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The Food Lab : Better Home Cooking Through Science ISBN: 9780393081084 Publication Date: 21 September 2015
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.
About the Author
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 Mateo with his wife Adriana.
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Average Star Rating: 3.9 out of 5
(23 customer reviews)
23 reviews for The Food Lab Better Home Cooking Through Science
United States of America
Gonewithwind from Stockton, United States
Even better than I could have hoped for
youreyesdontknowmeyet from Saarbrucken, Germany
Many alternatives to choose from
Wish4Bubbles from Hamburg, Germany
Product is bad quality look for something else
Last Summer from Toluca, Mexico
Product is bad quality look for something else
chan theillest from Bloemfontein, South Africa
Not happy