The Food Lab

The Food Lab

Better Home Cooking Through Science

Book - 2015
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"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [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] and more. In [this book], 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"
Publisher: New York, NY ; London : W.W. Norton & Company, Inc., c2015.
Edition: First edition.
ISBN: 9780393081084
Characteristics: 958 pages : color illustrations ; 28 cm


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Oct 14, 2020

Some very useful advices . I wanted to learn more about meat and the science behind it . The recipes are basic , quite entry level and easy to follow. One thing I did not like was the amount of butter in baking recipes. I don’t know if this is a American thing , but even most sauces have butter on them . Other then that this books rocks

Feb 20, 2019

This is a one stop shop for learning how to prep and cook food. I’m learning so much! I will have to purchase a copy to keep since it would make a great coffee table book.

Sep 21, 2018

What's the best way to cook everything? Only one way to find out: rigorous scientific testing! The author has done all the work and gathered it all together for you to reference. I'm going to have to buy this book to keep it around.

Oct 17, 2017

This book is for people who want to know the Why of cooking methods. It is incredibly detailed, and is really more of a textbook and must weight 15 pounds. I couldn't just borrow it, I had to BUY it! (BTW, much cheaper than in store)

biblioanna Feb 24, 2017

After many trials, Kenji and is a trusted source in our house. He's the America's Test Kitchen employee who branched out into a better kitchen, his own.


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Oct 20, 2019

"The difference between screwing around and science is writing it down."
Adam Savage

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