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The Food Lab: Better Home Cooking Through Science Hardcover – 21 September 2015


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The ultimate book for science nerds who cook.

An authoritative, instant-classic reference book that's also an engaging read.

Loaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.--Russ Parsons

The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs.

The Food Lab is a keeper.--Chris Kimball

About the Author

J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.


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