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The Food Lab Better Home Cooking Through Science

Rated 3.9 out of 5 based on 23 customer reviews
23 customer reviews

$39.00   $29.00

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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.

  • 5 Star (13)
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  • 3 Star (1)
  • 2 Star (3)
  • 1 Star (3)

Average Star Rating: 3.9 out of 5
(23 customer reviews)

23 reviews for The Food Lab Better Home Cooking Through Science

  1. Rated 1 out of 5

      itsjohalibro from Aguascalientes, Mexico

    I never write reviews, and maybe I just got a defective product, but I am not happy with it at all. Will return it.

  2. Rated 1 out of 5

      estupidaysensualnutella from Springfield, United States

    Problems started straight from the time we received it

  3. Rated 1 out of 5

      Babykins from Frankfurt, Germany

    This was an absolute waste of money despite cheap price in group buy