The Food Lab: Better Home Cooking Through Science And Thermometry

With a degree from MIT and eleven years in restaurant kitchens, who better to write a book about how science applies to everything we do in cooking? J. Kenji Lopez-Alt is the self-proclaimed nerd we can’t get enough of. With a scientific approach, Kenji has spent his career challenging traditional cooking knowledge and methods.

In his own words, “My job is simple: to prove to you that even the simplest of foods—hamburgers, mashed potatoes, roasted Brussels sprouts, chicken soup, even a g&#amn salad—are every bit as fascinating, interesting, storied, and delicious as what the chefs wearing the fanciest pants these days are concocting.”

Included in this soon-to-be-bestseller for you to feast on are:

-1,000 full-color images

-Tables for weight, volume and temperature conversions

-Guidelines on how to conduct your own successful kitchen experiments

-Countless foolproof, rigorously tested recipes

-A top chefs essential kitchen gear. (You might see a Thermapen^®!)

-Step by step recipe cooking guides.

Kenji will teach you how to:

-How to make sausages

-Five rules for better burgers

-Essential knife skills

-Where cheeses come from, and how to use them.

-What oils are best for cooking

-How to steam veggies in your microwave.

And much more.

We are some of Kenji’s greatest fans and agree with Jeffrey Steingarten that “(We) bet you can’t read even ten pages of it without becoming a better cook.” In this book, he teaches with precision and wit how time, temperature, and chemistry affect your food. We’re sure this will become your new favorite authoritative text for the kitchen.

J. Kenji Lopez-ALT is the fuel behind Serious Eats‘ culinary genius. Apply Kenji’s scientific approach to turn your own kitchen into a food lab, and start making your own discoveries!  The Food Lab makes the perfect holiday gift for the cook in your family. Pick one up today!