The Food Lab

The Food Lab

Better Home Cooking Through Science

Book - 2015
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WW Norton
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.
A New York Times BestsellerWinner 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

Baker & Taylor
Collects easy-to-prepare, illustrated recipes for practicing simple, fool-proof techniques, based on the science of cooking, for creating great food, including blanching, defatting stock, emulsions, and knife skills.

Publisher: New York, NY ; London : W.W. Norton & Company, Inc., [2015]
Edition: First edition
ISBN: 9780393081084
Branch Call Number: 641.5 L881f
Characteristics: 958 pages : color illustrations ; 28 cm


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Oct 17, 2017

This book is for people who want to know the Why of cooking methods. It is incredibly detailed, and is really more of a textbook and must weight 15 pounds. I couldn't just borrow it, I had to BUY it! (BTW, much cheaper than in store)

biblioanna Feb 24, 2017

After many trials, Kenji and is a trusted source in our house. He's the America's Test Kitchen employee who branched out into a better kitchen, his own.


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