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The Food Lab: Better Home Cooking Through Science by Cherie Mason, J. Kenji Lópe - Picture 1 of 1
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The Food Lab: Better Home Cooking Through Science by Cherie Mason, J. Kenji Lópe

Condition:
Like New
“PLEASE READ DESCRIPTION CAREFULLY BEFORE ORDERING”
3 available / 3 sold
Price:
US $15.88
ApproximatelyC $21.68
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Located in: Donsol, Sorsogon, Philippines
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eBay item number:305499612579
Last updated on Apr 28, 2024 02:14:28 EDTView all revisionsView all revisions

Item specifics

Condition
Like New
A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if applicable) is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“PLEASE READ DESCRIPTION CAREFULLY BEFORE ORDERING”
Publication Year
2015
Type
Cookbook
Language
English
Book Title
The Food Lab: Better Home Cooking Through Science
Author
J. Kenji Lopez-Alt
Topic
Food
Number of Pages
960 Pages
ISBN
0393081087

Item description from the seller

rubenpnav-0

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245 items sold
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4.7
60 product ratings
  • 53 users rated this 5 out of 5 stars
  • 3 users rated this 4 out of 5 stars
  • 1 users rated this 3 out of 5 stars
  • 1 users rated this 2 out of 5 stars
  • 2 users rated this 1 out of 5 stars

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  • by pz66NtHzS_K@Deleted
    Jan 25, 2017Top favourable review

    A New Standard

    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.

    Verified purchase: YesCondition: NewSold by: Lrrw_dIcS6C@Deleted

  • by tigerwuss
    Dec 17, 2019Top critical review

    Great science but not sure bout recipes

    Ideas here are amazing. I tried a couple things that were to my palate kind of muddy. The starchy pasta water thing is not for me, for example. He is brilliant though, and the science part is well worth reading.

    Verified purchase: YesCondition: Pre-OwnedSold by: ebook-71

  • by fgargiulo2azx
    May 24, 2016

    Great Cooking Book

    If you like Cooks Illistrated style of magazine this is an awesome book. Not only a recipe but how to and why the recipe works. A more sicientific approach to cooking but not just lots of formulas tables and writing. Lots of color pictures with a modern writing point of view with recipes that have been tested . 900 plus pages but I couldn't put it down . Great reference book also to have laying around.

    Verified purchase: YesCondition: NewSold by: treebeardbooks

  • by sujgirl
    Jul 02, 2018

    Great Cookbook with wonderful suggestions on a new way to do things you have been doing for years.

    Wow! This cookbook is awesome. I have been boiling eggs for many years, but never was able to get perfectly peeled boiled eggs until I received this book. Use it all the time and even gave one to my grandson for Christmas.

    Verified purchase: YesCondition: New

  • by martincret
    Feb 24, 2016

    Not just how but why

    I have always wanted to know how and why things work and cooking is no different. This cookbook answers questions I have had for years as to the directions I was following, It is well written and has beautiful photographs.

    Verified purchase: YesCondition: NewSold by: bFonp64SRtO@Deleted

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