The Food Lab : Better Home Cooking Through Science (9780393081084)

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.

Product details

• Format Hardback | 960 pages
• Dimensions 224 x 277 x 48mm | 3,044g
• Publication date 23 Feb 2016
• Publisher WW Norton & Co
• Publication City/Country New York, United States
• Language English
• Illustrations note Over 1000 color photographs
• ISBN10 0393081087
• ISBN13 9780393081084
• Bestsellers rank 1,472

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