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J Kenji Lpez-Alt

The Food Lab: Better Home Cooking Through Science

J. Kenji Lpez-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Bostons finest restaurants. With an education in science and engineering and as a former Senior Editor at Cooks Illustrated and Americas Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017.

The obsessive mastermind behind one of the decades best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.

J. Kenji Lpez-Alts 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, theres one pan Lpez-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basicsthe mechanics of a stir-fry, and how to get smoky wok hei at homeyoure ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San FranciscoStyle Garlic Noodles. Lpez-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipesincluding simple no-cook sidesexplanations of knife skills and how to stock a pantry, and more than 1,000 color photographs,The Wokprovides endless ideas for brightening up dinner.

Hi, Im Kenji Lpez-Alt. Im a cookbook author, childrens book author, New York Times columnist, and restaurateur. You can read more about mehere, if you really want to.

Want to keep up with what Im doing?Sign up for my newsletter(you will only get newsletters when there is actual news to report), subscribe to myYouTube Channelfor cooking videos, or follow me onInstagramorTwitter.

My childrens book,Every Night is Pizza Night,is now available for preorder, wherever books are sold, though if you purchase it throughmy shop on , not only will a portion of sales go towards independent book shops across the country, but my full commission (10% of revenue) will also be donated directly to charitable causes. Currently those funds are being used to produce and distribute meals to folks who are in need during the ongoing pandemic.

Every Night is Pizza Nightis an illustrated story about inclusivity, community, family, and pizza. It is illustrated by my wildly talented partnerGianna Ruggiero, without whom the book would have been a few hundred black and white words. She is the one who brought the story to life. I hope you enjoy reading it with your family as much as I do.

Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is scientific fact. But when she sets out on a neighborhood-spanning quest to prove it, she discovers that best might not mean what she thought it means.

Join Pipo as she cooks new foods with her friends Eugene, Farah, Dakota, and Ronnie and Donnie. Each eating experiment delights and stuns her taste buds. Is a family recipe for bibimbap better than pizza? What about a Moroccan tagine that reminds you of home? Or is the best food in the world the kind of food you share with the people you love?

Warm and funny, with bright, whimsical illustrations by Gianna Ruggiero,Every Night Is Pizza Nightis a story about open-mindedness, community, and family. With a bonus pizza recipe for young readers to cook with their parents,Every Night Is Pizza Nightwill make even the pickiest eaters hungry for something new.

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

Wildly popular from its inception in 2009, theFood Lab has explored the science of home cooking with recipes and experiments every week. Now its coming to you in a gorgeous new book form with all-new material and recipes lavishly photographed in over 900 full-color pages.

Ever wondered how to pan-fry a steak with a charred crust and an interior thats perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac &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?

AsSerious Eatssculinary nerd-in-residence, J. Kenji Lpez-Alt has pondered all these questions and more. InThe 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 dont work that well, and home cooks can achieve far better results using newbut simpletechniques. In hundreds of easy-to-follow 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.

With a foreword by Jeffrey Steingarten

The Food Lab explains the mysteries of cooking in real-life terms. I devoured Kenjis book, fascinated and engrossed in every single pageand you will be too.

David Lebovitz, author of My Paris Kitchen

WINNER: JAMES BEARD AWARD, GENERAL COOKING

WINNER: TASTE TALKS COOKBOOK OF THE YEAR

A LIBRARY JOURNAL COOKBOOK OF THE YEAR

Chemistry and physics underlie all cooking. In this book, home cooks will learn techniques to make new recipes, and, more important, they will understand why these techniques are successful.

Nathan Myhrvold, coauthor of Modernist Cuisine

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 Ruhlmans Twenty

With this bookprecise and serious, witty and relaxedKenji joins the glittering constellation of men and women who have, over the past thirty years, brought the ancient human art of feeding ourselves into the scientific age.

Jeffrey Steingarten, food critic, Vogue

Kenji has long been a go-to resource when we are working in the kitchen and want to gain a better understanding of what we are doing. His extensive research on everything from getting the most from a pressure cooker to the science behind a better burger makes him an invaluable asset. His writing combines thorough analysis with a sense of humor, which is why we consult him all the time!

Wylie Dufresne, chef, Alder, New York

This opus is a kitchen necessity. Im putting mine on my shelf right next to my Julia Child books.

Alex Guarnaschelli, chef, Butter, New York, and host of the Food Networks Alexs Day Off

Every time I think Im an expert on an ingredient, a dish, or a technique Im inevitably schooled all over again after reading Kenjis thorough and detailed writing.

Tony Maws, chef/ownder of Craigie on Main, Cambridge, MA

Kenji is the most important recipe developer to come along in a generation.

The Food Lab is inventive, enthusiastic, and a true joy to read and use in the kitchen.

April Bloomfield, chef, the Spotted Pig, New York

The Food Lab successfully (and unpretentiously) helps the reader navigate the world of food science without sounding textbook-y or overly professional.

Mark Ladner, chef, Del Posto, New York

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, author of Liquid Intelligence and co-owner of Booker & Dax

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