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The Food Lab: Better Home Cooking Through Science Kindle Edition

by Cherie Mason (Author), J. Kenji López-Alt (Author) Format: Kindle Edition
4.9 4.9 out of 5 stars 10,411 ratings
Editors' pick Best Cookbooks, Food & Wine
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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 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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  1. Print length
    962 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    W. W. Norton & Company
  5. Publication date
    September 21, 2015
  6. File size
    188998 KB
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  1. Cooking is about transferring energy. It’s about applying heat to change the structure of molecules. It’s about encouraging chemical reactions to alter flavors and textures.
    Highlighted by 473 Kindle readers
  2. Triforce of cooking: good ingredients + good equipment + good technique = good food.
    Highlighted by 442 Kindle readers
  3. The higher the specific heat capacity of a given material, the more energy it takes to raise the temperature of that material by the same number of degrees.
    Highlighted by 398 Kindle readers
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From the Publisher

Meet the most versatile pan in your kitchen.

Editorial Reviews

Review

"Loaded with fascinating information…López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking."
― Russ Parsons, Los Angeles Times

"The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs."
― USA Today

"An authoritative, instant-classic reference book that’s also an engaging read."
― Seattle Times

"A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through science”―and, I would add, through the internet―is a convincing one."
― New Republic

"The Food Lab is a keeper."
― Chris Kimball, Wall Street Journal

"[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor."
― Washington Post

"The ultimate book for science nerds who cook."
― Wired

"You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook."
― The Chicago Tribune

"Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure―and the face of a new kind of home cooking."
― San Francisco Chronicle

About the Author

Mike Chamberlain is an actor and voice-over performer, as well as an AudioFile Earphones Award-winning audiobook narrator. Along with animation and video game characters, Mike performs narration and voices promos for television. He lives with his wife and daughter in Southern California.

J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column "The Food Lab." His book The Food Lab won the James Beard Award for general cooking and was named Book of the Year by the International Association of Culinary Professionals.

Product details

  • ASIN ‏ : ‎ B00TG24C34
  • Publisher ‏ : ‎ W. W. Norton & Company; Illustrated edition (September 21, 2015)
  • Publication date ‏ : ‎ September 21, 2015
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 188998 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 962 pages
  • Customer Reviews:
    4.9 4.9 out of 5 stars 10,411 ratings

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  1. Cherie Mason

    Cherie Mason

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  2. J. Kenji López-Alt

    J. Kenji López-Alt

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    J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.

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Customer reviews

4.9 out of 5 stars
4.9 out of 5
10,411 global ratings
Comprehensive but easy and fun read to elevate cooking
5 Stars
Comprehensive but easy and fun read to elevate cooking
I love how thorough the book is. It's not about recipes, rather it's about understanding what happens to the products from start to finish.To me it's perfect, as I like to know and understand what I'm doing and how different approaches, ingredients and technique affect my cooking.Really recommended!
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Top reviews from the United States

Susan
5.0 out of 5 stars An indispensable resource for home cooks!
Reviewed in the United States on March 30, 2024
Verified Purchase
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.
5 people found this helpful
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K. McCarthy
5.0 out of 5 stars Slide over Alton, a challenger appears. . . and he's got a HUGE new book!
Reviewed in the United States on December 30, 2016
Verified Purchase
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!
12 people found this helpful
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KATIE MAE..RMKDRM
5.0 out of 5 stars Perfect Delivery!! Excellent House Gift! Beautiful Wedding Gift! A Must Have!
Reviewed in the United States on April 15, 2024
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Perfectly Delivered!! Absolutely Concise Detail Instructions! Beautiful Photos. Purchase This Wonderfully Amazing Cookbook You Will Love and Appreciate This Adorable Cookbook Blessing As I Do. Excellent For Beginner Cooks!! Thank You So Much For Creating This Lovely Cookbook! I received it Thoughtfully Wrapped and Delivered Perfectly!!! TEN STARS!!!! Beautiful Big Book!!! Did Not Miss A Thing! Great Gift For Every Home!! Wedding Gift, Housewarming, Anniversary, Frist time or many times home buyers! Order Now Because You Will Be Very Happy You Did!! I am ordering more also will mail as gifts!!! Robbie
One person found this helpful
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jayden
5.0 out of 5 stars A must have!
Reviewed in the United States on March 24, 2024
Verified Purchase
it's completely transformed the way I approach cooking. Not only does it delve into the science behind why certain cooking techniques work, but it also offers practical, easy-to-follow recipes that have elevated my home-cooked meals to a new level. The explanations are engaging and accessible, making it a fascinating read even outside the kitchen. For anyone looking to improve their cooking skills and understand the 'whys' behind the 'hows,' this book is an invaluable resource. TRULY A MUST HAVE!!
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DeeDee TG
5.0 out of 5 stars who knew
Reviewed in the United States on March 26, 2024
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My son recommended this book. I have been cooking for a long time and some things I was doing wrong. Who knew?? Better ways of preparing things, insights on the whys on the best way to cook, and some delicious recipes. An overall interesting book.
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Julie Urick
5.0 out of 5 stars So much info!
Reviewed in the United States on April 18, 2024
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I'm only part way thru it, but it has soooo much great info! It's a very large book, quite heavy. I'm very happy with this purchase.
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Top reviews from other countries

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Diego
5.0 out of 5 stars Gran libro
Reviewed in Mexico on June 19, 2023
Verified Purchase
Muchas ideas y muchos experimentos, ojalá y hubiera versión en español, pero, siempre lo recomiendo.
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Dan Dayan
5.0 out of 5 stars Livro fantástico!
Reviewed in Brazil on July 14, 2022
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Esse livro mistura ciência (já que o autor fez eng. Química no MIT) e a arte da culinária, quebrando diversos tabus sobre comida que foram criados com o tempo.
Vale a pena ler e aprender diversas técnicas culinárias sob a ótica da ciência!
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Marta Madej
4.0 out of 5 stars Great book
Reviewed in Poland on April 1, 2024
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Love it
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Marta Madej
4.0 out of 5 stars Great book
Reviewed in Poland on April 1, 2024
Love it
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Schreibt ...
5.0 out of 5 stars Sehr interessant
Reviewed in Germany on March 30, 2024
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Insbesondere die teils wissenschaftlichen Hintergründe zum Kochen finde ich interessant. Hilft wirklich dabei Gerichte besser zu zubereiten. Die Rezepte sind eher Nebensache aber haben bisher alle gut funktioniert. Das Buch hat einen enormen Umfang und bündelt sehr viel Wissen. Es wird mich noch eine Zeit lang beschäftigen.
Ärgerlich ist, dass Amszon es auch im zweiten Anlauf nicht geschafft hat das Buch unbeschädigt zu liefern. Da es sich von der Aufmachung her schön im Regal mach stört es besonders, dass die Ecken schon eingedrückt sind.
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Fredrik Ivanov
5.0 out of 5 stars The Bible of home cooking
Reviewed in Sweden on December 13, 2023
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brilliant and MASSIVE!
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