The Food Lab by J. Kenji Lopez-alt, Hardcover, 9780393081084 | Buy online at The Nile
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The Food Lab

Better Home Cooking Through Science

Author: J. Kenji Lopez-alt  

Hardcover

Transform your kitchen skills with the ultimate guide to modern cooking techniques - Food Lab by J. Kenji Lopez-Alt, a must-have for any home cook looking to elevate their culinary creations.

A grand tour of the science of cooking explored through popular dishes.

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Summary

Transform your kitchen skills with the ultimate guide to modern cooking techniques - Food Lab by J. Kenji Lopez-Alt, a must-have for any home cook looking to elevate their culinary creations.

A grand tour of the science of cooking explored through popular dishes.

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Description

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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Awards

Winner of James Beard Foundation Book Award 2016
Winner of International Association of Culinary Professionals Cookbook Award 2016

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Critic Reviews

“"You need The Food Lab, as J. Kenji Lopez-Alt's magnum opus is 2015's most indispensable cookbook."”

"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

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About the Author

J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information

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Product Details

Publisher
Ww Norton & Co | Norton
Published
21st September 2015
Edition
1st
Pages
960
ISBN
9780393081084

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CUSTOMER REVIEWS

18 Sep, 2018
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By Daniela
21 Oct, 2021
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25 May, 2021
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16 Aug, 2018
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04 Jul, 2018
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