The Food Lab

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The Food Lab

In The Food Lab, restaurateur and culinary nerd J. Kenji López-Alt delves into the interactions between heat, energy, and molecules that create truly great food. Focusing on the science behind some of America’s most beloved dishes, he shares hundreds of recipes and simple, often unconventional techniques that enable home cooks to effortlessly step up their chef game.


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In The Food Lab, restaurateur and culinary nerd J. Kenji López-Alt delves into the interactions between heat, energy, and molecules that create truly great food. Focusing on the science behind some of America’s most beloved dishes, he shares hundreds of recipes and simple, often unconventional techniques that enable home cooks to effortlessly step up their chef game.

Story

In The Food Lab, restaurateur and culinary nerd J. Kenji López-Alt delves into the interactions between heat, energy, and molecules that create truly great food. Focusing on the science behind some of America’s most beloved dishes, he documents simple, often unconventional techniques that enable home cooks to effortlessly step up their chef game. If you’ve ever wondered how to pan-fry a perfectly medium-rare steak or make better-than-box macaroni and cheese — and how to understand and repeat those results — this is the book for you. With hundreds of easy-to-make recipes and 1,000 full-color images, you’ll acquire an arsenal of foolproof tips to help you prepare a repertoire of comfort classics.

Specs
  • By J. Kenzi López-Alt
  • Delving into the science behind beloved American dishes
  • Home cooks can learn new-but simple-techniques to achieve better results
  • Hundreds of easy-to-make recipes
  • Over 1,000 full-color photographs
Origin
  • Printed in the USA