Food Lab Better Home Cooking Through Science

This is a new book. Condition: Brand New.

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.

Book details and technical specifications

Format: Hardback
ISBN13: 9780393081084
Published: October 2015

Number of pages: 960
Width: 224 mm
Height: 274 mm
Depth: 51 mm

Publisher: WW Norton & Co