The Food Lab

Better Home Cooking Through Science

J. Kenji López-Alt

$82.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Norton
23 October 2015

Cookery, food & drink; General cookery & recipes

J. Kenji López-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.

By: J. Kenji López-Alt
Imprint: Norton
Country of Publication: United States
Dimensions: Height: 274mm, Width: 224mm, Spine: 51mm
Weight: 2.986kg
ISBN: 9780393081084
ISBN 10: 0393081087
Pages: 938
Publication Date: 23 October 2015
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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 Francisco with his wife Adriana.

Reviews for The Food Lab: Better Home Cooking Through Science

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 It's [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are tested to their limits... Buy this book for your favourite food nerd and you'll get precious little conversation out of them on Christmas Day. -- The Telegraph 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. -- Best Food Books of 2015 - The Observer

Short-listed for James Beard Foundation Award 2016
Shortlisted for James Beard Foundation Award 2016.
Winner of IACP Cookbook Awards: Culinary History 2016
Winner of IACP Cookbook Awards: Culinary History 2016.
Winner of International Association of Culinary Professionals Cookbook Award 2016