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The Food Lab

By: J. Kenji Lopez-Alt
Narrated by: Mike Chamberlain
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Publisher's Summary

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 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, 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.

PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2015 J. Kenji Lopez-Alt (P)2019 Tantor
Cooking Food & Wine Food Science Cooking Techniques
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Profile Image for chase rooks

Great book

Made me re discover my love of cooling. Only thing that could have made it better is if the author was the one narrating .

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Profile Image for Troy Ostermann

needs to be metric no good for Australian audiences or the rest of the world

knowledge of cooking and changing the way we think about the old processes of cooking and how it's not always the right way

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