The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

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.

Title:The Food Lab: Better Home Cooking Through Science
Edition Language:English
ISBN:9780393081084
Format Type:

    The Food Lab: Better Home Cooking Through Science Reviews

  • Juli Anna

    When I brought this book home from the library, I was expecting a Cook’s-Illustrated-style analysis of food science through recipes, perhaps with a little more flavor and panache than those guys see...

  • Katharine

    I find this a difficult book to rate.Pro: The book contains useful and well-researched information on how to cook different food types, and the author provides supporting evidence for why one should u...

  • Michelle Amos

    Most of my favorite recipes, the ones I cook again and again, are from J Kenji Lopez-Alt's posts for Serious Eats. I have made some of his recipes upwards of twenty times, and they are always deliciou...

  • Jude Watson

    I am a professional cook who reads/uses a lot of cookbooks, and this is my favorite one.This book is amazing - full of recipes for staple foods that are impeccably researched with all the reasoning fo...

  • Niki

    I didn't get to read this cover to cover but I read a fair amount of it and I'm sort of obsessed. As an engineer, this book was written for people like me. People who want to understand what is going ...

  • Holly

    Kenji = the best. I have been waiting for this one for *months*. I nearly snitched the copy the publisher had out at the booth at ALA. ok, not seriously, but the thought did cross my mind. ;)...

  • B

    I read a lot of cookbooks. Like, a lot. Like, I'm getting raised eyebrows from my husband as our floor-to-ceiling bookshelf, which is overcrowded as it is, spills out with dozens of cookbooks. "You ha...

  • Jonathan

    Most of the science here seems valid, if not all. Can’t say for certain yet. Does rely heavily on meats. ‘Merica!There are weird quirks like having a page on aioli but not having a recipe for it, ...

  • Bryan Alexander

    Excellent cookbook. Very detailed yet accessible. Recipes clearly laid out with impressive photo background....

  • High Plains Library District

    I am the kind of cook that gets a recipe, and pretty much disregards so much of it by improvisations, substitutions, and approximations, that it really can't be called the same recipe. Most of the tim...