The Food Lab: Better Home Cooking Through Science

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!

Insbesondere die teils wissenschaftlichen Hintergründe zum Kochen finde ich interessant. Hilft wirklich dabei Gerichte besser zu zubereiten. Die Rezepte sind eher Nebensache aber haben bisher alle gut funktioniert. Das Buch hat einen enormen Umfang und bündelt sehr viel Wissen. Es wird mich noch eine Zeit lang beschäftigen.
Ärgerlich ist, dass Amszon es auch im zweiten Anlauf nicht geschafft hat das Buch unbeschädigt zu liefern. Da es sich von der Aufmachung her schön im Regal mach stört es besonders, dass die Ecken schon eingedrückt sind.

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.

Perfectly Delivered!! Absolutely Concise Detail Instructions! Beautiful Photos. Purchase This Wonderfully Amazing Cookbook You Will Love and Appreciate This Adorable Cookbook Blessing As I Do. Excellent For Beginner Cooks!! Thank You So Much For Creating This Lovely Cookbook! I received it Thoughtfully Wrapped and Delivered Perfectly!!! TEN STARS!!!! Beautiful Big Book!!! Did Not Miss A Thing! Great Gift For Every Home!! Wedding Gift, Housewarming, Anniversary, Frist time or many times home buyers! Order Now Because You Will Be Very Happy You Did!! I am ordering more also will mail as gifts!!! Robbie