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The Food Lab: Better Home Cooking Through Science
The Food Lab: Better Home Cooking Through Science
The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

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This is the cookbook I have always wanted to write.

PHENOMINAL!
For the Seasoned Chef or Cook or the inexperienced person wanting to know how to do anything related to cooking.
 J. Kenji Lopez-Atl Is my hero. He takes the love of food and uses science to make delicious food happen the right way. 

For years while I taught my cooking classes at Williams Sonoma, I would at track shoppers in the store by showing them how to not only cook food, but flavor it in the process of cooking it. Like carmelizing and bringing out the natural sugars and flavors, why it is so important. Or using cornstarch to thicken soups and gravy’s vs flour that takes longer to cook and thicken and results that aren’t as creamy or smooth, Yeah, this cookbook not only explains how, BUT WHY! 

So if you want to cook, learn to cook, or be a BETTER COOK
this cookbook is the one cookbook you need in your arsenal of cookbooks.
If there is one cookbook everyone should own for reference, other than Julia Childs best and original “Mastering the Art of French Cooking”, it is
THE FOOD LAB: BETTER HOME COOKING THROUGH SCIENCE
This cookbook is written so the average reader of cook can completely understand WHY we do certain things in the kitchen, or why NOT!
IT IS MY GO TO GIFT NOW FOR BRIDEL SHOWERS!


Author:
López-Alt, J. Kenji

Brand: W. W. Norton & Company

Edition: Illustrated

Features:

  • W W NORTON CO

Binding: Hardcover

Format: Illustrated

Number Of Pages: 958

Release Date: 21-09-2015

Part Number: Over 1000 color photographs

Details: Product Description 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. Over 1000 color photographs Review "You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook." ― The Chicago Tribune "[ 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 "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 "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 "An authoritative, instant-classic reference book that’s also an engaging read." ― Seattle Times " The Food Lab is a keeper." ― Chris Kimball, Wall Street Journal " 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 "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 About the Author J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

EAN: 9780393081084

Package Dimensions: 10.8 x 8.7 x 1.9 inches

Languages: English

Every product is unique, just like you. If you're looking for a product that fits the mold of your life, the The Food Lab: Better Home Cooking Through Science is for you.

Inventory Last Updated: Nov 28, 2022