The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt is an incredibly detailed and comprehensive cookbook that explores the science behind cooking. With 960 pages of recipes, tips, and techniques, this hardcover book is a must-have for any aspiring chef or home cook.

From the basics of kitchen equipment to the more complex science of sous vide cooking, The Food Lab covers it all. With recipes ranging from classic comfort foods to contemporary dishes, this cookbook is a valuable addition to any kitchen. Condition is New. Shipped with USPS Media Mail