Who Would Like This Book:
If you geek out over cooking shows or ever wondered why your eggs sometimes turn out rubbery, this book is right up your alley! Kenji Lopez-Alt breaks down the science behind home cooking in a super engaging, humorous, and accessible way. From brining chicken (it really works!) to nailing the perfect French fry crust, he gives you the reasons behind kitchen magic, not just the steps. It's ideal for kitchen newbies ready to level up, curious cooks who love to experiment, and anyone who enjoys learning from a teacher who's part chef, part mad scientist, and part stand-up comic.
Who May Not Like This Book:
If you're looking for a quick, breezy read with just recipes, or you want metric measurements and Celsius at a glance, you might be a little frustrated here. Some find the deep dives into science a bit much, and international cooks may be annoyed by the focus on imperial units. If you prefer a minimalist cookbook you can use one-handed while sautéing, this big, hefty tome might feel overwhelming - and it does take up some serious shelf space!
About:
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt is a culinary masterpiece that delves into the art of cooking with a scientific approach. The book is a comprehensive guide that not only provides recipes but also explains the underlying science behind cooking techniques, ingredients, and equipment. Lopez-Alt's passion for food and dedication to unraveling the mysteries of cooking through science are evident throughout the book, making it a valuable resource for both seasoned chefs and beginners. The author's meticulous attention to detail and thorough research are reflected in the wealth of information presented, empowering home chefs to experiment and create with confidence.
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From The Publisher:
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.
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An encyclopedia for cooking.
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The Food Lab: Better Home Cooking Through Science?
About the Author:
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
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