"You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook."— The Chicago Tribune
"[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor."— Washington Post
"Loaded with fascinating information…López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking."— Russ Parsons Los Angeles Times
"Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure—and the face of a new kind of home cooking."— Tara Duggan San Francisco Chronicle
"The Food Lab is a keeper."— Chris Kimball Wall Street Journal
"The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs."— USA Today
"A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through science”—and, I would add, through the internet—is a convincing one."— New Republic
J. Kenji Lopez-Alt writes about his most consistent kitchen companion, how to become a more creative cook, and shares a few of his favorite recipes from The Wok.
There’s a Maker Movement afoot, and more than 125 million people have joined. In celebration of this movement, we’re putting on a Mini Maker Faire at ALL B&N stores nationwide from November 6-8. Click here to learn more. So, are you a maker? The word “maker” is broad—some may even say vague. But the Maker […]