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  • Hardcover
    $63.14
ISBN: 9780393081084
ANNOTATION:
A grand tour of the science of cooking explored through popular dishes.
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  • Hardcover
    $63.14
ISBN: 9780393081084
ANNOTATION:
A grand tour of the science of cooking explored through popular dishes.

Annotation

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

Publisher 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.

Author Biography

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

Review

"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

Prizes

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

Product Details

Author
J. Kenji Lopez-alt
Publisher
Ww Norton & Co
Year
2015
ISBN-10
0393081087
ISBN-13
9780393081084
Format
Hardcover
Audience
General/Trade
Subtitle
Better Home Cooking Through Science
Country of Publication
United States
Illustrations
Over 1000 color photographs
Short Title
FOOD LAB
Language
English
Media
Book
Edition
1st
Pages
960
Publication Date
2015-09-21

Product Reviews

18 Sep, 2018
Excellent
By Daniela
16 Aug, 2018
By Scott
04 Jul, 2018
By Peter