The Food Lab is a cookbook by J. Kenji Lopez-Alt that applies scientific principles to home cooking. The book covers topics such as boiling, frying, and grilling, and includes recipes such as Basic Meringue Icing and Classic French Onion Soup.
For who is this book for ?
If you are the kind of person who loves to geek out in the kitchen, then The Food Lab is definitely for you. This cookbook applies scientific principles to home cooking, making it a great resource for both novice and experienced cooks. With recipes like Basic Meringue Icing and Classic French Onion Soup, The Food Lab will help you take your culinary skills to the next level.
- The Food Lab is a cookbook that applies scientific principles to home cooking.
- The book covers topics such as boiling, frying, and grilling.
- The recipes are diverse and well written.
- The book can be dense and overwhelming at times
- The recipes are not always beginner-friendly
- Some of the concepts might be difficult for some people to grasp
Learn more about the author
Kenji Lopez-Alt is the managing culinary director of Serious Eats, where he writes about food science and home cooking. He has been featured on The Today Show, Good Morning America, and other programs.
“Science is awesome. And, as it turns out, science can also make your food a whole lot better too… If you’re looking to take your kitchen skills up a notch – or two – The Food Lab should be at the top of your reading list.”
“The Food Lab is a fantastic book on the science of cooking. Kenji Lopez-Alt explains in detail how to get the perfect results from each technique, using clear and concise language that makes it easy for anyone to follow. This is an essential read for any budding cook.”
“The Food Lab is practically a science textbook masquerading as an all-encompassing cookbook on nearly everything edible. That said, Lopez-Alt’s passion and infectious curiosity for the culinary arts make this tome not only indispensable in any kitchen, but downright enjoyable to read.”
“If you’re at all interested in cooking (or eating), The Food Lab should be required reading. Kenji Lopez-Alt’s explanations of the underlying science are clear and concise without being condescending, and his recipes always work perfectly.”