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The Food Lab : Better Home Cooking Through Science - J. Kenji Lopez-Alt

The Food Lab

Better Home Cooking Through Science

Hardcover Published: 21st September 2015
ISBN: 9780393081084
Number Of Pages: 960

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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.

About the Author

J. Kenji Lopez-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.

Industry Reviews

"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

Tedious, self-absorbed drivel.

1

Bland, uninspired recipes that read about as interesting as a vacuum cleaner warranty card.

Sydney

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Wow! So much amazing info in easy to understand writing!

5

Amazing book! My recipes are already better by making my own hypothesis and testing it out! 😉

Melbourne

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Awesomely informative

5

I will use this frequently

New Zealand

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Good on food science, but fairly unimaginative recipes

4

The book is well worth a read, and has good advice on how and why to cook food in particular ways. I'll use it. However, the recipes are fairly boring and mostly for the big meat, carb and oil/fat based recipes seemingly favoured by US cookbooks/eaters. If you want to cook perfect pub-grub/family-restaurant meals, this is the book for you. But the knowledge will be useful for cooking more imaginative and lighter meals.

castlemaine

true

Very thorough

5

Teaches you how to get the results you want rather than just one way to prepare a dish. Teaches you how to cook, not merely how to follow recipes.

Adelaide

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The how and why of cooking.

5

If like me you like to know the "why" and the "what if?", not just the how. Then this is the book for you. Love Kenji's approach, humour, writing and above all cooking. Great book!!!

Sydney, Australia

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The ultimate culinary handbook

5

I couldn't put it down. It's a culinary university in its own right

Snug Tasmania Australia

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Awesome book, great for aspiring cooks!

5

Kenji takes a very scientific and experimental approach to cooking, and really gets to the reason why something is tasty, as opposed to just the fact that it is. It's a great book for those wanting to really understand the science / reasoning behind cooking - as opposed to the usual cooking style of "I think this will work".

Sydney, Australia

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Excellent and comprehensive book - love it!

5

This book has everything you want or need to know about the details of cooking great food - very factual and logical, with great recipes and LOADS of information. This will be a go-to book for us for many years to come!

Perth, Western Australia

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Highly recommended

5

I have been following Kenji's website for a while now and this book is just as enjoyable and informative.

Adelaide

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The Food Lab

4.6 13

92.3

ISBN: 9780393081084
ISBN-10: 0393081087
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 960
Published: 21st September 2015
Publisher: WW Norton & Co
Country of Publication: US
Dimensions (cm): 27.3 x 22.7  x 4.6
Weight (kg): 2.95
Edition Number: 1

Earn 113 Qantas Points
on this Book