Item #:
25799545
The Food Lab: Better Home Cooking Through Science
87% of respondents would recommend this to a friend
Item #:
25799545
FJD 110
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What Stands Out
Science-based Techniques
This book offers a scientific approach to cooking, helping readers understand the 'why' behind recipes for better results and confidence in the kitchen.
Comprehensive Guide
Covering a wide range of cooking methods and cuisines, this guide is ideal for home cooks who want to expand their skills and knowledge without feeling overwhelmed.
Engaging Insights
With engaging explanations and entertaining writing, this book makes learning about cooking enjoyable, transforming complex concepts into accessible lessons for everyone.
Product Details
- New York Times Bestseller and James Beard Award winner
- Focuses on the science behind American dishes
- Offers new and simple cooking techniques
- Includes over 1,000 full-color images
- Features hundreds of easy-to-make recipes
- Illustrated Hardcover edition released in September 2015
| Publisher | Norton |
| Publication date | September 21, 2015 |
| Edition | Illustrated |
| Language | English |
| Print length | 958 pages |
| ISBN-10 | 0393081087 |
| ISBN-13 | 978-0393081084 |
| Item Weight | 6.49 pounds (2.94 kg) |
| Dimensions | 10.8 x 8 x 1.8 inches (27.4 x 20.3 x 4.6 cm) |
| Package Weight | 7.1000 Pound (3.22 kg) |
Who Should Buy?
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Home Cooks
Ideal for home cooks seeking to improve their culinary skills through scientific techniques and detailed explanations.
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Food Enthusiasts
Perfect for food lovers eager to explore new recipes and discover the science behind flavor development.
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Beginner Chefs
Great for beginners wanting to learn fundamental cooking methods and step-by-step guidance for successful meal preparation.
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Advanced Chefs
May not suit experienced chefs who prefer traditional methods and experimental cooking over structured scientific approaches.
Product Description
The Food Lab: Better Home Cooking Through Science
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Customer Questions & Answers
-
Question:
Which edition is this book and what year was it published?
Answer: This book was published in 2015 and it is the first edition. -
Question:
Is this book Hardcover?
Answer: Yes, it is Hardcover. -
Question:
How is this version different from the original edition published in 2015?
Answer: This is the original 2015 edition, and there may only have been slight correction changes from the original publication without any new recipes.
Cookbooks, Food & Wine Editorial Review
The Food Lab cookbook, published in 2015, is a comprehensive guide to cooking techniques and recipes based on science. The book is highly recommended for foodies and those interested in learning about the science of cooking. However, some customers had negative experiences with the seller's packaging of the book. Most buyers were impressed by the amount of information in the book and found it to be an invaluable resource for cooking. Despite no new recipes in this edition, it is still deemed a worthwhile purchase as a cooking bible. The book is an excellent gift for those who love cooking and is suitable for both beginners and experts.
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Pros
- Offers cooking techniques based on science
- Comprehensive guide to cooking
- Highly recommended for foodies
- Invaluable resource for cooking
- Suitable for beginners and experts
Cons
- Negative experience with the packaging of the book
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FJD 110
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