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The Food Lab

Better Home Cooking Through Science

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The Food Lab

By: J. Kenji Lopez-Alt
Narrated by: Mike Chamberlain
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About this listen

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

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. In The 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 don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, 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.

PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.

©2015 J. Kenji Lopez-Alt (P)2019 Tantor Cooking Food & Wine Food Science Cooking Techniques
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I now know how to cook the perfect…

Highly recommended. Informative and amusingly written. I wish the book was even longer. It’s made me into a a Kenji fan, his YouTube channel is great too it turns out. Only downside for me is that I now know how to cook the perfect steak, chicken and burger, while I don’t eat meat. Also, the narrator sounds like Kermit, once you’ve heard it…

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