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The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3] Lopez-Alt uses the scientific method in the cookbook to improve popular ...
James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
Brian Wansink (born June 28, 1960) is an American former professor and researcher who worked in consumer behavior and marketing research.He was the executive director of the USDA's Center for Nutrition Policy and Promotion (CNPP) from 2007 to 2009 and held the John S. Dyson Endowed Chair in the Applied Economics and Management Department at Cornell University, where he directed the Cornell ...
Owner. Dotdash Meredith. Created by. Ed Levine. URL. www.seriouseats.com. Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. [1] Serious Eats was acquired by Fexy Media in 2015 [2] and then by Dotdash in late 2020.
The publishing of the book was met with positive reviews from many established publications, including Saveur, The Atlantic, and Food52. [4] [5] [6] It was named "Food Book of the Year" by The Times of London [7] and was a New York Times best seller. [8] Even after its publication in 2017, the book remained on best-seller list for years.
Fung's book The Obesity Code received a 31% score for scientific accuracy and an overall score of 60% by Red Pen Reviews. [17] The reviewer Seth Yoder commented that several of the main claims of the book are poorly supported by science including the idea that elevated levels of insulin are the primary cause of obesity.
711381030. LC Class. TX651 .M94 2011. Followed by. Modernist Bread. Website. modernistcuisine.com /books /modernist-cuisine /. Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
978-0-684-80001-1 (U.S.) 9780340831496 (UK) On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia ...
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