The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. 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 succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, 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. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
In 1577, the Jesuit Priest Matteo Ricci set out from Italy to bring Christian faith and Western thought to Ming dynasty China. To capture the complex emotional and religious drama of Ricci's extraordinary life, Jonathan Spence relates his subject's experiences with several images that Ricci himself created—four images derived from the events in the Bible and others from a book on the art of memory that Ricci wrote in Chinese and circulated among members of the Ming dynasty elite. A rich and compelling narrative about a fascinating life, The Memory Palace of Matteo Ricci is also a significant work of global history, juxtaposing the world of Counter-Reformation Europe with that of Ming China.
Something I’ve been meaning to buy and read for a while.Syndicated copies to: