Enjoy fast, FREE delivery, exclusive deals and award-winning movies & TV shows with Prime
Try Prime and start saving today with Fast, FREE Delivery

List Price: $49.95 Details

Save: $12.14 (24%)

FREE Returns

FREE delivery Tuesday, September 12. Order within 9 hrs 53 mins

Select delivery location

In Stock

$$37.81 () Includes selected options. Includes initial monthly payment and selected options. Details

Payment

Secure transaction

Ships from

Amazon.com

Sold by

Amazon.com

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

Details

Payment

Secure transaction

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Ships from

Amazon.com

Sold by

Amazon.com

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.

Read full return policy

Add a gift receipt for easy returns

FREE delivery September 11 - 14. Details

Or fastest delivery September 7 - 8. Details

Select delivery location

Used: Good | Details

Sold by JRL33 Enterprises

Access codes and supplements are not guaranteed with used items.

Have one to sell?

Sell on Amazon

Other Sellers on Amazon

Added

Not added

$36.90
& FREE Shipping

Sold by: PARK TRADE

Added

Not added

$32.99
+ $3.99 shipping

Sold by: ARI store

Added

Not added

$33.98
+ $3.99 shipping

Sold by: Forever Books & Media

Flip to back Flip to front

Listen Playing... Paused You're listening to a sample of the Audible audio edition.
Learn more

See all 3 images

Follow the Authors

J. Kenji López-Alt

Cherie Mason

The Food Lab: Better Home Cooking Through Science Hardcover – Illustrated, September 21, 2015

by J. Kenji López-Alt (Author)

4.9 10,043 ratings

Editors' pick Best Cookbooks, Food & Wine

See all formats and editions

Price

New from

Used from

Kindle

"Please retry"

$31.56

—

Audible Audiobook, Unabridged

"Please retry"

$0.00

Free with your Audible trial

Hardcover, Illustrated

"Please retry"

$37.81

$29.99

$17.99

Spiral-bound

"Please retry"

$64.75

—

Audio CD, MP3 Audio, Unabridged

"Please retry"

$37.69

—

Kindle
$31.56 Read with Our Free App
Audiobook
$0.00 Free with your Audible trial
Hardcover
$37.81

43 Used from $17.99 29 New from $29.99
Spiral-bound
$64.75

1 New from $64.75
Audio CD
$37.69

1 New from $37.69

Great on Kindle

Great Experience. Great Value.

Enjoy a great reading experience when you buy the Kindle edition of this book. Learn more about Great on Kindle, available in select categories.

View Kindle Edition

{"desktop_buybox_group_1":[{"displayPrice":"$37.81","priceAmount":37.81,"currencySymbol":"$","integerValue":"37","decimalSeparator":".","fractionalValue":"81","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"Wpfndnf2hVh9fS%2BTo35GYDMSKQHOVCZwA6mPm1XX4G1dWizDGx7nGMi7%2BJKygOK%2F%2FzBUs4JL1reiJfeKT%2BK9L6D79FXSifWG9f52KTxAHKrN35L4x1X8wFLP1tnzxI%2BnSm9s4%2FpcmwV1jozg8B7Qeg%3D%3D","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"$25.00","priceAmount":25.00,"currencySymbol":"$","integerValue":"25","decimalSeparator":".","fractionalValue":"00","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"Wpfndnf2hVh9fS%2BTo35GYDMSKQHOVCZwwH9c9X1rcP5l0d%2FOeK8TZYfcvx1DrP0Tui3LB5FQvvfENZ%2Fc8W%2BI2W7n4x%2FgfkoJ7NRlMe70oubFBSIuM2xaXwdP0Q0fSgk4RFxYmDGCWWse4G9QaUQSiVue4aPeKdV%2FgF8N6CFZC6hIatX2rlW75o3FZVVzLvd6","locale":"en-US","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

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 charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Over 1000 color photographs

Print length

958 pages
Language

English
Publisher

Norton
Publication date

September 21, 2015
Dimensions

10.8 x 8 x 1.8 inches
ISBN-10

0393081087
ISBN-13

978-0393081084
See all details

Frequently bought together

The Food Lab: Better Home Cooking Through Science

$37.81

Get it as soon as Tuesday, Sep 12

In Stock

Ships from and sold by Amazon.com.

+

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

$26.87

Get it as soon as Tuesday, Sep 12

In Stock

Ships from and sold by Amazon.com.

Total price:

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

Choose items to buy together.

Samin Nosrat
22,443
Hardcover
91 offers from $14.25
J. Kenji López-Alt
2,366
Hardcover
33 offers from $24.99
Harold McGee
2,650
Hardcover
135 offers from $10.00
Dr. Stuart Farrimond
4,543
Hardcover
in Herb, Spice & Condiment Cooking
51 offers from $11.95
Dr. Stuart Farrimond
2,091
Hardcover
23 offers from $13.00
The Editors of America's Test Kitchen and Guy Crosby Ph.D
1,749
Hardcover
133 offers from $4.57

Popular Highlights in this book

What are popular highlights?

Cooking is about transferring energy. It’s about applying heat to change the structure of molecules. It’s about encouraging chemical reactions to alter flavors and textures.
Highlighted by 405 Kindle readers
Triforce of cooking: good ingredients + good equipment + good technique = good food.
Highlighted by 365 Kindle readers
The higher the specific heat capacity of a given material, the more energy it takes to raise the temperature of that material by the same number of degrees.
Highlighted by 332 Kindle readers

From the Publisher

Meet the most versatile pan in your kitchen.

Editorial Reviews

Review

"You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook."
― The Chicago Tribune

"[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor."
― Washington Post

"The ultimate book for science nerds who cook."
― Wired

"Loaded with fascinating information…López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking."
― Russ Parsons, Los Angeles Times

"Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure―and the face of a new kind of home cooking."
― San Francisco Chronicle

"An authoritative, instant-classic reference book that’s also an engaging read."
― Seattle Times

"The Food Lab is a keeper."
― Chris Kimball, Wall Street Journal

"The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs."
― USA Today

"A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through science”―and, I would add, through the internet―is a convincing one."
― New Republic

About the Author

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

Product details

Publisher ‏ : ‎ Norton; Illustrated edition (September 21, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 958 pages
ISBN-10 ‏ : ‎ 0393081087
ISBN-13 ‏ : ‎ 978-0393081084
Item Weight ‏ : ‎ 6.54 pounds
Dimensions ‏ : ‎ 10.8 x 8 x 1.8 inches

Best Sellers Rank: #1,263 in Books (See Top 100 in Books)
- #58 in Cookbooks, Food & Wine (Books)

Customer Reviews:
4.9 10,043 ratings

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Upload your video

Important information

To report an issue with this product, click here.

About the authors

Follow authors to get new release updates, plus improved recommendations.

J. Kenji López-Alt
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.
See more on the author's page
Cherie Mason
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page