The Food Lab: Better Home Cooking Through Science

Category: Book
By (author): Lopez-Alt, J. Kenji
Subject:  COOKING / General
  COOKING / Regional & Ethnic / American / General
  TECHNOLOGY & ENGINEERING / Food Science
Publisher: WW Norton
Published: October 2015
Format: Book-hardcover
Pages: 960
Size: 10.80in x 8.80in x 1.74in
Our Price:
$ 65.95
Availability:
In stock

Additional Notes

From The Publisher*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 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. 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.

Review Quote*There may be few voices more authoritative than that of J. Kenji López-Alt, the nerd king of Internet cooking…. [A] strong addition to shelves. - Emily Weinstein (New York Times)

The ultimate book for science nerds who cook…. The Food Lab nicely marries the hard-science, full-on geekery of McGee with the just-tell-me-how-to-boil-an-egg utilitarianism of Mark Bittman's How to Cook Everything. - Joanna Pearlstein (Wired)

Loaded with fascinating information…. López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking. - Russ Parsons (Los Angeles Times)

Five years in the making, [The Food Lab is] a culmination of the wunderkind's unlikely ascent into a cultish figure-and the face of a new kind of home cooking. - Tara Duggan (San Francisco Chronicle)

An authoritative, instant-classic reference book that's also an engaging read. Lopez-Alt, managing culinary director of Serious Eats, is the Science Guy of the kitchen, offering thorough investigations of the best recipes and cooking methods for everything from crispy French fries to a mind-blowing Bolognese sauce. - Rebekah Denn (Seattle Times)

A rigorous and scientific approach to home cooking…. López-Alt is so full of enthusiasm and curiosity for his subject that he's written a page-turner. - Lauren Salkeld (Tasting Table)

Kenji is the most important recipe developer to come along in a generation. - Ed Levine, founder of SeriousEats.com

The one book you must have, no matter what you're planning to cook or where your skill level falls. - Cree Lefavour (New York Times Book Review)

You need The Food Lab, as J. Kenji Lopez-Alt's magnum opus is 2015's most indispensable cookbook. - Kevin Pang (The Chicago Tribune)
Biographical NoteJ. 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. He lives in San Mateo with his wife Adriana.