The Food Lab (French version) - New edition - J. Kenji López-Alt

This book redefines the standards of home cooking. With over 1,000 recipes, 400 techniques, and 500 scientific experiments, it guides you through an in-depth exploration of the science behind every dish, ingredient, and cooking method. Through J. Kenji López-Alt's meticulous explanations, you'll develop an intuitive understanding of food, enabling you to achieve extraordinary culinary results every time. Demystifying cooking techniques and highlighting the importance of precise measurements and temperature control, The Food Lab is much more than just a cookbook. This is an essential guide for cooks of all levels, equipping them with the necessary tools to cook anything, improve their skills, and create innovative and delicious dishes. Discover how to transform your kitchen into a gastronomic laboratory, where science and art come together to create unforgettable meals. THE FOOD LAB: Enjoy delicious meals at home thanks to: • 1,400 illustrations and instructional diagrams • 1,000 recipes to rediscover or explore • 500 techniques to cook like a pro • 5 key principles for foolproof results • Tips and tricks for equipping your kitchen properly. A 9-chapter introduction for a complete overview of home cooking: 1. Eggs, dairy products, and the science of breakfast 2. Soups, stews, and the science of broths 3. Steaks, chops, cutlets, fish, and the science of quick-cooking foods 4. Blanching, searing, braising, glazing, roasting, and the science of vegetables 5. Dumplings, pies, sausages, burgers, and the science of minced meat 6. Chickens, turkeys, ribeye steaks, and the science of roasts 7. Tomato sauce, macaroni, and the science of pasta 8. Raw vegetables, dressings, and the science of salads 9. Batter, breading, and the science of frying