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The Food Lab: Better Home Cooking Through Science HARDCOVER 2015

US $38.95
Approximately£29.35
Condition:
Like New
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eBay item number:203249802874
Last updated on 17 Jan, 2022 08:51:19 GMTView all revisionsView all revisions

Item specifics

Condition
Like New
A book that has been read, but looks new. The book cover has no visible wear, and the dust jacket (if applicable) is included for hard covers. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. May have no identifying marks on the inside cover. No wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“This item looks like new. satisfaction guaranteed.”
ISBN
0393081087
EAN
9780393081084

About this product

Product Information

A New York Times BestsellerWinner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award"The one book you must have, no matter what you're planning to cook or where your skill level falls."--New York Times Book Review

Product Identifiers

Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393081087
ISBN-13
9780393081084
UPC
9780393081084
eBay Product ID (ePID)
208650242

Product Key Features

Illustrator
Yes
Author
J. Kenji Lopez-Alt
Book Series
The Food Lab
Format
Hardcover
Language
English
Topic
Food
Publication Year
2015
Type
Cookbook
Number of Pages
960 Pages

Dimensions

Item Length
10.8in.
Item Height
1.8in.
Item Width
8.9in.
Item Weight
95.6 Oz, 96.8 Oz

Additional Product Features

Lc Classification Number
Tx651.L526 2015
Publication Date
2015-09-21
Subjects
Food & Drink
Reviews
The one book you must have, no matter what you're planning to cook or where your skill level falls., The Food Lab ISA Keeper., You Need the Food Lab, As J. Kenji Lopez-Alt's Magnum Opus Is 2015's Most Indispensable Cookbook., A rigorous and scientific approach to home cooking.... López-Alt is so full of enthusiasm and curiosity for his subject that he's written a page-turner., The ultimate book for science nerds who cook.... The Food Lab nicely marries the hard-science, full-on geekery of McGee with the just-tell-me-how-to-boil-an-egg utilitarianism of Mark Bittman's How to Cook Everything., Loaded with fascinating information.... Lpez-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., Five years in the making, [The Food Lab is] a culmination of the wunderkind's unlikely ascent into a cultish figure--and the face of a new kind of home cooking., A beautiful behemoth. . . . The Food Lab's vision of "better home cooking through science"--and, I would add, through the internet--is a convincing one., [Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school., The One Book You MustHave, No Matter What You're Planning to Cook or Where Your Skill Level Falls., [The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor., We can't wait to get our hands on J. Kenji López-Alt's The Food Lab. We love his scientific approach to cooking and his sense of humor. Fascinating, useful stuff and always a good read., The Food Lab is a monumental achievement. This is sure to become a must-read for anyone who cares about cooking better food., Kenji has created an incredible resource to support you as you explore the possibilities of amazing food in your kitchen., There may be few voices more authoritative than that of J. Kenji López-Alt, the nerd king of Internet cooking.... [A] strong addition to shelves., I Love the Food Lab., Rare is the work that combines extraordinary passion with such obsessive scientific rigor. The Food Lab is an uncommon and invaluable contribution to our food literature., The Food Lab explains the mysteries of cooking in real-life terms. I devoured Kenji's book, fascinated and engrossed in every single page--and you will be too., The Cookbook I AM Looking Forward to the Most., Loaded with fascinating information.... López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., Kenji Is the Most Important Recipe Developer to Come Along in a Generation., Loaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking., An authoritative, instant-classic reference book that's also an engaging read. Lopez-Alt, managing culinary director of Serious Eats, is the Science Guy of the kitchen, offering thorough investigations of the best recipes and cooking methods for everything from crispy French fries to a mind-blowing Bolognese sauce., The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs., The Ultimate Book for Science Nerds Who Cook.
 PRODUCT_ORIGIN
 TAMBOURINE_MIGRATED
Copyright Date
2015
Target Audience
Trade
Lccn
2015-016358
Dewey Decimal
664/.07

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    The item was great quality and accurately described. The packaging was excellent - The seller went above and beyond with protecting the item during shipment . The item arrived safely. A reasonable price item. I would not hesitate 1 sec to do business with them again. Highly recommend seller AAAAA ++++ 5 st🌟rs. <(•🪖•)>
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4.7
65 product ratings
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Most relevant reviews

See all 44 reviews
  • by pz66NtHzS_K@Deleted
    26 Jan, 2017Most favourable review

    A New Standard

    The author worked at Cooks Illustrated under a watchful administration and was never rewarded for his effort and insight (much like a predecessor in Mark Bittman). He left that institution as did a number of others who found the administration there uncomfortable. I work from a base of 51 books assembled over 25 years to guide my culinary works. This book is eye opening and made me rethink many decades of culinary assumptions and methodology from beef to eggs to stock. This guy is a revelation who should make you wake up and take notice of contemporary science and new insight into all things culinary. Bravo.

    Verified purchase: YesCondition: NewSold by: Lrrw_dIcS6C@Deleted

  • by tigerwuss
    17 Dec, 2019Most critical review

    Great science but not sure bout recipes

    Ideas here are amazing. I tried a couple things that were to my palate kind of muddy. The starchy pasta water thing is not for me, for example. He is brilliant though, and the science part is well worth reading.

    Verified purchase: YesCondition: Pre-ownedSold by: ebook-71

  • by fgargiulo2azx
    24 May, 2016

    Great Cooking Book

    If you like Cooks Illistrated style of magazine this is an awesome book. Not only a recipe but how to and why the recipe works. A more sicientific approach to cooking but not just lots of formulas tables and writing. Lots of color pictures with a modern writing point of view with recipes that have been tested . 900 plus pages but I couldn't put it down . Great reference book also to have laying around.

    Verified purchase: YesCondition: NewSold by: treebeardbooks

  • by sujgirl
    02 Jul, 2018

    Great Cookbook with wonderful suggestions on a new way to do things you have been doing for years.

    Wow! This cookbook is awesome. I have been boiling eggs for many years, but never was able to get perfectly peeled boiled eggs until I received this book. Use it all the time and even gave one to my grandson for Christmas.

    Verified purchase: YesCondition: New

  • by martincret
    24 Feb, 2016

    Not just how but why

    I have always wanted to know how and why things work and cooking is no different. This cookbook answers questions I have had for years as to the directions I was following, It is well written and has beautiful photographs.

    Verified purchase: YesCondition: NewSold by: bFonp64SRtO@Deleted

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