New Republic
"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."
San Francisco Chronicle - Tara Duggan
"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."
Wall Street Journal - Chris Kimball
"The Food Lab is a keeper."
The Chicago Tribune
"You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook."
Washington Post
"[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor."
USA Today
"The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs."
Los Angeles Times - Russ Parsons
"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."
Seattle Times
"An authoritative, instant-classic reference book that’s also an engaging read."
San Francisco Chronicle
"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."
Wired
"The ultimate book for science nerds who cook."
Wired
"The ultimate book for science nerds who cook."
