The Food Lab: Better Home Cooking Through Science
About this product
Over 1 Million Copies Sold
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. Over 1000 color photographs Read more
Editor's Take
Amazon reviewers say this cookbook is easy to read, thorough, and worth the price, with many praising the clear explanations of cooking science, helpful photos, and delicious recipes. Goodreads and other book-review readers echo that it teaches a lot about food and cooking, though some mention the book’s size is massive and the humor may not appeal to everyone. Blog-style reviews describe it as a highly useful reference for serious home cooks, calling it a nerd’s dream and a strong blend of science and practical technique. Overall, the consensus is very positive: it is seen as informative, entertaining, and especially valuable for cooks who like understanding the why behind recipes.
For YouTube, only one actual video URL was found in the results, and it appears to be a review focused on this specific book. No second real YouTube watch URL was available from the search results.
Price History
Specifications
| Publisher | Norton |
| Publication date | September 21, 2015 |
| Edition | Illustrated |
| Language | English |
| Print length | 958 pages |
| ISBN-10 | 0393081087 |
| ISBN-13 | 978-0393081084 |
| Item Weight | 6.49 pounds |
| Dimensions | 10.8 x 8 x 1.8 inches |
| Best Sellers Rank | #2,740 in Books ( See Top 100 in Books ) #76 in Cookbooks, Food & Wine (Books) |
| Customer Reviews | 4.9 4.9 out of 5 stars (11,030) |
