"—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?
He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die.
The site quickly became a home for obsessives who didn't take themselves too seriously. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way.
Are you ready to break out the muddler? —J.
Kenji López-Alt It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight? * Table of contents to keep an overview of your recipes * 120 lovingly designed pages for your recipes and notes * Extra space for even more notes at the end of the book * Letter format (8.5 x 11 inches) * The perfect gift for everyone"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." Simply a great recipe book to write in and capture all your cooking secrets.
To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food—the very idea of it works against our biological imperative to survive. You can write a book review and share your experiences. Written by the Food Lab’s J. Kenji López-Alt and illustrated by artist Gianna Ruggerio, the book highlights the importance of gastronomic diversity for children and adults alike. In Secrets From the Eating Lab, Mann challenges assumptions—including those that make up the very foundation of the weight loss industry—about how diets work and why they fail. Other readers will always be interested in your opinion of the books you've read. It may takes up to 1-5 minutes before you received it. Join them both at INFORUM where they will discuss how, like Pipo, even the pickiest eaters can grow an expansive palette and grow to appreciate the various cuisines around them. Carey and John are going to help you find it!"
From her office in the University of Minnesota’s Health and Eating Lab, professor Traci Mann researches self-control and dieting.
Through more than a dozen interactive flowcharts, the book poses a series of questions designed to lead readers to their ideal drink.
Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.A foodie's guide culled from the popular SeriousEats.com online community combines favorite recipes with lists of top-recommended eating spots, guides to regional food styles and unpretentious tips on how to eat well while traveling. This is the moving story of making a glorious, weird, and wonderful dream come true. And what she has discovered is groundbreaking.
Mission accomplie - bien sûr. 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. How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. 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. 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.Whether he's boiling hundreds of eggs to figure out what really makes their shells stick or frying up dozens of steaks to debunk long-held myths, J. Kenji López- Alt shows that home cooks don't need a state-of-the-art kitchen to cook pitch-perfect meals.
)—and use a foolproof method that works every time? Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Where does the heat come from in a chili pepper? Do you like gin or really like gin? In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make scrambled eggs extra fluffy or creamy, and much more. J. Kenji López-Alt, directeur culinaire de Serious Eats et auteur de The Food Lab , est considéré par beaucoup (nous y compris) comme le spécialiste incontournable de la science de la cuisine à la maison en Amérique. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. If you like to cook and are science-minded, this is a must-read. Why is wild salmon darker than farmed?
"—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?
He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die.
The site quickly became a home for obsessives who didn't take themselves too seriously. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way.
Are you ready to break out the muddler? —J.
Kenji López-Alt It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight? * Table of contents to keep an overview of your recipes * 120 lovingly designed pages for your recipes and notes * Extra space for even more notes at the end of the book * Letter format (8.5 x 11 inches) * The perfect gift for everyone"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." Simply a great recipe book to write in and capture all your cooking secrets.
To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food—the very idea of it works against our biological imperative to survive. You can write a book review and share your experiences. Written by the Food Lab’s J. Kenji López-Alt and illustrated by artist Gianna Ruggerio, the book highlights the importance of gastronomic diversity for children and adults alike. In Secrets From the Eating Lab, Mann challenges assumptions—including those that make up the very foundation of the weight loss industry—about how diets work and why they fail. Other readers will always be interested in your opinion of the books you've read. It may takes up to 1-5 minutes before you received it. Join them both at INFORUM where they will discuss how, like Pipo, even the pickiest eaters can grow an expansive palette and grow to appreciate the various cuisines around them. Carey and John are going to help you find it!"
From her office in the University of Minnesota’s Health and Eating Lab, professor Traci Mann researches self-control and dieting.
Through more than a dozen interactive flowcharts, the book poses a series of questions designed to lead readers to their ideal drink.
Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.A foodie's guide culled from the popular SeriousEats.com online community combines favorite recipes with lists of top-recommended eating spots, guides to regional food styles and unpretentious tips on how to eat well while traveling. This is the moving story of making a glorious, weird, and wonderful dream come true. And what she has discovered is groundbreaking.
Mission accomplie - bien sûr. 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. How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. 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. 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.Whether he's boiling hundreds of eggs to figure out what really makes their shells stick or frying up dozens of steaks to debunk long-held myths, J. Kenji López- Alt shows that home cooks don't need a state-of-the-art kitchen to cook pitch-perfect meals.
)—and use a foolproof method that works every time? Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Where does the heat come from in a chili pepper? Do you like gin or really like gin? In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make scrambled eggs extra fluffy or creamy, and much more. J. Kenji López-Alt, directeur culinaire de Serious Eats et auteur de The Food Lab , est considéré par beaucoup (nous y compris) comme le spécialiste incontournable de la science de la cuisine à la maison en Amérique. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. If you like to cook and are science-minded, this is a must-read. Why is wild salmon darker than farmed?
Whatever the answers, Be Your Own Bartender leads you to your destination—a cocktail effectively designed just for you.
Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life."
"—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?
He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die.
The site quickly became a home for obsessives who didn't take themselves too seriously. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way.
Are you ready to break out the muddler? —J.
Kenji López-Alt It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight? * Table of contents to keep an overview of your recipes * 120 lovingly designed pages for your recipes and notes * Extra space for even more notes at the end of the book * Letter format (8.5 x 11 inches) * The perfect gift for everyone"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." Simply a great recipe book to write in and capture all your cooking secrets.
To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food—the very idea of it works against our biological imperative to survive. You can write a book review and share your experiences. Written by the Food Lab’s J. Kenji López-Alt and illustrated by artist Gianna Ruggerio, the book highlights the importance of gastronomic diversity for children and adults alike. In Secrets From the Eating Lab, Mann challenges assumptions—including those that make up the very foundation of the weight loss industry—about how diets work and why they fail. Other readers will always be interested in your opinion of the books you've read. It may takes up to 1-5 minutes before you received it. Join them both at INFORUM where they will discuss how, like Pipo, even the pickiest eaters can grow an expansive palette and grow to appreciate the various cuisines around them. Carey and John are going to help you find it!"
From her office in the University of Minnesota’s Health and Eating Lab, professor Traci Mann researches self-control and dieting.
Through more than a dozen interactive flowcharts, the book poses a series of questions designed to lead readers to their ideal drink.
Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.A foodie's guide culled from the popular SeriousEats.com online community combines favorite recipes with lists of top-recommended eating spots, guides to regional food styles and unpretentious tips on how to eat well while traveling. This is the moving story of making a glorious, weird, and wonderful dream come true. And what she has discovered is groundbreaking.
Mission accomplie - bien sûr. 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. How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. 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. 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.Whether he's boiling hundreds of eggs to figure out what really makes their shells stick or frying up dozens of steaks to debunk long-held myths, J. Kenji López- Alt shows that home cooks don't need a state-of-the-art kitchen to cook pitch-perfect meals.
)—and use a foolproof method that works every time? Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Where does the heat come from in a chili pepper? Do you like gin or really like gin? In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make scrambled eggs extra fluffy or creamy, and much more. J. Kenji López-Alt, directeur culinaire de Serious Eats et auteur de The Food Lab , est considéré par beaucoup (nous y compris) comme le spécialiste incontournable de la science de la cuisine à la maison en Amérique. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. If you like to cook and are science-minded, this is a must-read. Why is wild salmon darker than farmed?
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