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The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef 

The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savoury American cuisine recipes.[3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog.[3] Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes[3] and to explain the science of cooking.[5] The Food Lab charted on The New York Times Best Seller list,[6] and won the 2016 James Beard Foundation Award for the best General Cooking cookbook[2] and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.

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