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The Food Lab

Better Home Cooking Through Science
Title rated 4.25 out of 5 stars, based on 209 ratings
Current format, Book, 2015, All copies in use.
Current format, Book, 2015, All copies in use. Offered in 0 more formats
Collects easy-to-prepare, illustrated recipes for practicing simple, fool-proof techniques, based on the science of cooking, for creating great food, including blanching, defatting stock, emulsions, and knife skills.
New York TimesNew York Times Book Review
Ever wondered how to pan-fry a steak with a charred crust and an…

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