Over 1 Million Copies SoldANew York TimesBestsellerWinner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award"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

Publisher Marketing: You need The Food Lab , as J. Kenji Lopez-Alt's magnum opus is 2015's most indispensable cookbook.-- "The Chicago Tribune" Review Quotes : [ The Food Lab ] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor.-- "Washington Post" Review Quotes : 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" Review Quotes : The Food Lab is a keeper.--Chris Kimball "Wall Street Journal" Review Quotes : 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" Review Quotes : 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" Brief Description : "As Serious Eats's culinary nerd-in-residence, J. Kenji Lâopez-Alt has pondered [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] and more. In [this book], 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"--Amazon.com. Review Quotes : 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" Publisher Marketing :

Format: Hardcover | Pages: 960 | Publication Date: 2015-09-21