The Food Lab: Better Home Cooking Through Science poster

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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charre

Author J. Kenji López-Alt

Pages 960

Publisher W. W. Norton & Company

Published Date 2015-09-21

ISBN 0393249867 9780393249866

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Google 4.5

Tips

Tracey Lowenstein's profile image

tracey_lowenstein shared a tip "Cookbook collection staple."

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