The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

by J. Kenji Lopez-Alt

Hardcover

$39.96 $49.95 Save 20% Current price is $39.96, Original price is $49.95. You Save 20%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Tuesday, September 24

Overview

A New York Times Bestseller

Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award


"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review

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.

Product Details

ISBN-13: 9780393081084
Publisher: Norton, W. W. & Company, Inc.
Publication date: 09/21/2015
Pages: 938
Sales rank: 13,777
Product dimensions: 8.80(w) x 10.60(h) x 1.90(d)

About the Author

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

The Food Lab: Better Home Cooking Through Science 4.6 out of 5 based on 0 ratings. 8 reviews.
Anonymous More than 1 year ago
You no longer have an excuse why your food is so bland with this book, making this book a must have. Mark my words - this book will quickly become a classic standby for any serious home cook. What Kenji has accomplished with this book is truly extraordinary, and I'd bet the farm that this book will win a James Beard Award. Such wonderfully clear and funny writing and excellent recipes. The Mexican Street Corn Salad is delicious. I'd also recommend that you buy or borrow a copy of Conquer Your Kitchen from Chef Jai Scovers. Between the two books, everything that you make should be divine, yet healthy.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I bought this cookbook for my husband for christmas last year and it is our go to reference for EVERYTHING. We are not gourmet cooks, but everything we've made using this cookbook has been fantastic. Its a great learning experience to read the science behind why we do certain things.
Anonymous More than 1 year ago
This is amazing, I learning something new every time I read this book.
Anonymous2016 More than 1 year ago
love this book! one of the best i've read in a long time on cooking
northcountry More than 1 year ago
Really like this in the e-book format. Easy to navigate, and a LOT more pleasant to use than the print book, which is something like 7 pounds. Lots of photos help explain the concepts Kenji talks about, and his discussions are well written. I do wish that some of the more interesting recipes from Serious Eats had been included, but most of those aren't about food science so I guess we will wait for another book from Kenji!
Anonymous More than 1 year ago
He walked in wearing a hoodie and jeans.
Anonymous More than 1 year ago