The Food Lab: Better Home Cooking Through Science Description
Review“The ultimate book for science nerds who cook…. The Food Lab nicely marries the hard-science, full-on geekery of McGee with the just-tell-me-how-to-boil-an-egg utilitarianism of Mark Bittman’s How to Cook Everything.” (Joanna Pearlstein - Wired)“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)“An authoritative, instant-classic reference book that’s also an engaging read. Lopez-Alt, managing culinary director of Serious Eats, is the Science Guy of the kitchen, offering thorough investigations of the best recipes and cooking methods for everything from crispy French fries to a mind-blowing Bolognese sauce.” (Rebekah Denn - Seattle Times)“A rigorous and scientific approach to home cooking…. López-Alt is so full of enthusiasm and curiosity for his subject that he's written a page-turner.” (Lauren Salkeld - Tasting Table)“Chemistry and physics underlie all cooking. In this book, home cooks will learn techniques to make new recipes, and, more importantly, they will understand why these techniques are successful.” (Nathan Myhrvold, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist Cuisine)“Kenji is the most important recipe developer to come along in a generation.” (Ed Levine, founder of SeriousEats.com)“Rare is the work that combines extraordinary passion with such obsessive scientific rigor. The Food Lab is an uncommon and invaluable contribution to our food literature.” (Michael Ruhlman, James Beard Award–winning author of Ruhlman's Twenty)“The Food Lab is a monumental achievement. This is sure to become a must-read for anyone who cares about cooking better food.” (Dave Arnold, co-owner of Booker & Dax, author of Liquid Intelligence)
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