The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt

Book Title: The Food Lab: Better Home Cooking Through Science

Publisher: W. W. Norton & Company

Author: J. Kenji López-Alt

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J. Kenji López-Alt with The Food Lab: Better Home Cooking Through Science

  • The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
  • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
  • The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook
  • On Food and Cooking: The Science and Lore of the Kitchen
  • Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking
  • Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
  • Sauces: Classical and Contemporary Sauce Making, Fourth Edition
  • Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals
  • Under Pressure: Cooking Sous Vide (The Thomas Keller Library)