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J. Kenji López-Alt (Author)
The Food Lab: Better Home Cooking Through Science
A 960-page illustrated cookbook that clarifies cooking techniques through scientific explanations. Ideal for those seeking to comprehend their kitchen practices.
$33.43
This hardcover cookbook details home-cooking techniques grounded in science, explaining concepts such as why searing does not seal in juices and how heat interacts with steak. Authored by J. Kenji López-Alt, it features over 1,000 photographs to visually guide each step.
It includes conversion tables for weight, volume, and temperature, along with guidelines for those who wish to conduct their own tests. This resource is beneficial for individuals who prefer a systematic approach to cooking rather than simply following recipes.
Weighing approximately 6.5 pounds and spanning 960 pages, it serves more as a countertop reference than a book for casual reading. Consider its size if gifting to someone with limited kitchen space.
Why it works
- Clarifies the science behind cooking techniques, not just the procedures.
- Includes over 1,000 photographs for clearer guidance than text alone.
- Built-in conversion tables eliminate the need for a phone.
Who it's for
- Individuals interested in understanding the rationale behind recipes.
- Home cooks looking to advance beyond basic instructions.
What to know
- Weighs 6.5 pounds and is nearly a foot tall; consider shelf space.
- Functions more as a reference book than a quick recipe guide.
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