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The food lab

£39.99

A grand tour of the science of cooking explored through popular dishes.

Out of stock

SKU: 9780393081084 Category: Tag:

Description

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.

Additional information

Weight 2.98 kg
Dimensions 27.4 × 22.4 × 5.1 cm
Author

Publisher

Imprint

Cover

Hardback

Pages

958

Language

English

Edition

First edition

Dewey

664.07 (edition:23)

Readership

General – Trade / Code: K