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Ships from Amazon! Individually inspected-no major damage found. All pages, cover, spine and binding are intact and show average reading wear. No writing, underlining, notes, or highlighting on pages. Overall, great copy. Thanks for supporting our small family business! Ships from Amazon! Individually inspected-no major damage found. All pages, cover, spine and binding are intact and show average reading wear. No writing, underlining, notes, or highlighting on pages. Overall, great copy. Thanks for supporting our small family business! See less

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The Food Lab: Better Home Cooking Through Science Hardcover – Illustrated, September 21, 2015

by J. Kenji López-Alt (Author)

4.9 10,616 ratings

Editors' pick Best Cookbooks, Food & Wine

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Over 1 Million Copies Sold

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

Print length

958 pages
Language

English
Publisher

Norton
Publication date

September 21, 2015
Dimensions

10.8 x 8 x 1.8 inches
ISBN-10

0393081087
ISBN-13

978-0393081084
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Popular Highlights in this book

What are popular highlights?

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 483 Kindle readers
As far as retaining heat goes, nothing beats a good cast-iron pan. Its specific heat capacity is lower than of aluminum, but because it is so dense, for the same thickness of pan, you get about twice the heat retention capability. This is important: the pan doesn’t cool down when you add food to it.
Highlighted by 481 Kindle readers
A much better way to do it is to bring a pot of water to a boil, shut off the heat, drop the eggs into it, cover the pot to help it retain some heat, and then start the timer. Since the water in the pot gets cooler as it sits, the eggs stand much less of a chance of overcooking and turning rubbery.
Highlighted by 470 Kindle readers
Triforce of cooking: good ingredients + good equipment + good technique = good food.
Highlighted by 455 Kindle readers
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 408 Kindle readers

From the Publisher

Meet the most versatile pan in your kitchen.

Editorial Reviews

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

"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."
― Tara Duggan, San Francisco Chronicle

"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, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

Product details

Publisher ‏ : ‎ Norton; Illustrated edition (September 21, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 958 pages
ISBN-10 ‏ : ‎ 0393081087
ISBN-13 ‏ : ‎ 978-0393081084
Item Weight ‏ : ‎ 6.56 pounds
Dimensions ‏ : ‎ 10.8 x 8 x 1.8 inches

Best Sellers Rank: #810 in Books (See Top 100 in Books)
- #38 in Cookbooks, Food & Wine (Books)

Customer Reviews:
4.9 10,616 ratings

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J. Kenji López-Alt

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All three of Kenji’s books, FOOD LAB, THE WOK, and EVERY NIGHT IS PIZZA NIGHT, have been New York Times bestsellers. He writes a monthly column for the New York Times and has over a million followers on his You Tube channel. He also has a podcast with Deb Perelman of The Smitten Kitchen called The Recipe with Kenji and Deb. His first book, FOOD LAB: BETTER HOME COOKING THROUGH SCIENCE, won the James Beard Award for General Cooking, was named Book of the Year by the International Association of Culinary Professionals, and has sold over a million copies. He lives in Seattle.

Customer reviews

10,616 global ratings

How customer reviews and ratings work

Customers say

Customers find the book's information quality excellent and helpful. They say it's filled with delicious recipes and covers a comprehensive swath of classic American cooking. Readers also mention the book is easy to read, clear, and concise. They find the humor entertaining and the author's anecdotes amusing. Additionally, they say the book is worth the value, and a great investment for those looking to diversify.

AI-generated from the text of customer reviews

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Information quality Recipes Readability Humor Value for money Pictures quality Gift value Weight

744 customers mention "Information quality"741 positive3 negative

Customers find the book great for learning the science behind many of the foods we eat. They say the author's understanding of the subject matter is excellent. Readers also mention the book offers a wealth of useful, comprehensive information.

"...excited to learn about new and exciting ways to prepare foods, better techniques, and elevated lingo for hoity-toity dinner chats (minus the cringe)." Read more

"...Become more creative: By demystifying the art of cooking, The Food Lab fosters creativity and encourages experimentation, leading to innovative and..." Read more

"...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..." Read more

"...And his understanding of the subject matter is excellent. I'm a kitchen knife enthusiast...." Read more

503 customers mention "Recipes"472 positive31 negative

Customers find the recipes in the book delicious, simple, and comprehensive. They say it lays a cooking foundation through the use of scientific methods. Readers also mention the book is informative, accessible, and filled with the best versions of classic dishes they've ever tasted or made.

"...I am already excited to learn about new and exciting ways to prepare foods, better techniques, and elevated lingo for hoity-toity dinner chats..." Read more

"...* Create more flavorful dishes: By understanding the interactions between ingredients and techniques, cooks can enhance the flavors of their..." Read more

"...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..." Read more

"I think calling this a recipe book is misleading. It has some recipes, some very good ones but that is a very small portion of the book...." Read more

476 customers mention "Readability"452 positive24 negative

Customers find the book easy to read, clear, and wonderfully laid out. They appreciate the concise detail instructions and approach to writing that is fun yet comprehensive. Readers also mention the book offers practical, easy-to-follow recipes. They say the cover is simple and understated.

"...Another great treat is the voice of the author. J. Kenji López-Alt is hilarious!..." Read more

"...importance of accurate measurements, providing precise instructions and techniques for measuring ingredients...." Read more

"...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...." Read more

"...He tells it so well and makes it so enjoyable and easy to read!..." Read more

322 customers mention "Humor"322 positive0 negative

Customers find the book entertaining, enjoyable, and fun. They say the author's anecdotes are amusing and the wit is amazing. Readers also mention the book is well-written, interesting, and the recipes are delicious.

"...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...." Read more

"...He tells it so well and makes it so enjoyable and easy to read!..." Read more

"Can't explain how much I enjoyed this one.... It's incredibly nerdy and fun. This is the book I'd like to have created myself...." Read more

"...Why we do what we do when we cook. To me, it is interesting and makes me a better cook in everything I make...." Read more

119 customers mention "Value for money"99 positive20 negative

Customers find the book worth their investment. They say it's a hefty book full of beautiful pictures.

"...I currently am in culinary school and it's just amazing and the price was great. It was satisfying to open!" Read more

"...Modernist Cuisine at Home (MC@H), this book is fairly priced and does not require special chemicals, special ingredients, or..." Read more

"...Well worth it." Read more

"...I'm dismayed to see complaints on the size - it's a great value! The pictures are awesome, and his experiments are interspersed with humor...." Read more

84 customers mention "Pictures quality"82 positive2 negative

Customers find the pictures wonderful, beautiful, and interesting. They say the book has full-color photos and in-depth articles.

"...promising a wealth and depth of techniques, modern cookery, and quality photos. I was not disappointed!..." Read more

"Perfectly Delivered!! Absolutely Concise Detail Instructions! Beautiful Photos...." Read more

"...And this book is great, and beautiful, full of photos, his great sense of humor, and excellent instructions...." Read more

"...The images are beautiful, and he has an interesting way of photographing the food so it looks delicious without being intimidating...." Read more

40 customers mention "Gift value"40 positive0 negative

Customers say the book is a great gift idea for anyone who loves to cook. They also mention it's a perfect book for brides or grandparents.

"...TEN STARS!!!! Beautiful Big Book!!! Did Not Miss A Thing! Great Gift For Every Home!!..." Read more

"...It is absolutely amazing, and also a fantastic gift!! I am a scientist myself, and so the descriptions and the science behind the cooking is SO cool!..." Read more

"...Perfect gift for any foody" Read more

"...Kid going off to college? Perfect gift. Learning how to cook for yourself? You'll be getting compliments in no time...." Read more

74 customers mention "Weight"35 positive39 negative

Customers have mixed opinions about the weight of the book. Some mention it's big, heavy, and doubles as a weight for pressing tofu. However, others say it's very meat-heavy.

"...It is a HEAVY hardcover book, so beware that if you are ordering multiple items from Amazon at once, this may be at the bottom of a box you forgot..." Read more

"...Plus, the book is so massive that it can double as a weight for pressing tofu...." Read more

"...They are about 800 pages printed on coated paper stock, so the books are VERY heavy...." Read more

"...The hard cover is thick and hefty, more than I expected for the price. The paper is a nice weight and super crisp...." Read more

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Selome B.

Funny and informative fare!

Reviewed in the United States on October 14, 2024

Verified Purchase

This book wasn't even on my radar until my best friend mentioned that it was on sale. As an occasional collector of cookbooks, I could not pass up the opportunity for such a tome, promising a wealth and depth of techniques, modern cookery, and quality photos. I was not disappointed! It is the first book I have ever ordered online to arrive in its own factory shrinkwrap, which for some odd reason felt extra fancy.

It is a HEAVY hardcover book, so beware that if you are ordering multiple items from Amazon at once, this may be at the bottom of a box you forgot was arriving! I have only just cracked it open to see if random ingredients like brandy are covered (it is).

Another great treat is the voice of the author. J. Kenji López-Alt is hilarious! Just read the paragraph flexing science-y facts and wry references about asparagus on page 457!

I am already excited to learn about new and exciting ways to prepare foods, better techniques, and elevated lingo for hoity-toity dinner chats (minus the cringe).

Helpful

Susan

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.

24 people found this helpful

Helpful

K. McCarthy

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!

28 people found this helpful

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Victor

Transforma tu cocina

Reviewed in Mexico on July 10, 2024

Verified Purchase

Si alguna vez te has preguntado por qué ciertas recetas funcionan mejor que otras o qué técnicas realmente hacen la diferencia en la cocina, "The Food Lab" es el libro que estabas esperando. Escrito por el chef y científico culinario J. Kenji López-Alt, este libro es una oda a la cocina basada en la ciencia, llevando a los lectores a un viaje profundo pero accesible detrás de los principios culinarios.

Además de su enfoque educativo, "The Food Lab" está escrito de manera accesible y divertida, haciendo que la ciencia culinaria sea emocionante y comprensible para todos, independientemente de su nivel de habilidad en la cocina. Con ilustraciones claras y fotografías inspiradoras, el libro no solo enseña, sino que también inspira a los lectores a experimentar y perfeccionar sus habilidades culinarias.

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Larry Mcpherson

the product is as described, works well.

Reviewed in Canada on April 29, 2024

Verified Purchase

'This book is as good as it gets for anyone who wants to increase their knowledge of food preparation. Very readable, 958 pages of great information.

Dan Dayan

Livro fantástico!

Reviewed in Brazil on July 14, 2022

Verified Purchase

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

Great book

Reviewed in Poland on April 1, 2024

Verified Purchase

Love it