Food Lab

958 pages, 2015

J. Kenji López-Alt

Takeaways

Description

J. Kenji López-Alt, a culinary nerd in residence at Serious Eats, has figured out how to make a steak that has a charred crust and an interior that is perfectly medium-rare from edge to edge when you cut into it; how to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time.

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. He shows that often conventional methods don't work very well and home cooks can achieve far better results using new—but simple—techniques.

Science in the Kitchen

In Food Lab, J. Kenji López-Alt takes us on a journey to explore the science behind cooking. He breaks down the chemistry of food and how it reacts under different cooking methods. This book will make you see your kitchen as a lab, where delicious experiments take place.

Myth Busting

Ever heard that searing meat seals in the juices? Or that you should add oil to pasta water to prevent sticking? Food Lab debunks these and many other cooking myths. The author uses scientific research to find the truth behind common kitchen beliefs.

Perfecting Techniques

J. Kenji López-Alt doesn't just tell you how to cook, he shows you how to perfect your techniques. From the best way to chop an onion to the ideal method for frying an egg, he provides step-by-step instructions to help you become a better cook.

Understanding Ingredients

Food Lab encourages you to look deeper into the ingredients you use. The author explains how different ingredients react under various conditions, helping you understand why certain recipes work and others don't. This knowledge can help you become more creative and confident in the kitchen.

Recipes with a Twist

The book is not just about the science of cooking, it's also packed with over 300 recipes. But these aren't your average recipes. Each one is a lesson in itself, teaching you why the recipe works. So, you're not just following instructions, you're learning and understanding the process.

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