The Food Lab

The Food Lab Better Home Cooking Through Science

First edition

Hardback (30 Oct 2015)

  • $55.24
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Synopsis

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 information

ISBN: 9780393081084
Publisher: W. W. Norton & Company
Imprint: W.W. Norton and Company
Pub date:
Edition: First edition
DEWEY: 664.07
DEWEY edition: 23
Language: English
Sales rank: 5548
Number of pages: 957
Weight: 2726g
Height: 227mm
Width: 275mm
Spine width: 46mm