The Food Lab: Better Home Cooking Through Science
Product ID: 18231103
🏆Award-winning culinary science
📚1M+ copies sold, NYT Bestseller
📸1000+ full-color recipe photos
€ 113.92
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Description
🔬 Cook Smarter, Not Harder — Science Meets Flavor in Every Page!
- AWARD WINNING EXPERTISE - James Beard & IACP Cookbook of the Year—trusted by culinary pros and home cooks alike.
- VISUAL LEARNING POWERHOUSE - Over 1,000 vibrant photos guide you step-by-step to flawless dishes every time.
- MASTER THE SCIENCE OF COOKING - Unlock the secrets behind perfect textures and flavors with proven scientific methods.
- FROM NOVICE TO KITCHEN MAESTRO - Whether you’re a beginner or a foodie, elevate your skills with clear, witty, and practical insights.
- COOK WITH CONFIDENCE CREATIVITY - Demystify cooking techniques and experiment boldly with science-backed troubleshooting tips.
The Food Lab by J. Kenji López-Alt is a New York Times bestselling, award-winning cookbook that revolutionizes home cooking through science. Featuring over 1,000 recipes and 1,000+ full-color photos, it breaks down complex cooking techniques into accessible, science-backed methods. Perfect for all skill levels, this book empowers home cooks to master heat control, ingredient interactions, and troubleshooting, transforming everyday meals into culinary masterpieces.
Specifications
| Best Sellers Rank | #2,170 in Books ( See Top 100 in Books ) #68 in Cookbooks, Food & Wine (Books) |
| Customer Reviews | 4.9 4.9 out of 5 stars (11,039) |
| Dimensions | 10.8 x 8 x 1.8 inches |
| Edition | Illustrated |
| ISBN-10 | 0393081087 |
| ISBN-13 | 978-0393081084 |
| Item Weight | 6.49 pounds |
| Language | English |
| Print length | 958 pages |
| Publication date | September 21, 2015 |
| Publisher | Norton |
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