The Food Lab: Better Home Cooking Through Science

by J. Kenji Lopez-Alt, Mike Chamberlain (Narrated by)

Overview

In The Food Lab, J. Kenji Lopez-Alt 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.

Product Details

ISBN-13:	9781494539870
Publisher:	Tantor Media, Inc.
Publication date:	10/22/2019
Edition description:	Unabridged
Product dimensions:	6.40(w) x 5.30(h) x 1.60(d)

About the Author

J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column "The Food Lab." His book The Food Lab won the James Beard Award for general cooking and was named Book of the Year by the International Association of Culinary Professionals.

Mike Chamberlain is an actor and voice-over performer, as well as an AudioFile Earphones Award-winning audiobook narrator. Along with animation and video game characters, Mike performs narration and voices promos for television. He lives with his wife and daughter in Southern California.

Editorial Reviews

…the one book you must have, no matter what you're planning to cook or where your skill level falls, is J. Kenji López-Alt's The Food Lab…Don't let the word "lab" in the title scare you. As López-Alt says, "What you won't find in this book are fancy-pants recipes calling for exotic ingredients or difficult techniques or chemicals or even much special equipment beyond, say, a food processor or a beer cooler"…If you want one book to explain temperature, food safety, labeling, chemical reactions and the science of browning, rising, marinating and emulsifying, this is your book.

The New York Times Book Review - Cree LeFavour

"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."

Los Angeles Times - Russ Parsons

"The ultimate book for science nerds who cook."

Wired

"[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor."

Washington Post

"An authoritative, instant-classic reference book that’s also an engaging read."

Seattle Times

"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

"You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook."

The Chicago Tribune

"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."

San Francisco Chronicle

"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

"The Food Lab is a keeper."

Wall Street Journal - Chris Kimball