Condition - Very Good The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.
Condition - Very Good The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.
Condition - Very Good The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.
Condition - Very Good The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.
Last updated at 05/07/2026 14:48:28
The Food Lab Better Home Cooking Through Science
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The Food Lab: Better Home Cooking Through Science by ...
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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
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The Food Lab Better Home Cooking Through Science,... by J. Kenji L??Pez-Alt
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The Food Lab: Better Home Cooking Through Science by Lopez-Alt, J. Kenji
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Food Lab : Better Home Cooking Through Science Lopez-Alt, J. Kenji [Used - As new] [Hardcover]
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Food Lab : Better Home Cooking Through Science Lopez-Alt, J. Kenji [New] [Hardcover]
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The Food Lab: Better Home Cooking Through Science Hardcover,
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The Food Lab: Better Home Cooking Through Science By J. Kenji
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The Food Lab by J. Kenji Lopez-alt, The Nile AU
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originally posted on ebay.com
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.
originally posted on Target
This is our go to recipe book. What I love most is not only is every recipe we've tried our new favorite but there are lots of tips, tricks and recommendations for best cooking utensils and equipment for each new recipe and skill. Highly recommend: the fry sauce, smash burgers, southern fried chicken and quick waffle recipes. Honestly, it's the only recipe book we keep on the kitchen table.
originally posted on thermoworks.com
I love J. Kenji Lopez-Alt's work. I've learned a lot from his work over the years (prime rib science!). His approach resonates with my engineer brain. I can't cook by feel. :)Most, maybe all, of these recipes can be found on the website, but having them in one place where I can share them with my wife has been fantastic. We've already cooked a bunch of things that we wouldn't have run across otherwise. I think my wife has been more excited about it than I am.Lastly, I'm glad to purchase the book and support work that I love. Been wanting to purchase this for a long time. Finally pulled the trigger. There is a lot of teaching that goes along with the recipes. Would be great for that engineer in your life who is just learning to cook meat, or wants to expand their ... MoreI love J. Kenji Lopez-Alt's work. I've learned a lot from his work over the years (prime rib science!). His approach resonates with my engineer brain. I can't cook by feel. :)Most, maybe all, of these recipes can be found on the website, but having them in one place where I can share them with my wife has been fantastic. We've already cooked a bunch of things that we wouldn't have run across otherwise. I think my wife has been more excited about it than I am.Lastly, I'm glad to purchase the book and support work that I love. Been wanting to purchase this for a long time. Finally pulled the trigger. There is a lot of teaching that goes along with the recipes. Would be great for that engineer in your life who is just learning to cook meat, or wants to expand their knowledge.
| Product Dimensions | |
| Length | 6 in |
| Height | 9 in |
| Width | 1 in |
The Food Lab Better Home Cooking Through Science
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
The Food Lab: Better Home Cooking Through Science by ...
Delivery $28.95
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
Delivery $179.19
The Food Lab Better Home Cooking Through Science,... by J. Kenji L??Pez-Alt
Delivery $41.35
The Food Lab: Better Home Cooking Through Science by Lopez-Alt, J. Kenji
Delivery $40.70
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.
This is our go to recipe book. What I love most is not only is every recipe we've tried our new favorite but there are lots of tips, tricks and recommendations for best cooking utensils and equipment for each new recipe and skill. Highly recommend: the fry sauce, smash burgers, southern fried chicken and quick waffle recipes. Honestly, it's the only recipe book we keep on the kitchen table.
I love J. Kenji Lopez-Alt's work. I've learned a lot from his work over the years (prime rib science!). His approach resonates with my engineer brain. I can't cook by feel. :)Most, maybe all, of these recipes can be found on the website, but having them in one place where I can share them with my wife has been fantastic. We've already cooked a bunch of things that we wouldn't have run across otherwise. I think my wife has been more excited about it than I am.Lastly, I'm glad to purchase the book and support work that I love. Been wanting to purchase this for a long time. Finally pulled the trigger. There is a lot of teaching that goes along with the recipes. Would be great for that engineer in your life who is just learning to cook meat, or wants to expand their ... MoreI love J. Kenji Lopez-Alt's work. I've learned a lot from his work over the years (prime rib science!). His approach resonates with my engineer brain. I can't cook by feel. :)Most, maybe all, of these recipes can be found on the website, but having them in one place where I can share them with my wife has been fantastic. We've already cooked a bunch of things that we wouldn't have run across otherwise. I think my wife has been more excited about it than I am.Lastly, I'm glad to purchase the book and support work that I love. Been wanting to purchase this for a long time. Finally pulled the trigger. There is a lot of teaching that goes along with the recipes. Would be great for that engineer in your life who is just learning to cook meat, or wants to expand their knowledge.
Great book in general! Through! I got it from the library and decided I needed a copy so I could take notes, re-read and just enjoy it without the time crunch of having to return it to the library at a certain date. Thank you, J. Kenji Lopez-Alt, for your research, anecdotes, and for just being you!
The book is well worth a read, and has good advice on how and why to cook food in particular ways. I'll use it. However, the recipes are fairly boring and mostly for the big meat, carb and oil/fat based recipes seemingly favoured by US cookbooks/eaters. If you want to cook perfect pub-grub/family-restaurant meals, this is the book for you. But the knowledge will be useful for cooking more imaginative and lighter meals.
I've tried lots and lots and lots of cookbooks. Some get used a lot, other's collect dust and the rare great ones revolutionize the way we cook.I LOVE to cook and I've taught myself a lot about cooking. Kenji in this MASTERPIECE of a cookbook TOTALLY gets it right. He dives into the details like I do and when you do that and do it right, it revolutionizes the way you cook.For example, we all grow up measuring out our ingredients with cups, spoons and all different sizes of measuring pieces and we dirty up a whole lot of dishes in the process. So what if we change that up drastically? Why not weigh the ingredients with a scale with a pull out screen? You dirty only 1 container (the main one that everything goes into). And everything is more precise because it is ... MoreI've tried lots and lots and lots of cookbooks. Some get used a lot, other's collect dust and the rare great ones revolutionize the way we cook.I LOVE to cook and I've taught myself a lot about cooking. Kenji in this MASTERPIECE of a cookbook TOTALLY gets it right. He dives into the details like I do and when you do that and do it right, it revolutionizes the way you cook.For example, we all grow up measuring out our ingredients with cups, spoons and all different sizes of measuring pieces and we dirty up a whole lot of dishes in the process. So what if we change that up drastically? Why not weigh the ingredients with a scale with a pull out screen? You dirty only 1 container (the main one that everything goes into). And everything is more precise because it is weighed and you don't have to worry if the ingredients were too packed or if it is leveled or heaping or whatever.His attention to detail makes a huge difference. For example, I'd been doing hard boiled eggs like America's Test Kitchen hand recommended to avoid grey centers. That worked to avoid the grey centers, but the shells would stick like crazy because they tell you to start the eggs out cold. Kenji tells you to start them out hot because starting them hot makes the shells easier to peel.Sure, people like Ina, Julia, Pepin, America's Test Kitchen, etc. have all written some good cookbooks but I like none of them as well as this cookbook. Get this cookbook and learn to become a great cook.FYI - Just a little about the author.... He's an MIT grad, so he's a science geek, but he didn't wasn't to take a job in his fancy degree bio degree. So he started out in a little pizza restaurant down around Cambridge I think and worked his way up through some of the fanciest restaurants in all of Boston (full of great food and old money). Then he became an editor for Cook's Illustrated (they make America's Test Kitchen). And now he is a writer for a great food blog. Basically, he knows the ins and outs of the science of cooking to the extreme.
Goodness, what a big heavy book. Yet it is filled with good cooking advice based on the author's exhaustive kitchen experiments. Lots of recipes, lots of detail on trying to perfect various dishes. If there is a criticism it has to do with the author's non-stop talking. He sure does do a lot of explaining about the foods he cooks, about his own personal experiences, about people he has met and so on. So, you are not going to get a bare bones cookbook like THE JOY OF COOKING or anything by Betty Crocker or Better Homes , Jean Anderson or Fanny Farmer. So if you want a guide through the terrain who takes you by the hand with maybe more information than you need, this is the book for you. Good color photos, good explanations, but be prepared to make room on your ... MoreGoodness, what a big heavy book. Yet it is filled with good cooking advice based on the author's exhaustive kitchen experiments. Lots of recipes, lots of detail on trying to perfect various dishes. If there is a criticism it has to do with the author's non-stop talking. He sure does do a lot of explaining about the foods he cooks, about his own personal experiences, about people he has met and so on. So, you are not going to get a bare bones cookbook like THE JOY OF COOKING or anything by Betty Crocker or Better Homes , Jean Anderson or Fanny Farmer. So if you want a guide through the terrain who takes you by the hand with maybe more information than you need, this is the book for you. Good color photos, good explanations, but be prepared to make room on your bookshelf for this bigger than anything by Julia Child book. Maybe this book is best for the mid-school to college cooking student, not the graduate.
Literal textbook-style cookbook. Lots of context and different techniques, and which technique is best to use in practice. Personally, I have always used YouTube or a blog to learn recipes, but when I read this book in store, I had to buy it. If you have absolutely no clue how to cook, this book will explain it to you. It leaves out no details for the recipes within this book. I highly recommend this book to anyone who wants to cook.
My favorite cookbook! Doesn't just give recipes, but also discusses the "why" behind the recipes so you can understand how the ingredients come together and what each contributes. It's also just fun to read; the author's prose is amusing and insightful. I look up a lot of recipes online otherwise, but this is the physical cookbooks I actually use most.
I love the science of cooking! This is the best book written on the subject. The recipes are full proof and delicious. The illustrations and photos really tell the story.
| Product Dimensions | |
| Length | 6 in |
| Height | 9 in |
| Width | 1 in |
