In 'The Food Lab,' J. Kenji Lopez-Alt takes readers on a fascinating journey through the science of cooking, unraveling the hows and whys behind culinary techniques. With a perfect blend of humor and insight, he challenges traditional methods, offering innovative recipes that elevate home cooking. From the chemistry of browning to the perfect way to cook an egg, each chapter brims with unconventional wisdom. This book isn't just a collection of recipes; it’s a detailed exploration of the heart and science behind each dish. Join Kenji as he transforms everyday cooking into an extraordinary adventure that sparks curiosity and creativity in the kitchen.
By J. Kenji Lopez-Alt
Published: 2015
"Cooking is an act of science, and science is an act of discovery."
A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of 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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“Cooking is an act of science, and science is an act of discovery.”
The Food Lab
By J. Kenji Lopez-Alt
Discover a world of knowledge through our extensive collection of book summaries.
J. Kenji Lopez-Alt is a renowned chef, author, and culinary instructor known for his innovative approach to cooking. His notable works include 'The Food Lab: Better Home Cooking Through Science,' which combines detailed scientific analysis with approachable recipes, and 'Everyday Cooking: First Edition' that offers practical solutions for busy home cooks. Lopez-Alt's writing style is characterized by a blend of rigorous methodology, humor, and accessibility, making complex culinary techniques attainable for everyone. As a former chef and a former editor for Serious Eats, his insights bridge the gap between professional cooking and home kitchens, inspiring readers to explore the science behind the art of food.
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