The Food Lab

The Food Lab

Better Home Cooking Through Science

Book - 2015
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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.
Publisher: New York, N.Y. ;, London :, W.W. Norton & Company, Inc.,, [2015]
Edition: First edition.
ISBN: 9780393081084
Branch Call Number: 664.07 LopezAlt 09/2015
Characteristics: 958 pages :,color illustrations ;,28 cm


From Library Staff

This is one for true food enthusiast who likes to know the science behind food and cooking. It's a great one to just sit down and read--and you pretty much have to be sitting while reading it because it's HUGE. The retail price for it will give you sticker shock, giving it all the more reason to ... Read More »

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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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