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The Food Lab Blog. The Food Lab Book A Culinary Masterclass for Home Cooks Tuscan Wolf Pizzeria His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals Serious Eats is the destination for delicious food, with definitive recipes, trailblazing science, and essential guides to eating and knowing all about the best food, wherever you are.

The book contains close to 300 savory American cuisine recipes Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods.

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López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J The Food Lab: Better Home Cooking Through Science is On Sale Now! J

Cookbook Review The Food Lab By Serious Eats' J. Kenji LópezAlt. Serious Eats is the destination for delicious food, with definitive recipes, trailblazing science, and essential guides to eating and knowing all about the best food, wherever you are. At The Food Lab, we take your love for cooking to the next level! Whether you're a beginner in the kitchen or a seasoned chef, our channel is your ultimate destination for mouth-watering recipes.

Food Laboratory Testing and Techniques MadgeTech. [8] López-Alt co-founded Wursthall in 2017, a beer hall style restaurant in San Mateo, California. Kenji López-Alt is a stay-at-home dad who moonlights as a culinary consultant of Serious Eats