COVID-19 Update / Reopening Plan

Dear Friends,

Here are our hours for this week:  

This week (week of 7/6): 

Monday 10-4
Tuesday 10-4 
Wednesday 10-4       
Thursday 10-8             
Friday 10-6                                                      
Saturday 11-5                  
Sunday Closed

Next week (week of 7/13): 

Monday Closed
Tuesday:  10-4
Wednesday 10-4
Thursday 10-6
Friday  10-4
Saturday 10-4
Sunday Closed

It's still best to stay at home, so we will continue to encourage you to shop from home on our website, by email, and by phone. We will continue to offer curbside pickup in our “book cooler” out front for as long as it is needed. Please keep sending orders our way.  Your loyalty and support are our bridge to a post-COVID19 future. 

As always, you can also, purchase a gift certificate here: https://www.battenkillbooks.com/battenkill-books-gift-certificate 
And, if you'd like to make a donation, you may do so here: https://www.battenkillbooks.com/donation

For all visitors:

  • Customers will be required to wear masks. Our booksellers will be doing the same.
  • You’ll be asked to sanitize your hands upon arrival. There will be an optional log at the hand sanitizing station where you can list your name and phone number (in case we are asked to do contact tracing).
  • Please limit your time in the store to no more than 25 minutes.
  • We are limiting browsers to five at a time in the store. There will be five shopping baskets at our front entrance. If there is an available basket, you are clear to enter and shop. If there are no free baskets, we ask that you wait outside until one is free. Baskets will be sanitized between customers. 
  • Children are required to wear a mask. If your child cannot reliably wear a mask, we ask that they do not enter the shop.
  • Please maintain social distancing (6 feet between shoppers).

Stay safe, and be well, 

Connie

The Food Lab: Better Home Cooking Through Science (Hardcover)

The Food Lab: Better Home Cooking Through Science Cover Image
$49.95
On Our Shelves Now
1 on hand, as of Jul 11 12:01am
(COOKING)

Description


A New York Times Bestseller

Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award



"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review


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.



About the Author


J. Kenji López-Alt is the best-selling author of The Food Lab, winner of James Beard and IACP awards. He lives in San Mateo, California.

Praise For…


You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.


[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor.


The ultimate book for science nerds who cook.

Loaded with fascinating information…López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.
— Russ Parsons

Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure—and the face of a new kind of home cooking.


An authoritative, instant-classic reference book that’s also an engaging read.

The Food Lab is a keeper.

— Chris Kimball

The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs.


A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through science”—and, I would add, through the internet—is a convincing one.


Product Details
ISBN: 9780393081084
ISBN-10: 0393081087
Publisher: W. W. Norton & Company
Publication Date: September 21st, 2015
Pages: 960
Language: English