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The Food Lab: Better Home Cooking Through Science Hardcover – Illustrated, 30 Oct 2015

4.7 out of 5 stars 49 customer reviews

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Product details

  • Hardcover: 960 pages
  • Publisher: W. W. Norton & Company (30 Oct. 2015)
  • Language: English
  • ISBN-10: 0393081087
  • ISBN-13: 978-0393081084
  • Product Dimensions: 22.9 x 4.8 x 27.7 cm
  • Average Customer Review: 4.7 out of 5 stars 49 customer reviews
  • Amazon Bestsellers Rank: 5,511 in Books (See Top 100 in Books)
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Product description

Review

"For avid home cooks who came of age in the digital era, there may be few voices more authoritative than that of J. Kenji López-Alt, the nerd king of Internet cooking...He is reliable, personable and unpretentious. He is also a gifted explainer, making difficult concepts easy to grasp for those of us with a lifelong lack of aptitude for the sciences." --The New York Times

"Lopez-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us."

--The 25 best food books of 2015, The Observer Food Monthly

"López-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."

--The Irish Sunday Times

"...a must-read for home cooks...Buy this book for your favourite food nerd and you'll get precious little conversation out of them on Christmas Day. It questions the techniques we use day-to-day, examining the science as well as providing recipes and a fair bit of humour. It's peppered with useful facts, too...My Christmas cooking has changed forever."

--The Telegraph

"...take your time. You'll learn a lot."

The 10 best cookbooks of 2015, The Washington Post

"...it is the only book you need to become a seriously good cook."

--Chemistry World

"He's [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook..."

--GQ Magazine

"It will make you question just about everything you know about cooking as well as give you new ways of doing old things to make them better... a hefty tome that is well worth its price."

--Foodepedia

About the Author

J. Kenji López-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 Francisco with his wife Adriana.



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on 8 December 2015
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on 6 January 2016
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on 12 January 2017
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