Explore the culinary cosmos with "The Food Lab: Better Home Cooking Through Science" by J. Kenji Lopez-Alt. Published by WW Norton & Co in 2015, this hardcover edition is a treasure trove for home chefs seeking to master the art of cooking through a scientific lens. With 960 pages of insightful recipes and techniques, it stands as a pivotal resource in the realm of cookbooks. Encased in a sturdy hardcover format, this book measures 277mm in height and 224mm in width, with a substantial weight of 2934g that rests comfortably on any kitchen shelf. The ISBN-13: 9780393081084 ensures you're adding a genuine addition to your collection. Whether you're a seasoned cook or a kitchen novice, this book promises to elevate your cooking experience.