The Food Lab - Better Home Cooking Through Science

Author(s): J. Kenji López-Alt

Learning to Cook | General Cookery | Professional Cookery | Reference

J. Kenji Lopez-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.

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Winner of IACP Cookbook Awards: Culinary History 2016. Shortlisted for James Beard Foundation Award 2016.

"Lopez-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America." -- Katy McGuinness, Best Cookery Books 2015 - The Irish Sunday Times

J. Kenji Lopez-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco with his wife Adriana.

General Fields

  • : 9780393081084
  • : WW Norton Co
  • : WW Norton Co
  • : July 2015
  • : 274mm X 226mm X 48mm
  • : United States
  • : October 2015
  • : books

Special Fields

  • : en
  • : 641.5
  • : 960
  • : Over 1000 color photographs
  • : J. Kenji López-Alt
  • : Hardback
  • : 915