The Food Lab
Book by J. Kenji López-Alt
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. The Food Lab expands on Lopez-Alt's "The Food Lab" column on the... Wikipedia
Originally published: September 21, 2015
Author: J. Kenji López-Alt
Award: 2016 IACP Cookbook of the Year; 2016 James Beard Foundation General Cooking cookbook award
Pages: 960 (print edition)
Rating
(10,417) · In stock
The Food Lab is a comprehensive guide to home cooking, featuring over 1,000 recipes, 400 techniques, and 500 food-science experiments. It provides a deep dive ...
The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
Sep 9, 2023 · It is more like a college textbook for cooking than a recipie book. All of the recipes in the book are predicated with a technique, so they are ...
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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award 'The one book you must have, ...
Rating
(10,417)
The Food Lab is a comprehensive guide to home cooking, featuring over 1,000 recipes, 400 techniques, and 500 food-science experiments. It provides a deep dive ...
In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create ...
In stock
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with ...
$41.95 In stock
In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create ...
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Kenji López-Alt. The Food Lab: Better Home Cooking Through Science is On Sale Now! J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author ...