Kenji lopezalt is the managing culinary director of serious eats, author of the james beard awardnominated column the food lab, and a columnist for cooking light. The book contains close to 300 savoury american cuisine recipes. New republic the food lab promises triedandtested accuracy, groundbreaking technique and inarguable results. Ever wondered how to panfry a steak with a charred crust and an interior thats perfectly mediumrare from edge to edge when you cut into it.
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