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The Resource The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook)
The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook)
Resource Information
The item The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Charlotte Mecklenburg Library.This item is available to borrow from all library branches.
Resource Information
The item The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Charlotte Mecklenburg Library.
This item is available to borrow from all library branches.
- Summary
- "As Serious Eats's culinary nerd-in-residence, J. Kenji L<U+00d4>opez-Alt has pondered [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] and more. In [this book], 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"--Amazon.com
- Language
- eng
- Edition
- First edition.
- Extent
- 1 online resource (958 pages)
- Note
- Includes index
- Isbn
- 9780393249866
- Label
- The food lab : better home cooking through science
- Title
- The food lab
- Title remainder
- better home cooking through science
- Statement of responsibility
- J. Kenji López-Alt ; photographs by the author.
- Language
- eng
- Summary
- "As Serious Eats's culinary nerd-in-residence, J. Kenji L<U+00d4>opez-Alt has pondered [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] and more. In [this book], 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"--Amazon.com
- Cataloging source
- TEFOD
- http://library.link/vocab/creatorName
- López-Alt, J. Kenji
- Dewey number
- 664/.07
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TX651
- LC item number
- .L526 2015eb
- Literary form
- non fiction
- Nature of contents
- dictionaries
- http://library.link/vocab/relatedWorkOrContributorName
- OverDrive, Inc
- http://library.link/vocab/subjectName
-
- Food
- Food
- Cooking
- Cooking
- Label
- The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook)
- Link
- Note
- Includes index
- Antecedent source
- unknown
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Dimensions
- unknown
- Edition
- First edition.
- Extent
- 1 online resource (958 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780393249866
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- color illustrations.
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- Stock number
- CC5FFC4E-5C0C-4592-95E0-8502B17402F2
- System control number
-
- ocn921886386
- (OCoLC)921886386
- Label
- The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook)
- Link
- Note
- Includes index
- Antecedent source
- unknown
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Dimensions
- unknown
- Edition
- First edition.
- Extent
- 1 online resource (958 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780393249866
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- color illustrations.
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- Stock number
- CC5FFC4E-5C0C-4592-95E0-8502B17402F2
- System control number
-
- ocn921886386
- (OCoLC)921886386
Library Locations
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Beatties Ford Road RegionalBorrow it2412 Beatties Ford Road, Charlotte, NC, 28216, US35.2676379 -80.8555409
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Charlotte Mecklenburg LibraryBorrow it310 N Tryon St., Charlotte, NC, 28202, US35.2285169 -80.839928
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Independence RegionalBorrow it6000 Conference Drive, Charlotte, NC, 28212, US35.1764837 -80.757611
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North County RegionalBorrow it16500 Holly Crest Lane, Huntersville, NC, 28078, US35.4406879 -80.8661493
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Sugar CreekBorrow itNC, US
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University City RegionalBorrow it4045 North Tryon Street, Suite A, Charlotte, NC, 28206, US35.2575219 -80.7997242
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Library Links
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.cmlibrary.org/portal/The-food-lab--better-home-cooking-through/-tzdKDQX-z4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.cmlibrary.org/portal/The-food-lab--better-home-cooking-through/-tzdKDQX-z4/">The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.cmlibrary.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.cmlibrary.org/">Charlotte Mecklenburg Library</a></span></span></span></span></div>
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Data Citation of the Item The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook)
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.cmlibrary.org/portal/The-food-lab--better-home-cooking-through/-tzdKDQX-z4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.cmlibrary.org/portal/The-food-lab--better-home-cooking-through/-tzdKDQX-z4/">The food lab : better home cooking through science, J. Kenji López-Alt ; photographs by the author., (ebook)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.cmlibrary.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.cmlibrary.org/">Charlotte Mecklenburg Library</a></span></span></span></span></div>
