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The Food Lab: Better Home Cooking Through Science

May 31, 2016 |

The Food LabThe cover may look bland; what’s inside The Food Lab: Better Home Cooking Through Science is definitely yummy! 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? Are you the kind of person who needs to know, “Why…?” This may be the ultimate cookbook for you.

Serious Eats’s culinary nerd-in-residence, J. Kenji Lopez-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 with over 1,000 full-color images, 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.”