THE FOOD LAB BETTER HOME COOKING THROUGH SCIENCE
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 su...
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| Format: | Manuscript Book |
| Language: | English |
| Published: |
New York
W.W. Norton & Company, Inc.
2015
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food for thought 
Basics of FOOD PREPARATION 
ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS