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The Food Lab: Better Home Cooking Through Science

$11.90
Compare to estimated retail price: S$60.00  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

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

For curious cooks who love delicious precision

This is the kind of cookbook people rave about when they want to actually understand why food works, not just follow instructions. Kenji makes cooking feel smart, approachable, and endlessly satisfying, with techniques that genuinely improve your everyday meals. If you like books that teach you how to think in the kitchen, this one can become a lifelong reference.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Just Arrived

The Food Lab: Better Home Cooking Through Science

$11.90
Compare to estimated retail price: S$60.00  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9780393081084
Related Collections: Food & Drink, Science
Related Topics: Physics, Popular Science, Food and Drink, Food, Chemistry, Cooking, Biology

Description

Kenji López-Alt's The Food Lab explores the science behind beloved American dishes, explaining how heat, energy, and molecules influence flavor and texture. The book shows that conventional methods often underperform and that home cooks can achieve superior results with simple, science-based techniques. With hundreds of easy-to-make recipes and over 1,000 full-color images, you’ll learn how to pan-sear a steak for a perfect crust and medium-rare interior, create a silky mac ’n’ cheese, and roast a juicy turkey using reliable methods. Includes examples such as a two-minute Hollandaise, transforming a basic tomato sauce into multiple dishes, and a crisply creamy potato casserole. Author: J. Kenji López-Alt. Format: Hardback. Publisher: W. W. Norton & Company. Publication Date: February 23, 2016. Pages: 960.
 

For curious cooks who love delicious precision

This is the kind of cookbook people rave about when they want to actually understand why food works, not just follow instructions. Kenji makes cooking feel smart, approachable, and endlessly satisfying, with techniques that genuinely improve your everyday meals. If you like books that teach you how to think in the kitchen, this one can become a lifelong reference.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.