- 1,000 full-color images
- Tables for weight, volume and temperature conversions
- Guidelines on how to conduct your own successful kitchen experiments
- Countless foolproof, rigorously tested recipes
- A top chef's essential kitchen gear—you might see a Thermapen!
- Step by step recipe cooking guides
With a degree from MIT and eight years in restaurant kitchens under his belt, J. Kenji López-Alt set out to document the science behind superior cooking and make it accessible to everyone. The result is a book chock full of temperature details, with tested methods and recipes made simple and accessible.
In Kenji's own words, "My job is simple: to prove to you that even the simplest of foods—hamburgers, mashed potatoes, roasted Brussels sprouts, chicken soup, even a...salad—are every bit as fascinating, interesting, storied, and delicious as what the chefs wearing the fanciest pants these days are concocting."
We are some of Kenji’s greatest fans and agree with Jeffrey Steingarten that "(We) bet you can’t read even ten pages of it without becoming a better cook." In this book he teaches with precision and wit how time, temperature, and chemistry affect your food. We’re sure this will become your new favorite authoritative text for the kitchen.
J. Kenji López-Alt is the fuel behind Serious Eats’ culinary genius. The Food Lab makes the perfect holiday gift for the cook in your family. Pick one up today!