Cookbook the food lab - The New York Times Cookbook is a classic collection of recipes from the renowned newspaper. It features over 1,000 recipes from some of the world’s best chefs, as well as home cook...

 
The food lab ... J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji .... Tiempos hoy

This cookbook is perfect for food bloggers and anyone who loves good food. With keywords like "innovative cooking" and "easy gourmet recipes," you'll capture a hungry audience. Get ready to cook, impress, and make your kitchen a place of endless possibilities. Grab "Cooking Wonders" – where every meal becomes extraordinary!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 …The Food Lab is the science-based cookbook that revolutionized home cooking. With over 1,000 recipes and experiments, this book will teach you how to cook with confidence and …Directions. Adjust an oven rack to the middle position and preheat the oven to 425°F (220°C). In a small bowl, whisk together the buttermilk and sour cream. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt and process until blended, about 2 seconds.The Food Lab is one of the newest "must have" cookbooks for chefs and home cooks. Lopez-Alt's style of focusing on developing best practices for recipes by ditching the prescriptive nature of cookbooks, teaching solid cooking techniques, and explaining why the techniques work best. In Stock– Ships within one business day ; You need The Food Lab, as J. Kenji Lopez-Alt's magnum opus is 2015's most indispensable cookbook.-- "The Chicago ...Oct 17, 2015 · Tie kitchen twine tightly around each piece at 1-inch intervals to help it retain its shape. Heat the oil in a large Dutch oven over high heat until lightly smoking. Add the chuck and cook, turning occasionally, until well browned on all sides, about 8 to 10 minutes. Transfer the beef to a large bowl. 14 Sept 2016 ... J. Kenji López-Alt, author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science, and managing ...The New York Times Cookbook is a classic collection of recipes from the renowned newspaper. It features over 1,000 recipes from some of the world’s best chefs, as well as home cook...It's a good basic fried chicken recipe. If you have access to a nice deep fryer feel free to just cook them in one go. I have a 200,000 BTU propane burner and a big 10 quart cast iron pot. It will fry whatever you want, just add copious amounts of oil. Bassinyowalk • 5 yr. ago.The Food Lab is a cookbook that takes a scientific approach to cooking. It covers a wide range of topics, from how to sear meat to how to make the perfect pie crust. Each chapter includes explanations of the science behind the technique or ingredient, as well as step-by-step instructions and results from the author's own experiments.The Food Lab: Better Home Cooking Through Science *. 50.000 VND. ĐÃ BÁN: 11. Định dạng EPUB. Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper?Roast the sweet potatoes as low as your oven goes, ideally 135-170 degrees f, for about an hour then cook them at whatever temp you'd normally roast them. It makes the sweet potatoes soooo sweet and tasty. Jonnyrashid. • 7 yr. ago. It's a great resource and Kenji is a super nice and responsive dude. J. Kenji López-Alt’s blog, The Food Lab, has been a cult favorite for years among the small community of food lovers who are also science geeks. His long-awaited first cookbook, also The Food ...Cell lines are an essential part of any laboratory. They provide a reliable source of cells that can be used for research and experimentation. ATCC cell lines are some of the most ...Lidia Bastianich recipes fill her multitude of cookbooks and her nationally syndicated TV series. Create her mouth-watering dishes at home by trying your hand at making the followi...Now a Netflix series! Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Samin Nosrat reads "The Four Elements of Good Cooking," Part One of her New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking A visionary new master class in cooking …J. Kenji López-Alt. 4.67. 848 ratings87 reviews. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.The Food Lab: Better Home Cooking Through Science. J. Kenji López-Alt. W. W. Norton & Company, Sep 21, 2015 - Cooking - 960 pages. 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 …A recipe template or cookbook template is perfect for the following situations: A person who is looking to put together a collection of family recipes. Anyone looking to organize all the favorite recipes. Anyone looking to make a cookbook as a gift for another person. A person who wants to create a book that will later become a family heirloom.The Food Lab: Better Home Cooking Through Science. J. Kenji López-Alt. W. W. Norton & Company, Sep 21, 2015 - Cooking - 960 pages. 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 …The Unlikeliness of Audio Cookbooks. By Danielle Prostrollo-Hill / Lists. The audiobook format has been used in some interesting and novel ways, but the cookbook stands out as the most unlikely. A few months ago I was scrolling through the trove of books Audible thought I’d be interested in when I saw The Food Lab by J. Kenji Lopez-Alt.Oct 17, 2015 · Tie kitchen twine tightly around each piece at 1-inch intervals to help it retain its shape. Heat the oil in a large Dutch oven over high heat until lightly smoking. Add the chuck and cook, turning occasionally, until well browned on all sides, about 8 to 10 minutes. Transfer the beef to a large bowl. FoodLab’s mission is to establish Stony Brook University as a national center for studying challenging food-related issues the world faces, chiefly how we feed a growing world population facing climate change and diminishing natural resources. 2024 Workshops. LEARN MORE. WORKING WITH HERBS Building a Natural Medicine Cabinet. Fridays, …Kenji, who is thirty-five and lives in California, comes from a family of chemists and biologists. While attending M.I.T. as an undergraduate, he had one of the most common revelations a science ...The Food Lab's Reading List, Day 7: The Joyce Chen Cook Book. Author's Note: I recently built myself a new bookshelf in the kitchen, and in the process of reorganizing my ever-expanding book collection, I ended up blowing the dust off of more than a few majorly dog-eared pages. Old friends that carried me through college, my …in the heart of Prague. FOOD LAB blends tradition and heritage with creativity and modern design. The result is an unforgettable visitor experience that reaches all the senses with delicious food, unbelievable drinks and an atmosphere that blends comfort and high style. From rich food, fine furniture, interior design and the widest choice of ...The Food Lab Video Series is Here! By. J. Kenji López-Alt. Updated August 10, 2018. I'm beyond ecstatic to announce the launch of the Food Lab Video Series! Writing articles and taking photos sure is great, but there's nothing like live action to show you how fun, fascinating, and downright delicious the science behind home cooking can be.In the world of scientific research and experimentation, having high-quality lab supplies is essential. VWR is a renowned name in the industry, providing researchers with a wide ra...In today’s digital age, mobile gaming has become increasingly popular, with millions of people worldwide turning to their smartphones and tablets for entertainment. One of the late...Filled with 100 nutrient-dense, tasty meals, this cookbook, written by Dr. Drew Ramsey, M.D., who has a focus on Nutritional Psychiatry, aims to improve both physical and brain health through food ...Six Common Cooking Myths, Debunked. 1. Use a Lot of Water When You Boil Pasta. "Traditionally, people say to use a lot of water, because you want it at a rolling boil so that the water can come ...Here's the address: J. Kenji López-Alt PO Box 6784 San Mateo, CA 94403. I'm going to try my very best to get envelopes that are sent in back to you in time for the holidays, but please do bear in mind that it's just me out here, so please be patient! You can get your very own copy of The Food Lab here! Happy holidays! Kenji.Veganomicon: The Ultimate Vegan Cookbook (10th Anniversary Edition) Check Price at Amazon. This updated edition comes with additional meals and side dishes for all occasions, making it easy to cater to specific dietary restrictions. Read More.Oct 6, 2015 · The Food Lab is a cookbook for the food geek, the novice, and the perfectionist. Author López-Alt presents his love for good cooking by showing the science of why these recipes work, and he shows it with a sense of humor. This is a massive book, weighing in at 6 pounds! Recommended By Tracey T., Powells.com No, while a few recipes may be on Serious Eats the vast majority of the recipes are not. It also includes far more information than the website. It’s a book worth far more than $35 in my opinion. Buy it, you won’t be disappointed if you already enjoy Kenji’s Serious Eats output. Amazing, thanks for the answer.From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. ... New Blog About "The Food Lab" Cookbook! So over the past few …The DIY cookbook to note down your 120 favorite recipes. Simply a great recipe book to write in and capture all your cooking secrets. • 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)InThe 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. When it comes to ensuring the quality and safety of products, ASTM testing labs play a crucial role. These labs are responsible for conducting tests that meet the standards set by ...The Food Lab: Better Home Cooking Through Science PDF book by J. Kenji Lopez-Alt Read Online or Free Download in ePUB, PDF or MOBI eBooks. Published in September 21st 2015 the book become immediate popular and critical acclaim in food and drink, cookbooks books. More Info At booksvooks.com ››.Around 10 minutes. J. Kenji López-Alt writes a monthly column for the Food section on cooking and science. He is the author of “The Food Lab: Better Home Cooking Through Science” and “The Wok: Recipes and Techniques.”. He is the chief culinary consultant for the website Serious Eats and the creator and host of Kenji’s Cooking Show on ... The Food Lab: Better Home Cooking Through Science (Audible Audio Edition): J. Kenji Lopez-Alt, Mike Chamberlain, Tantor Audio: ... You won't find a lot of ethnic food recipes in this book. This is a bit unfortunate , as he has produced some unreal recipes for tacos, ramens, and other awesomeness on his site. I suspect future books are in the works. …10 Cookbooks Every Aspiring Chef Needs. Story by Wilder Shaw • 2mo. Products mentioned in this article. Joy Of Cooking: 2019 Edition Fully Revised And Updated. Arabesque New Edition. 1 / 12 ...11 Oct 2023 ... ... The Food Lab, The Wok, and Every ... cookbook needs, whether in person or ordered online. Please support your independent ...Sep 21, 2015 · J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and ... The Food Lab at Serious Eats. 204,962 likes · 9 talking about this. The Food Lab is a regular column on Serious Eats (www.seriouseats.com) dedicated to solving the mysteAlberta Precision Labs (APL) is a medical laboratory that offers a wide range of diagnostic tests and services. If you need to book an appointment with APL, there are a few things ...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 …The Food Lab at Serious Eats. 204,962 likes · 9 talking about this. The Food Lab is a regular column on Serious Eats (www.seriouseats.com) dedicated to solving the mysteThe ultimate book for science nerds who cook. An authoritative, instant-classic reference book that's also an engaging read. Loaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.--Russ Parsons The Food Lab is a keeper.--Chris ... Serious Eats is the source for all things delicious. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently.It's not a cookbook, but there are Harold McGee's On Food and Cooking and The Keys to Good Cooking. I haven't read it, bit I also hear good things of Salt, Fat, Acid, Heat. If you want to go hardcore, there is Modernist Cuisine. You can get in the shallow end with Modernist Cuisine at Home.Around 10 minutes. J. Kenji López-Alt writes a monthly column for the Food section on cooking and science. He is the author of “The Food Lab: Better Home Cooking Through Science” and “The Wok: Recipes and Techniques.”. He is the chief culinary consultant for the website Serious Eats and the creator and host of Kenji’s Cooking Show on ...From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. ... New Blog About "The Food Lab" Cookbook! So over the past few …The DIY cookbook to note down your 120 favorite recipes. Simply a great recipe book to write in and capture all your cooking secrets. • 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)New York Times Book Review** ... 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 …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 …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. Are you a virtual reality enthusiast looking for the latest and greatest games to play on your VR headset? Look no further than App Lab Games. One genre that truly shines in the wo...Mar 1, 2021 · J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and ... Sign in › · your account. Search Amazon. Delivering to Lebanon 66952 - Update location ⌵. Top of page. Your Orders · Gift Cards & Registry · Your Account&n...The Food Lab's Reading List, Day 19: The Apprentice. Author's Note: I recently built myself a new bookshelf in the kitchen, and in the process of reorganizing my ever-expanding book collection, I ended up blowing the dust off of more than a few majorly dog-eared pages. Old friends that carried me through college, my early days of faking it …If you've yet to join our Cookbook Club, you've found us at the right time: There's a lot of exciting things ahead. This month we're tackling J. Kenji López-Alt's The Food Lab.You will be privy to multiple science lessons within his mighty tome, yes, but you might be surprised to learn that you'll be laughing while you learn.New York Times Book Review** ... 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 …Add a Comment. Slpry_Pete. • 2 yr. ago. worth is different for everyone. There is much much much more than just recipes in Food Lab. If you just want basic recipes, you can probably find most, if not all, online for free. However, if you want all the science and method and background, there is much to be learned from the book that you can't ...What's your favorite recipe? : r/seriouseats. 861 votes, 180 comments. 761K subscribers in the seriouseats community. Serious Eats is the source for all things delicious. From meticulously tested….J. Kenji López-Alt’s blog, The Food Lab, has been a cult favorite for years among the small community of food lovers who are also science geeks. His long-awaited first cookbook, also The Food ...As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-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 ... Kenji, who is thirty-five and lives in California, comes from a family of chemists and biologists. While attending M.I.T. as an undergraduate, he had one of the most common revelations a science ...Aug 19, 2023 · The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt is an absolute game-changer in the world of home cooking. This culinary masterpiece deserves nothing less than five stars for its comprehensive approach to understanding the science behind cooking and its ability to transform anyone into a confident and skilled home chef. The Food Lab, by J. Kenji López-Alt (W. W. Norton & Company, $50) Jumping off the success of his Serious Eats column, López-Alt published this nearly 1,000-page tome without missing a beat.Arrives by Sat, Aug 12 Buy The Food Lab : Better Home Cooking Through Science (Hardcover) at Walmart.comThe Food Lab Better Home Cooking Through Science by J. Kenji López-Alt (Author) 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."—New York Times Book Review Land of Fish and Rice (at Amazon) is an introduction to the delicate, fish- and wine-soaked cuisine of Shanghai and the lower Yangtze. Revolutionary Chinese Cookbook (at Amazon) covers the hearty stews, braises, and stir-fries of Hunan Province. Every Grain of Rice (at Amazon) is perhaps her most accessible book, packed with vegetable-heavy ...The recipe is one of 1,600 in Myhrvold's new cookbook, Modernist Cuisine. It's a big book—2,400 pages big. It's a big book—2,400 pages big. Six volumes big.His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and …A Cookbook of on-the-go food for athletes. In their new cookbook Feed Zone Portables, Chef Biju and Dr. Lim offer 75 all-new portable food recipes for cyclists, runners, triathletes, mountain bikers, climbers, hikers, and backpackers. Each real food recipe is simple, delicious, easy to make—and ready to go on your next ride, run, climb, or hike.The Food Lab is the science-based cookbook that revolutionized home cooking. With over 1,000 recipes and experiments, this book will teach you how to cook with confidence and …As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-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 ... For any queries related to recognition/ notification/ functioning of food laboratories may please write to: Scientist IV (3), FSSAI. Ph: 011-23237419. Email: [email protected] you've yet to join our Cookbook Club, you've found us at the right time: There's a lot of exciting things ahead. This month we're tackling J. Kenji López-Alt's The Food Lab.You will be privy to multiple science lessons within his mighty tome, yes, but you might be surprised to learn that you'll be laughing while you learn.Around 10 minutes. J. Kenji López-Alt writes a monthly column for the Food section on cooking and science. He is the author of “The Food Lab: Better Home Cooking Through Science” and “The Wok: Recipes and Techniques.”. He is the chief culinary consultant for the website Serious Eats and the creator and host of Kenji’s Cooking Show on ... Indigenous Food Lab - Introduction. Sean Sherman is an award-winning chef, educator, author, and activist. A member of the Oglala Lakota Sioux tribe, Sean’s personal mission is to revitalize Indigenous food systems and build awareness of the transformational potential of Indigenous foodways to restore the health, local economies, …The Food Lab For a scientific approach to cooking, look no further than J. Kenji Lopez-Alt’s The Food Lab . Part visual textbook, part cookbook, Lopez-Alt shines a spotlight on the science behind many popular recipes and techniques, explaining how to get the creamiest mac & cheese, crispiest fried chicken, and two-minute foolproof hollandaise.The Food Lab Download. ISBN: 0393081087. Title: The Food Lab Pdf Better Home Cooking Through Science. Author: J. Kenji López-Alt. Published Date: 2015. Page: 958. “You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.”.

The DIY cookbook to note down your 120 favorite recipes. Simply a great recipe book to write in and capture all your cooking secrets. • 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). General car insurance quote

cookbook the food lab

Roast the sweet potatoes as low as your oven goes, ideally 135-170 degrees f, for about an hour then cook them at whatever temp you'd normally roast them. It makes the sweet potatoes soooo sweet and tasty. Jonnyrashid. • 7 yr. ago. It's a great resource and Kenji is a super nice and responsive dude. This book is like a science textbook about food and cooking written by your best friend. Most of the book is amazing information about legitimate controlled testing and why techniques work. Then a short section afterward each on how to apply the technique and a recipe or two. 10/10 recommend if that description works for you! J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. Are you looking to add some new and exciting recipes to your culinary repertoire? Look no further than the Pioneer Woman. Ree Drummond, also known as the Pioneer Woman, is a popula...The Food Lab is the science-based cookbook that revolutionized home cooking. With over 1,000 recipes and experiments, this book will teach you how to cook with confidence and understanding. Together, these two books form the ultimate library for home cooks. Whether you’re a beginner or a seasoned pro, you’ll find everything you need to cook ...Oct 3, 2015 · Kenji’s appeal is that he channels the shameless geekery of hobbyists everywhere into inexpensive, everyday foods—the ideal pancake, the perfect burger. “The Food Lab” ’s introduction ... 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.Read 541 reviews from the world’s largest community for readers. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly…No, while a few recipes may be on Serious Eats the vast majority of the recipes are not. It also includes far more information than the website. It’s a book worth far more than $35 in my opinion. Buy it, you won’t be disappointed if you already enjoy Kenji’s Serious Eats output. Amazing, thanks for the answer.20 Aug 2019 ... Comments2 ; The Flavours of Plants| Harold McGee, Author. MAD · 20K views ; Cookbook Review: The Food Lab by Kenji Lopez Alt. Cookbook Reviews · 23K&n...The dirtiest cookbook we own. Review of The Food Lab by J. Kenji Lopez-Alt Overall - Its dirty because we use it all the time. If you like to cook and want to make better food, you basically have to use this cookbook. Highs - Approachable. Will change the way you think about cooking meat, veggies, and many classic recipes. He breaks down lots of common …“The one book you must have, no matter what you’re planning to cook or where your skill level falls.” (Cree Lefavour - New York Times Book Review)^“You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.” (Kevin Pang - The Chicago Tribune)^“I love The Food Lab.” (Yotam Ottolenghi - BBC Good Food Magazine)^“The ultimate book for ... This The Food Lab: Better Home Cooking Through Science book is not really ordinary book, you have it then the world is in your hands. The benefit you get by reading this book is actually information inside this reserve incredible fresh, you will get information which is getting deeper an individual read a lot of information you will get.The Food Lab's Reading List, Day 7: The Joyce Chen Cook Book. Author's Note: I recently built myself a new bookshelf in the kitchen, and in the process of reorganizing my ever-expanding book collection, I ended up blowing the dust off of more than a few majorly dog-eared pages. Old friends that carried me through college, my …Mar 1, 2021 · J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and ... .

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