Read The Food Lab: Better Home Cooking Through Science Online Free - 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.
|Title||:||The Food Lab: Better Home Cooking Through Science|
|Number of Pages||:||960 pages|
September 21, 2015
Most of my favorite recipes, the ones I cook again and again, are from J Kenji Lopez-Alt's posts for Serious Eats. I have made some of his recipes upwards of twenty times, and they are always delicious. And when I saw he was publishing a cookbook, I ordered it immediately. I took it on faith that...
February 07, 2017
I am a professional cook who reads/uses a lot of cookbooks, and this is my favorite one.
This book is amazing - full of recipes for staple foods that are impeccably researched with all the reasoning for the details within each recipe explained. I'm literally reading my way through the whole book (...
October 11, 2015
Kenji = the best. I have been waiting for this one for *months*. I nearly snitched the copy the publisher had out at the booth at ALA. ok, not seriously, but the thought did cross my mind. ;)
March 27, 2017
When I brought this book home from the library, I was expecting a Cook’s-Illustrated-style analysis of food science through recipes, perhaps with a little more flavor and panache than those guys seem to be able to manage. On first flipping through the book, I thought I got what I was looking for....
January 17, 2017
I read a lot of cookbooks. Like, a lot. Like, I'm getting raised eyebrows from my husband as our floor-to-ceiling bookshelf, which is overcrowded as it is, spills out with dozens of cookbooks. "You have the internet!" he cries. "You don't need these!"
Oh, but I do.
I never give myself "credit" for...
March 25, 2017
I find this a difficult book to rate.
Pro: The book contains useful and well-researched information on how to cook different food types, and the author provides supporting evidence for why one should use a given method.
Con: Humor is subjective, and the author's sense of humor apparently differs gr...
March 24, 2016
I didn't get to read this cover to cover but I read a fair amount of it and I'm sort of obsessed. As an engineer, this book was written for people like me. People who want to understand what is going on in their pan so they can correct issues or errors or simply figure out how they can substitute...
February 15, 2016
Confession: I did not read every word of this book. I also returned it to the library without copying recipes. That being said, this is EXTREMELY well done. It's not something I want/need in my very pared down collection of four cookbooks (five if you count the manual that came with my pressure c...
March 26, 2016
(Shhh! I got this book for one reason: how to make the best biscuits in the world. I’ve taken down the relevant info and I plan to try this folding idea soon. I’ll get back with you on the result.)
November 07, 2016
This is a huge book so I didn't exactly READ the whole thing, but skimmed it and read the parts/recipes that really interested me. To really get all out of this book that you should I think you should own it. Tons of useful, interesting information about how and WHY to cook things a certain way f...