Review
“The one book you must have, no matter what you’re planning to cook or where your skill level falls.” (Cree Lefavour - New York Times Book Review)
“You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.” (Kevin Pang - The Chicago Tribune)
“I love The Food Lab.” (Yotam Ottolenghi - BBC Good Food Magazine)
“The ultimate book for science nerds who cook.” (Joanna Pearlstein - 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.” (Tara Duggan - San Francisco Chronicle)
“An authoritative, instant-classic reference book that’s also an engaging read.” (Rebekah Denn - Seattle Times)
“[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school.” (Eric Vellend - The Globe and Mail)
“The Food Lab is a keeper.” (Chris Kimball - Wall Street Journal)
“You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.” (Kevin Pang - The Chicago Tribune)
“I love The Food Lab.” (Yotam Ottolenghi - BBC Good Food Magazine)
“The ultimate book for science nerds who cook.” (Joanna Pearlstein - 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.” (Tara Duggan - San Francisco Chronicle)
“An authoritative, instant-classic reference book that’s also an engaging read.” (Rebekah Denn - Seattle Times)
“[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school.” (Eric Vellend - The Globe and Mail)
“The Food Lab is a keeper.” (Chris Kimball - Wall Street Journal)
About the Author
J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.
