$75.99
- Hardcover
960 pages
- Release Date
22 October 2015
Summary
Unlock Culinary Secrets: The Food Lab
J. Kenji Lopez-Alt demonstrates that you don’t need a professional kitchen to create perfect meals. This book focuses on beloved dishes and delves into the science of searing, baking, blanching, and roasting.
Discover how to achieve culinary perfection with hundreds of easy-to-follow recipes and over 1,000 full-color images illustrating step-by-step instructions. Learn how to make a perfect roast turkey with crispy skin, extra fluffy or …
Book Details
| ISBN-13: | 9780393081084 |
|---|---|
| ISBN-10: | 0393081087 |
| Author: | J. Kenji Lopez-alt |
| Publisher: | Ww Norton & Co |
| Imprint: | Norton |
| Format: | Hardcover |
| Number of Pages: | 960 |
| Edition: | 1st |
| Release Date: | 22 October 2015 |
| Weight: | 2.99kg |
| Dimensions: | 274mm x 224mm x 51mm |
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What They're Saying
Critics Review
“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
About The Author
J. Kenji Lopez-alt
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.
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