The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt. What’s the Best Way to Grind Beef? The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!) The Pizza Lab: Which Rack Should I Put My Stone On? Should I Brine My Corn?

Sep 21, 2015 · 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.

Over 1 Million Copies Sold A New York Times Bestseller Winner 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 , The Food Lab, Better Home Cooking Through Science, J. Kenji ...

The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3] [4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3]

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Oct 20, 2015 · Buy the book The Food Lab: Better Home Cooking Through Science by j kenji lopez-alt at Indigo

Sep 21, 2015 · The Food Lab is a comprehensive guide to home cooking, featuring over 1,000 recipes, 400 techniques, and 500 food-science experiments. It provides a deep dive into the science behind each ingredient, technique, and recipe, enabling readers to develop an intuitive understanding of how food behaves.

Sep 21, 2015 · 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.