Overview

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. 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. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

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9781665208925

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Reviews

""Lopez-Alt...deftly manages to hold the reader's interest and educate without devolving into arcane ingredients or overly complicated instructions...He's genuinely interested in his material, and that enthusiasm shines through...A terrific starting point for home cooks interested in perfecting their techniques."" -- ""Publishers Weekly (starred review)"" ""The one book you must have, no matter what you're planning to cook or where your skill level falls."" -- ""New York Times Book Review""

Lopez-Alt...deftly manages to hold the reader's interest and educate without devolving into arcane ingredients or overly complicated instructions...He's genuinely interested in his material, and that enthusiasm shines through...A terrific starting point for home cooks interested in perfecting their techniques. -- Publishers Weekly (starred review) The one book you must have, no matter what you're planning to cook or where your skill level falls. -- New York Times Book Review

Author Information

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 first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife, Adriana, and daughter, Alicia. Mike Chamberlain is an actor and voice-over performer in Los Angeles whose audiobook narration has won several AudioFile Earphones Awards. His voice credits range from radio commercials and television narration to animation and video game characters. Stage trained at Boston College, he has performed works from Shakespeare and the classics to contemporary drama and comedy.

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