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W. W. Norton & Company

The Food Lab: Better Home Cooking Through Science

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Description

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 ReviewEver 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

Publisher ‏ : ‎ Norton; Illustrated edition (September 21, 2015)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 958 pages


ISBN-10 ‏ : ‎ 0393081087


ISBN-13 ‏ : ‎ 84


Item Weight ‏ : ‎ 6.56 pounds


Dimensions ‏ : ‎ 10.8 x 8 x 1.8 inches


Best Sellers Rank: #1,776 in Books (See Top 100 in Books) #79 in Cookbooks, Food & Wine (Books)


#79 in Cookbooks, Food & Wine (Books):


Customer Reviews: 4.9 4.9 out of 5 stars 10,620 ratings


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Top Amazon Reviews

    • Funny and informative fare!
Review Image by Selome B. Selome B.
This book wasn't even on my radar until my best friend mentioned that it was on sale. As an occasional collector of cookbooks, I could not pass up the opportunity for such a tome, promising a wealth and depth of techniques, modern cookery, and quality photos. I was not disappointed! It is the first book I have ever ordered online to arrive in its own factory shrinkwrap, which for some odd reason felt extra fancy. It is a HEAVY hardcover book, so beware that if you are ordering multiple items from Amazon at once, this may be at the bottom of a box you forgot was arriving! I have only just cracked it open to see if random ingredients like brandy are covered (it is). Another great treat is the voice of the author. J. Kenji López-Alt is hilarious! Just read the paragraph flexing science-y facts and wry references about asparagus on page 457! I am already excited to learn about new and exciting ways to prepare foods, better techniques, and elevated lingo for hoity-toity dinner chats (minus the cringe). ... show more
Reviewed in the United States on October 14, 2024 by Selome B. Selome B.
    • An indispensable resource for home cooks!
In the world of culinary arts, mastering the art of cooking requires more than just following recipes and hoping for the best. 'The Food Lab,' a groundbreaking cookbook by J. Kenji López-Alt, approaches home cooking with a scientific mindset, empowering home cooks to understand the underlying principles of their culinary creations. What's Inside the Food Lab? The Food Lab is a comprehensive guide to home cooking, featuring over 1,000 recipes, 400 techniques, and 500 food-science experiments. It provides a deep dive into the science behind each ingredient, technique, and recipe, enabling readers to develop an intuitive understanding of how food behaves. López-Alt meticulously explains the effects of heat, liquids, acids, and enzymes on the transformation of ingredients. He explores the role of pH in food preservation, the Maillard reaction in caramelization, and the physics of kneading dough. This scientific knowledge equips cooks with the tools to troubleshoot problems, improve techniques, and create innovative dishes. Key Principles of the Food Lab 1. Understanding Ingredients: The Food Lab breaks down the composition and properties of common ingredients, such as proteins, carbohydrates, and fats. This allows cooks to make informed choices and combine ingredients intentionally. 2. Precise Measurements: López-Alt emphasizes the importance of accurate measurements, providing precise instructions and techniques for measuring ingredients. This precision ensures consistent results and helps cooks understand the impact of each ingredient. 3. Controlled Temperature: The Food Lab stresses the significance of controlling temperature in cooking. From slow-simmered braises to crispy fried chicken, López-Alt explains how precise temperature management leads to optimal texture, flavor, and safety. 4. Cooking Techniques Demystified: The book demystifies cooking techniques by breaking them down into their individual steps. Techniques such as searing, roasting, and steaming are thoroughly explained, allowing cooks to master them with confidence. 5. Troubleshooting and Experimentation: The Food Lab encourages readers to experiment with recipes, observe the results, and troubleshoot any potential issues. López-Alt provides guidance on common problems and offers suggestions for troubleshooting and making adjustments. Benefits of Cooking with Science By embracing the scientific principles outlined in The Food Lab, home cooks can: * Improve their cooking skills: A deeper understanding of food science empowers cooks to make informed decisions and refine their techniques. * Create more flavorful dishes: By understanding the interactions between ingredients and techniques, cooks can enhance the flavors of their creations. * Cook with confidence: The scientific knowledge gained from The Food Lab instills confidence in cooks, enabling them to approach cooking with a newfound level of understanding and control. * Become more creative: By demystifying the art of cooking, The Food Lab fosters creativity and encourages experimentation, leading to innovative and delicious dishes. Conclusion 'The Food Lab' is an indispensable resource for home cooks who seek to elevate their skills and transform their kitchens into culinary laboratories. By unlocking the science behind home cooking, López-Alt empowers readers to create better, more flavorful dishes and develop a lifelong passion for the joy of cooking. ... show more
Reviewed in the United States on March 30, 2024 by Susan
    • Slide over Alton, a challenger appears. . . and he's got a HUGE new book!
This book is absolutely brilliant, and Kenji is just amazing. I'm a recent fan of Serious Eats, finding it pop up more often in recent recipe searches. Following the link, it was always a well-written article by Kenji, entertaining and ALWAYS scientific and logical, culminating in the recipe and comments by many of his undoubted loyal followers. (Kenji, if you're reading this, your Gyros loaf recipe is the holy grail of gyros loaf recipes and you instantly became my new culinary hero. I sub salt pork for the bacon though and it's flawless!) I saw an ad for this book in the margins on Serious Eats and IMMEDIATELY bought it. It is a monster tomb of information that is as well-written and entertaining as it is chock full of recipes, techniques, and helpful information. I bought a recipe book and got SO much more. Kenji is a gifted writer as well as a culinary explorer, obviously an intellectual, yet down to earth author who's created a cullinary reference book that is as easy to read as it is to just reference for a specific. I am among many things a chef, and have been cooking for decades. I was really drawn to Alton Brown's scientific approach to cooking and enjoyed his reign, learned and refined a lot of things due to his contributions . . . BUT MOVE OVER ALTON, there's a new culinary hero in town and his name is Kenji!! Regardless of what your cullinary acumen is (or you THINK it is), this book has an immense wealth of technique, direction, and most importantly, knowledge . . . new ideas and methods on many, many classics and essentials, tested in scientific method yet explained in an entertaining and "everyman" style. When you stop learning, when you think you know everything, you become obsolete eventually. This fantastic book is a tribute to that, perhaps owing it's very existence to an author who subscribes to this very concept, and we are blessed to have him. I was up until 6am laying in bed reading the book from the first page. Yes, it's that good. I HIGHLY recommend this book for both seasoned chefs and those new to the culinary calling. A beginning cook can easily access information that will almost instantly make you a better cook. Kenji explains his approach to cooking and in doing so, how to free yourself from many of the conventional ties and notions which keep cooks from learning "how to cook", and instead just follow a recipe. The book itself is very well organized and a great deal of thought went into how it was done. The indexing is thorough, and the recipes are fantastic as they begin with many basics; how to cook eggs, how to cook a steak, etc, and move into more advanced recipes using those techniques. It is a very educational book with a great deal of new techniques and approaches to creating both simple and complex foods and dishes with professional results, all written in very accessible fashion. I still can't believe what a value this book is. The physical quality of the book is absolutely top notch, it's darn near as thick and heavy as my Larousse Gastronomique!!! Just TRY to read the first 100 pages of THAT tome and stay awake!! If you are on the fence, come on down and BUY THIS BOOK!! Truly my new favorite cookbook, and I can't wait to go spend some time on Serious Eats too!! Thanks Kenji!!! This book is truly a treasure, and so are you! ... show more
Reviewed in the United States on December 30, 2016 by K. McCarthy

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