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The Food Lab
Better Home Cooking Through Science
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Check link for latest rating. ( 24,800 ratings, 627 reviews)
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Format: Hardback
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The Food Lab
$8600
$9499
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Unit price
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Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
A grand tour of the science of cooking explored through popular dishes.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching, and roasting.
In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs, and much more.
Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
The Food Lab by J. Kenji López-Alt challenges traditional cooking methods and introduces new techniques for home cooks to achieve superior results. It has been widely recognised, becoming a bestseller in America.
Book Details
INFORMATION
ISBN: 9780393081084
Publisher: WW Norton & Co
Format: Hardback
Date Published: 30 October 2015
Country: United States
Imprint: WW Norton & Co
Illustration: Over 1000 color photographs
Audience: General / adult
DIMENSIONS
Spine width: 51.0mm
Width: 224.0mm
Height: 274.0mm
Weight: 2986g
Pages: 960
About the Author
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
Also by J. Kenji López-Alt
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The Wok
J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep-frying, steaming, simmering, or braising, the wok is the most versatile pan in the...Hardback$8600Elsewhere:$9499Unit price /UnavailableAvailableShips in 3-4 weeks -
Every Night Is Pizza Night
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