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

  • Title: The Food Lab: Better Home Cooking Through Science
  • Author: J. Kenji López-Alt
  • ISBN: 9780393081084
  • Page: 100
  • Format: Hardcover
  • 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 everyEver 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 L pez Alt has pondered all these questions and 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 .

    • The Food Lab: Better Home Cooking Through Science : J. Kenji López-Alt
      100 J. Kenji López-Alt
    • thumbnail Title: The Food Lab: Better Home Cooking Through Science : J. Kenji López-Alt
      Posted by:J. Kenji López-Alt
      Published :2019-09-21T08:09:42+00:00

    About " J. Kenji López-Alt "

  • J. Kenji López-Alt

    J Kenji L pez Alt is the managing culinary director of SeriousEats, author of the James Beard Award nominated column The Food Lab, and a columnist for Cooking Light He lives in San Francisco with his wife Adriana.


  • 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 delicious. And when I saw he was publishing a cookbook, I ordered it immediately. I took it on faith that it would be my new favorite cookbook, and even though I've only read the introduction and skimmed the recipes, I'm already in love with The Food Lab. It has useful charts (my favorite so far is the exte [...]

  • 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 for the details within each recipe explained. I'm literally reading my way through the whole book (not finished yet but I feel like 250 pages in is enough to write a review). This book is almost as much a textbook as a cookbook, which is how I like it. There are tons of graphics and pictures, in addit [...]

  • 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. ;)

  • 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 seem to be able to manage. On first flipping through the book, I thought I got what I was looking for. The book design is pretty slick, with all kinds of offset colored boxes full of at-home experiments to try and tips about choosing ingredients, etc. The photographs leave a little something to be desi [...]

  • 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 have the internet!" he cries. "You don't need these!"Oh, but I do.I never give myself "credit" for reading a cookbook because it's cheating. A bulk of the pages are taken up by pictures, ingredients lists, and procedures. It's a textbook of deliciousness, not a novel.That concept gets thrown out the w [...]

  • 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 use a given method.Con: Humor is subjective, and the author's sense of humor apparently differs greatly from my own. To me, his writing style felt strained and forced, like he was insecure that the information about the science of cooking wasn't enough: he needed to tap dance, too. In addition to the [...]

  • 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 on in their pan so they can correct issues or errors or simply figure out how they can substitute something in the future. I have thoroughly enjoyed this book. It has A LOT of information. To me it has been like The Joy of Cooking meets Alton Brown's show Good Eats. A good introduction of the basics [...]

  • Confession: I did not read every word of this book. I also returned it to the library without copying recipes. That being said, this is EXTREMELY well done. It's not something I want/need in my very pared down collection of four cookbooks (five if you count the manual that came with my pressure cooker). I have López-Alt's recipe for pork butt in my notebook of internet recipes. I'll definitely be looking to him for more meat recipes, in particular. I also think I'm going to adopt his noodle-coo [...]

  • (Shhh! I got this book for one reason: how to make the best biscuits in the world. I’ve taken down the relevant info and I plan to try this folding idea soon. I’ll get back with you on the result.)

  • I like the "idea" of cooking more than I actually like cooking. Actually, that's not true: I do like cooking, but it has to be on my terms. This means that I like to cook all by myself with no distractions. I like to follow a recipe to the letter, I don't like to experiment, and I'm pretty lazy . . . but I like the feeling of accomplishment that comes when food is ready to eat. This book is great for looking up justifications. The author uses science and engineering to explain why things work be [...]

  • This is a huge book so I didn't exactly READ the whole thing, but skimmed it and read the parts/recipes that really interested me. To really get all out of this book that you should I think you should own it. Tons of useful, interesting information about how and WHY to cook things a certain way for the optimal results. The author has a great sense of humor as well and made me laugh out loud in parts. A book I wouldn't mind owning.

  • Lots of interesting food science in here. As a cookbook, it wasn't for me. It's pretty meat-heavy. I tried a few recipes with mixed success. One was excellent, but another (pancakes) was needlessly complicated in my opinion.

  • Marked as read because it is a reference book. I probably won't read it cover to cover (though my wife might) but rather I'll jump around to different points interest. The writing is clear and fun, he adds nice bits of humor throughout.

  • Wholeheartedly agree with Jeffrey Steingarten, you can't read even ten pages of this book without becoming a better cook.

  • 4,25 stars - English hardcover - Enjoyed this book a lot. I remember that mutch. Unfortounatly I borowed it to someone and gone was the cook book.

  • I really enjoyed this cook book, lots of good recipes and a very clear scientific explaining on why the recipes work as well as some innovative ways to do them differently using a science method of control group blind tasting.A couple examples:Cooking the best soft boiled egg. You want the egg white to be opaque but not rubbery and you want the yolk to be all liquid. To do this Kenji recommends dropping a cold egg in boiling water and turning off the heat and covering the pot with a lid to keep [...]

  • A mammoth cooking book, well-researched with tons of interesting tricks you can immediately apply. My main takeaway was about the temperature strategy for cooking all types of foods -- I'm thinking about my cooking in a whole different way!I was really excited to dig in to this book, and I read or skimmed all 900-odd pages, trying out a few recipes along the way. But there are a few annoying things about it that I have to mention. Kenji Lopez-Alt is super into science, but inexplicably eschews b [...]

  • Best cookbook I ever read. Still thoroughly enjoying it. I now know exactly how to boil an egg, and more importantly, how to make crispy roasted potatoes. And the perfect hamburger. And the perfect green bean casserole (no canned soup). It's not a book full of recipes I may or may not ever mean to try. It's a book telling me how to improve the way I cook things I really like to eat. Plus, biologist and nerd Kenji is very funny and low key about all his great discoveries.Let me just add that I've [...]

  • If you love Alton Brown and the science behind food then this is the cook book for you. There are plenty of recipes, but most of the book - and it's HUGE - deals with the science behind cooking. Why adding or taking out one ingredient makes such a huge difference, the timing and temperature of ingredients, etc. While there is a lot of helpful information this book is SO HUGE that it's overwhelming to try to read. It probably weighs 10 pounds! While I love cooking and helpful tips, the science be [...]

  • whenever i'm curious about a cooking topic or need a good recipe, i always look up J. Kenji Lopez-Alt's pieces on Serious Eats and he never lets me down. so obviously I loved this book. i loved reading about all his nerdy research to better the ways we cook. great info, photos, layout, etc i even read the chapters about meat and learned alot, even though i don't cook meat anymore. i love love loved the veggie and pasta sections. he has a way of writing that made it easy for me to enjoy reading t [...]

  • Absolutely a amazing book! The first hundred or so pages alone are worth the price of admission as they make a wonderful introduction to the kitchen equipment any chef needs. What can I say? After years as a wok skeptic, this is the book that convinced me I need one!There are a lot of books out there that contain recipes, and anyone can follow a recipe. But this is a book for those who want to go a step beyond that and learn why the recipe works. This is the book for those who want to understand [...]

  • This isn't a cover-to-cover read for me, but I often go to the index to read about something I'm cooking or am interested in. That often leads to reading several sections of this book because it is both fascinating and informative. I really like the explanations and the final recipe that shows how it all comes together.Not only is the book informative, but it's also very entertaining. The author throws in hilarious anecdotes, often out of left field. I don't laugh out loud often while reading an [...]

  • He gives his "best" recipes for various things, while explaning why to do it that way, and reporting on all the experimenting he did to come up with the "best". A fun read if you're a science geek and a foodie. The recipes are too involved for me to bother with, but I'm not a gourmet. He also talks a lot about how cooking goes wrong, so even if the recipes are too much, finding what you're doing wrong when cooking is worth it.

  • Truly amazing. I learned a lot about the science of cooking, and enjoyed Lopez-Alt's sense of humor. My only complaint is that the book's heft makes it hard to read in bed and challenging to cook from in my small kitchen. I also hope Lopez-Alt learns to love baking so that he can write a book about it.

  • I dare you to consult this book and not become a better home cook. I follow J. Kenji Lopez-Alt and Serious Eats and trust his advice. This informative book is a great addition to any kitchen - whether you are a new cook or have many years under your belt. Mmmm. Mexican street corn. Come back summer!

  • This is an excellent book! Everything you ever wanted to know about cooking food and recipes! I read this cover to cover and tried many of the recipes and every one came out fabulous! It makes a wonderful reference book too. I do read his blog and there is some overlap but not enough to deter recommending this book. Every home cook could benefit from reading this!

  • There are so many good tricks and tips and 'whys' in this book that I don't think I will ever get through all of the recipes! The author and cook gives secrets that I don't think I would ever give up. Chili cook-off, I'm looking for the win, now, rather than just runner-up!

  • This book provides a thorough explanation on why we cook something in a certain way, based on the author's experiments.As someone who is not easily convinced by other people's methods, this book is enlightening.

  • Cookbooks are hard to rate - do you have to read every word first? To me: no, but his prose is engaging and thorough, and I've already made two recipes and they turned out great, and he starts with eggs, which is, in my books, a ballsy move as eggs are so easy to screw up.

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