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The Best Food Lab Cookbook of 2023 – Reviewed and Top Rated

After hours researching and comparing all models on the market, we find out the Best Food Lab Cookbook of 2023. Check our ranking below.

2,826 Reviews Scanned

SaleRank No. #1

The Food Lab: Better Home Cooking Through Science

Hardcover Book
López-Alt, J. Kenji (Author)
English (Publication Language)
958 Pages - 09/21/2015 (Publication Date) - Norton (Publisher)

SaleRank No. #2

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

More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *
Hardcover Book
Nosrat, Samin (Author)
English (Publication Language)
480 Pages - 04/25/2017 (Publication Date) - Simon and Schuster (Publisher)

Rank No. #3

THE FOOD LAB COOKBOOK: Explore practical kitchen methods ,inspired by j kenji lopez to improve everyday meals

Amazon Kindle Edition
PEREZ, KOBE (Author)
English (Publication Language)
80 Pages - 06/23/2025 (Publication Date)

SaleRank No. #4

The Wok: Recipes and Techniques

Hardcover Book
López-Alt, J. Kenji (Author)
English (Publication Language)
672 Pages - 03/08/2022 (Publication Date) - W. W. Norton & Company (Publisher)

SaleRank No. #5

The Ultimate Science Cookbook for Kids: A Cookbook for Young Scientists that Transforms the Kitchen into a Food Lab for Learning

Hardcover Book
English (Publication Language)
160 Pages - 02/25/2025 (Publication Date) - Highlights Press (Publisher)

Last update on 2025-08-02 / Affiliate links / Product Titles, Images, Descriptions from Amazon Product Advertising API

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FAQ:

Q: Who is the author of the Food Lab?

A: About the Author. J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, author of the James Beard Award-nominated column The Food Lab, and a columnist for the New York Times. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award…

Q: Who is the Food Lab on Serious Eats?

A: 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.

Q: When did the Food Lab column come out?

A: Wildly popular from its inception in 2009, the Food Lab column on SeriousEats.com has explored the science of home cooking with recipes and experiments every week. Now it’s coming to you in a gorgeous new book form with all-new material and recipes lavishly photographed in over 900 full-color pages.

Q: Is the Food Lab by Lopez Alt A good book?

A: “The Food Lab” by Lopez-Alt is a dense collection of science based tips, explanations, techniques, and recipes for the home cook. This is a must have reference and cookbook for home cooking enthusiasts.

Food Lab Cookbook