9780393081084 - The Food Lab: Better Home Cooking Through Science by López-alt, J Kenji (75 results)

Hardcover. Condition: New.

Hardcover. Condition: New.

Hardcover. Condition: Good. Small tear along top of spine, otherwise nice clean condition!.

Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers.

Hardcover. Condition: Good. Illustrated. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.

hardcover. Condition: Good. Good Reading Copy, May have minor shelf wear, Fast Shipping - Safe and Secure in Mailer.

Condition: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Good condition ex-library book with usual library markings and stickers.

Condition: Acceptable. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Very Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardcover. Condition: Good. Packed in a BOX with cardboard backing and padding. (See Photos)! Pages: not written on, clean, bright, odor free, fine edges. Cover: clean, bright, light bumping to part of front top edge and front bottom corner tip, otherwise, very good edges. Ships from California. Ships same or next day (weekdays and Saturdays)! ABOUT THIS: "The one book you must have, no matter what you re planning to cook or where your skill level falls."―New York Times Book Review 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? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. 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 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, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Over 1000 color photographs.

hardcover. Condition: Acceptable. The book is 100% readable but visibly worn, and damaged. This may include stains, tears, rips, folded pages, binding damage, dents, scuffs, scratches and sticker residue. The book also may contain heavy highlighting and notes. Please ask for photos as our books are donations and may not contain above mentioned defects.

Hardcover. Condition: New.

Hardcover. Condition: New.

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Hardcover. Condition: New.

Hardcover. Condition: new. In Never used condition.

hardcover. Condition: New. This is a hardcover book.

Hardback or Cased Book. Condition: New. The Food Lab: Better Home Cooking Through Science 6.5. Book.

Hardcover. Condition: very good. In Used Condition.

Paperback. Condition: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Condition: New. Buy with confidence! Book is in new, never-used condition.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: very good. Very Good Copy. Customer Service Guaranteed.

Hardcover. Condition: As New. Dust Jacket Condition: No Dustjacket as issued. Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award. 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? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)?and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. 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 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, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Condition: New.

Condition: new.