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.
Customer ReviewsSee All
Made for iPad version
I am in love with this book, but I really WISH that you would consider updating it to a "made for iPad" version, I believe it will enrich the amount of info and pictures and make it much easier for us to read and follow. I decided to get the iPad version so I can read it anywhere, but it's hard to read and follow. Please consider that.
Good But Flawed
The author gives a lot of great information but he gives his opinions very decidedly for a topic as subjective as food. His entire premise is based on approaching food as a science and putting popular techniques and theories to the test but in the end, a good number of the original techniques fared better, in my opinion.
It made sense once I thought about it, though. His material will run dry if he doesn't continue to find a way of re-inventing the wheel.
(I really did enjoy the book and appreciated his insight, I just don't think it's the "be all, end all" when it comes to cooking.)
The Food Lab