--- product_id: 50405854 title: "The Food Lab: Better Home Cooking Through Science" price: "€ 72.82" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.pt/products/50405854-the-food-lab-better-home-cooking-through-science store_origin: PT region: Portugal --- # 1000+ full-color images Perfect medium-rare steak technique 2-minute Hollandaise sauce The Food Lab: Better Home Cooking Through Science **Price:** € 72.82 **Availability:** ✅ In Stock ## Summary > 🍳 Cook Smarter, Not Harder — Science Meets Flavor! ## Quick Answers - **What is this?** The Food Lab: Better Home Cooking Through Science - **How much does it cost?** € 72.82 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/50405854-the-food-lab-better-home-cooking-through-science) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Speed Meets Precision:** Learn how to create complex sauces like Hollandaise in just 2 minutes without compromising quality. - • **Transform Everyday Dishes:** Turn simple ingredients into gourmet experiences with innovative, science-driven methods. - • **Visual Learning at Its Best:** Over 1,000 vibrant images guide you step-by-step for flawless execution every time. - • **Master the Science of Cooking:** Unlock foolproof techniques backed by culinary science to elevate your home meals. - • **Join a Community of Food Nerds:** Be part of a movement that values knowledge, precision, and delicious results in home cooking. ## Overview The Food Lab by J. Kenji Lopez-Alt is a groundbreaking cookbook that combines rigorous food science with practical home cooking. Featuring over 1,000 full-color images and hundreds of recipes, it teaches you how to perfect classic American dishes using innovative, easy-to-follow techniques. From achieving the ideal medium-rare steak to whipping up a flawless Hollandaise sauce in minutes, this book empowers home cooks to cook with confidence and precision. ## Description "...mind-bogglingly detailed and rewarding." The Observer Food Monthly 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 Lopez-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. Don't miss selected images from the book - scroll down! Review: Buy this and Along with Salt Fat Acid Heat by Samin Nosrat, and you're sorted. - Along with Salt Fat Acid Heat by Samin Nosrat (HIGHLY recommended), this book TEACHES you how to cook. This is so important if you want to learn how to cook and not rely on following recipes word for word. Kenji has the knowledge and science to back his opinions and the work he has done to make this book is insane. Just the right amount of "chefiness" and real world kitchens and home cooks. Honestly with this and Salt Fat Acid Heat, you can become a very good cook. Review: Incredible book - Bought as a requested gift so I can't stop and read the entire book, but wow this one is something else entirely. There is so much detailed information on even the smallest aspect of cooking, and so much that is useful to learn. I love the section on how simply to boil a perfect egg, and not have the white stick to the shell when trying to peel it! The answer to my prayers lol. There are some comments about units used in the book, and having to use Google to convert them for instance, but to be fair there are conversion tables on the inside cover so it's all there. The unit subject always comes up in American cookbooks, and you'd think that wanting to sell them worldwide would make them wake up and realise they should always use both sets of measurements throughout a book, but until they do remember that most of the world use metric, we're going to have to ignore their little eccentricities. The book in this case at least makes it worth that effort! ## Features - New Store Stock ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | 10,560 in Books ( See Top 100 in Books ) 3 in Food Science (Books) 104 in Cultural Studies 965 in Home & Garden (Books) | | Customer Reviews | 4.8 out of 5 stars 10,387 Reviews | ## Images ![The Food Lab: Better Home Cooking Through Science - Image 1](https://m.media-amazon.com/images/I/71unTJwqvcL.jpg) ## Available Options This product comes in different **Media Language, Media Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Buy this and Along with Salt Fat Acid Heat by Samin Nosrat, and you're sorted. *by Q***D on 19 May 2026* Along with Salt Fat Acid Heat by Samin Nosrat (HIGHLY recommended), this book TEACHES you how to cook. This is so important if you want to learn how to cook and not rely on following recipes word for word. Kenji has the knowledge and science to back his opinions and the work he has done to make this book is insane. Just the right amount of "chefiness" and real world kitchens and home cooks. Honestly with this and Salt Fat Acid Heat, you can become a very good cook. ### ⭐⭐⭐⭐⭐ Incredible book *by K***E on 21 November 2025* Bought as a requested gift so I can't stop and read the entire book, but wow this one is something else entirely. There is so much detailed information on even the smallest aspect of cooking, and so much that is useful to learn. I love the section on how simply to boil a perfect egg, and not have the white stick to the shell when trying to peel it! The answer to my prayers lol. There are some comments about units used in the book, and having to use Google to convert them for instance, but to be fair there are conversion tables on the inside cover so it's all there. The unit subject always comes up in American cookbooks, and you'd think that wanting to sell them worldwide would make them wake up and realise they should always use both sets of measurements throughout a book, but until they do remember that most of the world use metric, we're going to have to ignore their little eccentricities. The book in this case at least makes it worth that effort! ### ⭐⭐⭐⭐⭐ One of my favourites (even if measurements are Imperial). *by J***M on 13 August 2017* I was so surprised when this book arrived -- considerably larger than I expected, packed full of amazing information, beautiful photography and written in a cheerful, self-deprecating style that makes it fun as well as informative to read. The sections on eggs, steaks and roasts are particularly interesting to me and have definitely changed how I make even the most basic of things (salting eggs before omelettes etc.!). The recipes are basic but aimed at highlighting the techniques and differences rather than highlighting anything particularly culinary and as such are a perfect complement to the techniques discussed. My only gripe is that this book -- a book that talks about precise measurements and obviously aimed at an international audience -- uses archiac, out-dated and imprecise measuring units that are only used in Liberia, Myanmar and the US. What's quart?! Why are "cups" used for items that should be measured by mass? He even states himself (p.501) that you should use the metric system for a variety of reasons -- would have loved to have seen him follow his own advice, as this would save the rest of the world doing manual conversions on each recipe! Thankfully, I keep my Alexa in the kitchen... Even with this frustration, it isn't enough to detract from the huge effort that has gone into this book. 5 stars! ## Frequently Bought Together - The Food Lab: Better Home Cooking Through Science - Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - The Wok: Recipes and Techniques --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.pt/products/50405854-the-food-lab-better-home-cooking-through-science](https://www.desertcart.pt/products/50405854-the-food-lab-better-home-cooking-through-science) --- *Product available on Desertcart Portugal* *Store origin: PT* *Last updated: 2026-09-17*