| Title | The Food Lab: Better Home Cooking Through Science |
| Author | J. Kenji López-Alt |
| Type | cookbook |
| Language | English |
| File Format | |
| Rating | Click to rate this post! [Total: 1 Average: 5] |
The Food Lab: Better Home Cooking Through Science The Food Lab is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains nearly 300 tasty recipes for American cuisine. The Food Lab expands on Lopez-Alt’s “The Food Lab” column on the Serious Eats blog. Lopez-Alt uses the scientific method of the cookbook to improve popular American recipes and explain the science of cooking. The Food Lab is listed on the New York Times Best Sellers List and won the 2016 James Beard Foundation Award for Best General Cookery Cookbook and the 2016 IACP Awards for Cookbook of the Year and Best Book of American cuisine.
Lopez-Alt developed the cookbook over a five-year period. He described the book not as a cookbook but as “a book for people who want to learn the hows and why’s of cooking.” The recipes at The Food Lab are arranged according to the technique used to prepare them. The cookbook also contains graphs and experiments intended to explain scientific concepts such as the difference between temperature and energy and the Leidenfrost effect.
Emily Weinstein of The New York Times wrote that “the recipes are sophisticated in their understanding of how the ingredients and techniques work,” but noted that “it is the original and living online work of Mr. Lopez-Alt that many may seem his own. even greater achievement. ” Eric Vellend of The Globe and Mail wrote that “Lopez-Alt’s relentless pursuit of perfection yields hundreds of offbeat cooking tricks.” Silvia Killingsworth wrote in The New Yorker that The Food Lab is more like a “hybrid reference text” than a cookbook, and that “Kenji’s appeal is that it channels the shameless geekery of fans around the world into cheap, everyday meals. ” Penny Pleasance of the New York Journal of Books called The Food Lab “a seminal work that is encyclopedic in scope and can be used as a reference by even the most experienced home cook.
Table of Contents
Book Summary
Ever wonder how to fry steak with a charred crust and a perfect medium-rare inside from edge to edge when you slice it? How do you make homemade mac and cheese that’s just as satisfyingly gooey and velvety as the one in the blue box, but so much tastier? How to roast a succulent, moist turkey (forget about the brine!) And use a foolproof method that works every time.
As Serious Eats resident culinary nerd, J. Kenji López-Alt has pondered all of these questions and more. At 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 conventional methods often don’t work as well, and home cooks can achieve much better results using new, but simple techniques. In hundreds of easy to make recipes with more than 1,000 full-color images, you will discover how to make foolproof hollandaise sauce in just two minutes, how to transform a simple tomato sauce into half a dozen dishes, how to make the crunchiest one. , the creamiest potato casserole ever conceived, and much more.
Book Review
Five years in the making, [The Food Lab is] the culmination of the child prodigy’s unlikely rise to cult figure and the face of a new kind of home cooking.
About The Author of The Book J. Kenji López-Alt
J. Kenji López-Alt is the best-selling author of The Food Lab and was the winner of James Beard and IACP awards. He lives in San Mateo, California.
The Food Lab: Better Home Cooking Through Science PDF
