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| Authors | J. Kenji Lopez-Alt |
|---|---|
| Country | America |
| Language | English |
| Subject | Cookbook |
| Published | 21 September 2015 (W. W. Norton & Company) |
| Media type | Print, ebook |
| Pages | 960 (print edition) |
| Award | 2016 IACP Cookbook of the Year;[1] 2016 James Beard Foundation General Cooking cookbook award[2] |
| ISBN | 978-0393081084 |
The Food Lab Better Home Cooking Through Science by J. Kenji L pez Alt.
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 savouryAmerican cuisine recipes.[3][4]The Food Lab expands on Lopez-Alt's 'The Food Lab' column on the Serious Eats blog.[3] Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes[3] and to explain the science of cooking.[5]The Food Lab charted on The New York Times Best Seller list,[6] and won the 2016 James Beard Foundation Award for the best General Cooking cookbook[2] and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.[1]
Lopez-Alt developed the cookbook over a five-year period.[4] He described the book not as a recipe book but as 'a book for people who want to learn the hows and the whys of cooking'.[4] The recipes in The Food Lab are arranged by the technique used to prepare them.[7] The cookbook also contains charts and experiments aimed at explaining scientific concepts like the difference between temperature and energy and the Leidenfrost effect.[7]
Emily Weinstein of The New York Times wrote that 'the recipes are sophisticated in their grasp of how ingredients and techniques work' but noted that 'it is Mr. López-Alt’s original, living body of work online that to many may seem like his even greater achievement'.[3] Eric Vellend of The Globe and Mail wrote that 'Lopez-Alt's relentless pursuit of perfection yields hundreds of unconventional kitchen tricks'.[5] Silvia Killingsworth wrote in The New Yorker that The Food Lab resembles a 'hybrid reference text' more than a cookbook, and that 'Kenji’s appeal is that he channels the shameless geekery of hobbyists everywhere into inexpensive, everyday foods'.[7] Penny Pleasance of the New York Journal of Books called The Food Lab 'a seminal work that is encyclopedic in scope and can be used as a reference by even the most experienced home cooks'.[8]
References[edit]
- ^ ab'IACP Cookbook Awards Winners'(PDF). International Association of Culinary Professionals. 2016. Archived from the original(PDF) on 16 June 2016. Retrieved 3 July 2016.
- ^ ab'The 2016 Book, Broadcast and Journalism Awards: Complete Winner Recap'. James Beard Foundation. 26 April 2016. Retrieved 3 July 2016.
- ^ abcdWeinstein, Emily (29 September 2015). 'In 'The Food Lab,' the Science of Home Cooking'. The New York Times. Retrieved 3 July 2016.
- ^ abcLopez-Alt, J. Kenji (21 September 2015). 'The Food Lab: The Book Has Arrived'. Serious Eats. Retrieved 3 July 2016.
- ^ abVellend, Eric (15 March 2016). 'J. Kenji Lopez-Alt's Food Lab studies the science behind good home cooking'. The Globe and Mail. Retrieved 3 July 2016.
- ^'Advice, How-To & Miscellaneous'. The New York Times. 20 December 2015. Retrieved 3 July 2016.
- ^ abcKillingsworth, Silvia (3 October 2015). 'Kenji López-Alt's Obsessive Kitchen Experiements'. The New Yorker. Retrieved 3 July 2016.
- ^Pleasance, Penny (2015). 'The Food Lab: Better Home Cooking Through Science'. New York Journal of Books. Retrieved 3 July 2016.
The Food Lab Better Home Cooking Through Science Pdf Download Youtube
General references
- Pearlstein, Joanna (24 September 2015). 'The ultimate book for science nerds who cook'. Wired. Retrieved 3 July 2016.
- 'The Food Lab: Better Home Cooking Through Science'. Publishers Weekly. 20 July 2015. Retrieved 3 July 2016.