Free PDF The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt
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The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt
Free PDF The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt
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Review
“You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.†- The Chicago Tribune“[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor.†- Washington Post“The ultimate book for science nerds who cook.†- Wired“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“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.†- San Francisco Chronicle“An authoritative, instant-classic reference book that’s also an engaging read.†- Seattle Times“The Food Lab is a keeper.†- Chris Kimball, Wall Street Journal“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“A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through scienceâ€â€•and, I would add, through the internet―is a convincing one.†- New Republic
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About the Author
J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.
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Product details
Hardcover: 958 pages
Publisher: W. W. Norton & Company; 1st edition (September 21, 2015)
Language: English
ISBN-10: 0393081087
ISBN-13: 978-0393081084
Product Dimensions:
10.8 x 8 x 1.8 inches
Shipping Weight: 6.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
1,983 customer reviews
Amazon Best Sellers Rank:
#580 in Books (See Top 100 in Books)
It's a nice, presentable book. It has clear photos and directions. I received mine in perfect condition. Nothing could be better. I'm happy and satisfied with it. But I only have browsed over a few pages and tried his "Classic Genovesse Pesto (page 709). It's good but too salty. I don't think there's a need to add "Kosher salt" with the 2 ounces of Parmigiana-Reggiano as it is already more than salty in that amount. In fact, it is too salty that I ended up adding lemon juice suddenly to repair the damage of its saltiness. It would be better if he makes a side note regarding the possible result of its ingredients that in this case, to put salt is optional and perhaps put less Parmigiana-Reggiano?In summary, as much as I love Science and have a degree in Bachelor Science, etc, there is no absolutely perfect recipe that is based on pure science. In fact, I succeeded more in using my instinct, experience, observation, and palate. Nevertheless, I still like this book for what its worth. Since I only read few pages at this point, I still have to see the foul language he used as noted by other reviewers. Of course, I prefer a decent book. Foul language has never entertained me.
I have been waiting for this book to come out and it exceeds my expectations! "The Food Lab" by Lopez-Alt is a dense collection of science based tips, explanations, techniques, and recipes for the home cook. This is a must have reference and cookbook for home cooking enthusiasts.I really like the way this book has been laid out:- The introduction is a modest overview of the author and his background followed by some really helpful information on equipment (such as an explanation on techniques for holding knives, how heat transfers through metal for consideration in what type of pan to use, essential equipment to have in your kitchen, and how to store and organize your fridge and pantry).- Recipes in subsequent chapters are divided by meal type. Technique tips and explanations are dispersed through the recipes in every chapter. * The breakfast chapter is lengthy and starts with explaining eggs - their composition and properties related to how they change when they cook, whether brown eggs are healthier than white eggs, how to hard or soft boil an egg,... and much more.There is a great range of recipes including numerous egg dishes, bacon, pancakes, biscuits, and hot chocolate. * Soups and Stews has an in depth explanation of stock followed by recipes including black bean soup, tomato soup with grilled cheese, chicken, and dumplings, chili, and French onion soup. * Meat recipes characterized by how to "Fast Cook" in 30 minutes or less for a variety of steak, pork chops, chicken, and fish recipes. * Cooked Vegetables has a great range of side dishes such as Brussels sprouts, Mexican street corn salad, roasted cauliflower, mashed potatoes, glazed carrots, and quite a few more recipes. * The Ground Meat chapter explains not only how to grind your own meat, but how to season it as well as recipes for making and cooking sausage, meat loaf, and burgers. * There is a Roasts chapter for poultry, lamb, and pork. There is a ton of great instructions and tips in this chapter that could be used for making a Thanksgiving meal (with recipes of course as well). * The Pasta chapter covers details around boiling pasta and how he tested different techniques to determine the best way to cook pasta. Recipes in this chapter include mac 'n' cheese, risotto, linguine with clams, lasagna, and spaghetti. * The Salad chapter emphasizes picking the right types of greens, the complimenting salad dressing tastes, and accompanying textures to add to make a perfect salad. This chapter has recipes such as tomato and mozzarella salad, iceberg wedge, beet and goat cheese salad, potato salads, and coleslaw. * The final Frying chapter covers types of oil to fry with and different types of vessels to fry in. Recipes included here are French fries, chicken, fish, and onion rings.- The front and back book covers insides have conversion tables to be opened or flipped to quickly as a reference.This book is over 900 pages and has a ton of photos both for techniques and presentations. The author's tone is filled with humor and is not pretentious. The explanations are really clear and educational.I will be updating this review further as I make recipes within the cookbook. I recommend this book to all experience levels of cooks as well as science-minded people.
This is a cook book that everyone must buy. It is absolutely amazing, and also a fantastic gift!! I am a scientist myself, and so the descriptions and the science behind the cooking is SO cool! Great gift for scientist friends in particular!! I have attached a few photos of some of the things I have prepared from the cook book and Kenji's website. The meals I have prepared have turned out absolutely delicious, AND they look very much like his professional photos too!!! This is the first time where I've followed the recipe, and what I make looks like what the authors made! This book is absolutely amazing. It will educate you, it will make you a smarter and more confident chef, and it will absolutely entertain you! Kenji has some subtle jokes throughout and some extremely cute pictures of dogs. Awesome book and will be purchasing for family and friends as gifts!
If you can overlook the preening sanctimony of the virtue-signaling author (and good luck with that), you will find this book quite useful. However, there is literally zero reason to purchase it though, as every single one of the recipes is available on his website.
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