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The Food Lab. – Lopez-Alt J. Kenji – Eksmo – 2025 – ISBN 978-5-04-105416-8

The Food Lab.
99.99 €
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The Food Lab.
99.99 €
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The Food Lab isn't just a cookbook. It's a book that equates cooking with science, between a hard-boiled egg and thermodynamic processes, between a burnt piece of meat thrown in the trash and a scientific experiment. J. Kenji Lopez-Alt spent thousands of hours searching for answers to questions we constantly ask: how to hard-boil an egg properly, how to cook vegetables so you don't immediately want to wash them down with water, when to salt a steak, and so on. And Kenji doesn't just know the answers; he explains them based on his experiments. Over 900 pages, over 1,000 photographs, simple descriptions of complex concepts, and the author's wit—and you're completely immersed in the exciting world of scientific cooking.
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