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The Food Lab: Better Home Cooking Through Science
— —
J. Kenji Lopez-Alt
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt at Abbey's Bookshop,

The Food Lab: Better Home Cooking Through Science

J. Kenji Lopez-Alt



Cookery, food & drink;
General cookery & recipes


938 pages

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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.

By:   J. Kenji Lopez-Alt
Imprint:   Norton
Country of Publication:   United States
Dimensions:   Height: 274mm,  Width: 224mm,  Spine: 48mm
Weight:   2.950kg
ISBN:   9780393081084
ISBN 10:   0393081087
Pages:   938
Publication Date:   October 2015
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

J. Kenji Lopez-Alt is the managing culinary director of, 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.

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
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