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The Food Lab

Better Home Cooking Through Science
Title rated 4.35 out of 5 stars, based on 235 ratings
"As Serious Eats's culinary nerd-in-residence, J. Kenji López-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…

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