The Food Lab, J. Kenji LopezAlt
The Food Lab, J. Kenji LopezAlt
1 Rating(s)
List: $49.99 | Sale: $35.00
Club: $24.99

The Food Lab
Better Home Cooking Through Science

Author: J. Kenji Lopez-Alt

Narrator: Mike Chamberlain

Unabridged: 21 hr 23 min

Format: Digital Audiobook Download

Publisher: Tantor Media

Published: 10/22/2019

Includes: Bonus Material Bonus Material Included


Synopsis

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, 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.

About J. Kenji Lopez-Alt

J. Kenji Lopez-Alt is a chef, parent, and New York Times bestselling 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.


Reviews

Goodreads review by Michelle on September 21, 2015

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......more

Goodreads review by Jude on February 07, 2017

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......more

Goodreads review by Jonathan on January 11, 2019

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, and things like that. The biggest reason for the three stars was the blatant misogyny and general charact......more

Goodreads review by TS on June 23, 2020

I am both a geek and a nerd, and I love understanding the science of all sorts of stuff that interests me. Cooking has always been something that I enjoy on an occasional basis, but with the Covid-19 pandemic placing the entire world in lockdown mode, cooking has become an essential daily activity.......more

Goodreads review by Holly on October 11, 2015

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. ;)......more