The Food Lab

The Food Lab Better Home Cooking Through Science

Whether he's boiling hundreds of eggs to figure out what really makes their shells stick or frying up dozens of steaks to debunk long-held myths, J. Kenji López- Alt shows that home cooks don't need a state-of-the-art kitchen to cook pitch-perfect meals. In a unique book centered on beloved American dishes such as prime rib roast, Caesar salad, and buttermilk biscuits, Kenji explores the science behind searing, baking, blanching, and roasting. In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make scrambled eggs extra fluffy or creamy, and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practiced chef, The Food Lab gives readers practical tools and new approaches that they can apply the next time they step into the kitchen.
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Dana Kraft@dkatx
3 stars
Aug 15, 2022
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Bryan Alexander@bryanalexander
5 stars
Jul 29, 2021
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Kym@kym
4 stars
Nov 5, 2022
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Christian Bager Bach Houmann@cbbh
5 stars
Jul 20, 2024
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Alan@alancph
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Aug 18, 2023
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Marc Dabringhaus@bookcook
5 stars
Jul 3, 2023
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Megan P@mbpaulini5
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Jun 5, 2023
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Mike Engel@vegemike
5 stars
Jan 19, 2023
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Alex Spurrier@alspur
4 stars
Oct 15, 2022
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Ethan Hussong@ehussong
5 stars
Aug 29, 2022
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5 stars
Aug 25, 2022
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5 stars
Aug 1, 2022
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Zane Shannon@zcs
4 stars
Jul 14, 2022
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May 29, 2022
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Joe Zimet@jz
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Mar 16, 2022
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Yeng Tan@yengtan
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Mar 10, 2022
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Jaurtzie @jaurtzie
4 stars
Feb 26, 2022
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4 stars
Sep 27, 2021
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4 stars
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Faheem Kajee@faheem
5 stars
Aug 16, 2021
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Anna Pinto@ladyars
5 stars
Aug 3, 2021
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Levi Nelson@levinelson
5 stars
Jun 18, 2021