{"product_id":"the-food-lab-better-home-cooking-through-science","title":"The Food Lab: Better Home Cooking Through Science (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tYou need \n\u003cem\u003eThe Food Lab\u003c\/em\u003e, as J. Kenji Lopez-Alt's magnum opus is 2015's most indispensable cookbook.-- \"The Chicago Tribune\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t[ \n\u003cem\u003eThe Food Lab\u003c\/em\u003e] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor.-- \"Washington Post\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLoaded with fascinating information...López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.--Russ Parsons \"Los Angeles Times\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eThe Food Lab\u003c\/em\u003e is a keeper.--Chris Kimball \"Wall Street Journal\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eThe Food Lab\u003c\/em\u003e is \n\u003cem\u003eThe Joy of Cooking\u003c\/em\u003e for the modern cook, and it has something to teach even the most experienced chefs.-- \"USA Today\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA beautiful behemoth. . . . \n\u003cem\u003eThe Food Lab\u003c\/em\u003e's vision of \"better home cooking through science\"--and, I would add, through the internet--is a convincing one.-- \"New Republic\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As Serious Eats's culinary nerd-in-residence, J. Kenji Lâopez-Alt has pondered [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] and more. In [this book], 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\"--Amazon.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFive years in the making, [ \n\u003cem\u003eThe Food Lab\u003c\/em\u003e is] a culmination of the wunderkind's unlikely ascent into a cultish figure--and the face of a new kind of home cooking.--Tara Duggan \"San Francisco Chronicle\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eEver 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?\u003c\/p\u003e\n\u003cp\u003eAs Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In \u003cem\u003eThe Food Lab\u003c\/em\u003e, 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 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/15\/2015 pg. 108 (EAN 9780393081084, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/20\/2015 (EAN 9780393081084, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eDiscover\u003c\/span\u003e 10\/01\/2015 pg. 16 (EAN 9780393081084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 09\/29\/2015 (EAN 9780393081084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 11\/02\/2015 pg. 44 (EAN 9780393081084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/06\/2015 pg. 21 (EAN 9780393081084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 12\/15\/2015 (EAN 9780393081084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eChoice\u003c\/span\u003e 05\/01\/2016 (EAN 9780393081084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780393081084, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eLópez-Alt, J Kenji\u003cbr\u003e\n\u003cstrong\u003eJ. Kenji López-Alt\u003c\/strong\u003e is a chef, parent, and \n\u003cem\u003eNew York Times\u003c\/em\u003e best-selling author of \n\u003cem\u003eThe Food Lab\u003c\/em\u003e, \n\u003cem\u003eThe Wok\u003c\/em\u003e and \n\u003cem\u003eEvery Night Is Pizza Night\u003c\/em\u003e. He is a wildly popular \n\u003cem\u003eNew York Times\u003c\/em\u003e food columnist; cohost of \n\u003cem\u003eThe Recipe\u003c\/em\u003e podcast with Deb Perelman; and host of \n\u003cem\u003eKenji's Cooking Show\u003c\/em\u003e, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":51085988167958,"sku":"SPTM-9780393081084","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780393081084_spiral.png?v=1774949697","url":"https:\/\/lusper.myshopify.com\/products\/the-food-lab-better-home-cooking-through-science","provider":"Lusperbooks","version":"1.0","type":"link"}