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The Food Lab: Better Home Cooking Through Science - Hardcover - GOOD

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US $20.96

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Located in: Montgomery, Illinois, United States

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eBay item number:256483965005

Last updated on May 28, 2024 11:33:15 PDTView all revisionsView all revisions

Item specifics

Condition: Good: A book that has been read but is in good condition. Very minimal damage to the cover including ... Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab

Brand: Unbranded

Language: English

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

Author: LÃƒÂ³pez-Alt, J. Kenji

MPN: Does not apply

ISBN: 0393081087

Item description from the seller

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eBay item number:256483965005

Last updated on May 28, 2024 11:33:15 PDTView all revisionsView all revisions

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Montgomery, Illinois, United States

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Shipping and handling	Each additional item	To	Service	Delivery*See Delivery notes
Free shipping	Free	United States	Economy Shipping (USPS Media MailTM)	Estimated between Tue, Jun 4 and Sat, Jun 8 to 43230
US $4.95	US $4.95	United States	Standard Shipping (DGM SmartMail Expedited)	Estimated between Thu, Jun 6 and Tue, Jun 11 to 43230
US $10.95	US $10.95	United States	Expedited Shipping (FedEx 2Day®)	Estimated between Thu, May 30 and Fri, May 31 to 43230

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4.7

61 product ratings

53 users rated this 5 out of 5 stars
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by pz66NtHzS_K@Deleted
Jan 25, 2017Top favorable 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.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.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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The Food Lab: Better Home Cooking Through Science - Hardcover - GOOD

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A New Standard

Great science but not sure bout recipes

Great Cooking Book

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

Not just how but why

More to explore :

Picture 1 of 1

The Food Lab: Better Home Cooking Through Science - Hardcover - GOOD

Shop with confidence

Item specifics

Item description from the seller

Shipping and handling

Return policy

Payment details

SecondSalecom

Detailed seller ratings

Average for the last 12 months

Popular categories from this store

Seller feedback (5,926,278)

Product ratings and reviews

Most relevant reviews

A New Standard

Great science but not sure bout recipes

Great Cooking Book

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

Not just how but why

More to explore :

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