This was my first book and a true labor of love. I spent decades studying steam and the work of Dead Men, in both old buildings and on library shelves. I traveled the country, haunting used-book stores, looking for engineering books that held the answers to questions that nagged at me. I was obsessed with this topic, and when I finally sat to write, I poured all that I had learned into this book, and as I wrote, I tried my best to make the words sound good to you - like we were together and having a conversation. I wanted you to know what I know and I wanted you to be able to do what I can do when it comes to old steam systems. This book arrived in 1992 and has since gone though dozens of printings. We've sold it in every state as well as in foreign countries. Steam heat is everywhere there are old buildings, so why shouldn't you be the one with the answers? Dan Holohan

If you're a homeowner with steam heat, know that I wrote this one for you. If you'd like to fix uneven heat and squirting air vents or want to reduce your fuel bills and silence clanging pipes, then arm yourself with this book and smile. This is not a do-it-yourself book. Here's what you'll learn: How your steam-heating system works (and why it might not) What each component does (or what it's supposed to do) Why high pressure in a steam-heating system won't work How the choice of fuels can affect your system What causes all that noise (and how to get ride of it once and for all) Simple ways to lower your fuel bill What you can do yourself When you should keep your hands in your pockets How to find a steam-heating pro (and how to avoid the knuckleheads) Things that should be in every contract you sign for steam-heating work The right questions to ask when replacing a boiler How to fix, move, clean, paint and/or replace an old radiator How to have a hot-water zone added to your steam-heating system How to know if you can have your steam-heating system converted to hot-water heat And a whole lot more Arm yourself with this book. You will not be sorry. Dan Holohan

I wrote this book to describe the beautiful workings of hydronic heating systems and I tried to use words that made the subject spring to life in a visual way. It's been one of my best-selling books for years. I kept the drawings simple. Even if you've never worked with hydronics before, you'll be able to follow these drawings. The first part deals with boiler-room piping and explains how you can put the discoveries of the late, great Gil Carlson to work for you. If you pipe Gil's way, you'll save time, money and never again have to bleed radiators. Thousands of installers have reported great success by following the principles in the first part of this book. I wish I could take credit but the genius was Gil Carlson's. I just did my best to tell his story in plain English. The second half of the book takes the "Pumping Away" boiler-room piping design and applies it to a delicious menu of piping options. This is a book that you'll refer to again and again. It will save you time and money. And I guarantee that. - Dan Holohan

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.