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The Food Lab: Better Home Cooking Through Science Review

Food lab book

In The Food Lab: Better Home Cooking Through Science, J. Kenji López-Alt focuses on the science behind treasured American dishes with enough explanations to make sense, but still firmly rooted in practical home cooking. J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. This fully color illustrated collection of explanations, techniques, and recipes, a must have reference and cookbook for home cooking enthusiasts.

Where to Buy The Food Lab: Better Home Cooking Through Science

This book is Available Now on Amazon.com


Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.