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The Food Lab: Better Home Cooking Through Science
The Food Lab Better Home Cooking Through Science
Author: J. Kenji Lopez-Alt
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!) -- a...  more »
ISBN-13: 9780393081084
ISBN-10: 0393081087
Publication Date: 9/21/2015
Pages: 938
Rating:
  • Currently 4.8/5 Stars.
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4.8 stars, based on 4 ratings
Publisher: W. W. Norton & Company
Book Type: Hardcover
Members Wishing: 64
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