR |n 6208400 |o 0 |s o |w 01/17/2017 |x 41 |y BK | ||
| 949 | |b 32046300232118 |c SYSANFI |d 664.07 LOPEZ |l NOR |n 5820564 |o 0 |s o |w 03/08/2016 |x 37 |y BK | ||
| 949 | |b 32046304212165 |c SYSANFI |d 664.07 LOPEZ |l OBR |n 7301469 |o 1 |s l |w 01/21/2020 |x 22 |y BK | ||
| 949 | |b 32046831838821 |c SYSANFI |d 664.07 LOPEZ |l SGA |n 8675509 |o 0 |s i |w 10/18/2024 |x 0 |y BK | ||
| 949 | |b 32046303022771 |c SYSANFI |d 664.07 LOPEZ |l WRL |n 6876439 |o 0 |s o |w 01/30/2019 |x 27 |y BK | ||
| 949 | |b 32046831838839 |c SYSANFI |d 664.07 LOPEZ |l WRL |n 8675508 |o 0 |s h |w 10/18/2024 |x 0 |y BK | ||
| 949 | |b 32046831838888 |c SYSANFI |d 664.07 LOPEZ |l ZEB |n 8675507 |o 0 |s i |w 10/18/2024 |x 0 |y BK | ||
| 999 | |a 701900 | ||