In The Food Lab, J. Kenji Lopez-Alt 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.
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In The Food Lab, J. Kenji Lopez-Alt 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.
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Add this copy of Food Lab Better Home Cooking Through Science to cart. $33.51, new condition, Sold by TextbookRush rated 5.0 out of 5 stars, ships from Grandview Hts, OH, UNITED STATES, published 2015 by W. W. Norton & Company.
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