The Food lab : : Better Home Cooking Through Science

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	664.07 Lo	4-week checkout	Due 04-21-2024
Downtown 2nd Floor 4-week checkout	664.07 Lo	4-week checkout	Due 05-20-2024
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / General / Lopez-Alt, J. Kenji	4-week checkout	Due 05-09-2024

Includes index.

REVIEWS & SUMMARIES

Library Journal Review
CHOICE Review
Publishers Weekly Review
Summary / Annotation
Fiction Profile
Author Notes

COMMUNITY REVIEWS

Not bad submitted by willow on July 25, 2016, 9:36am This book contains some useful information but the formatting seems a bit low-budget. It's a good book for the "cooking through science" crowd -- you know who you are! Kenji Lopez-Alt is famous for his scientific analyses on Serious Eats, and used to work for Cook's Illustrated/America's Test Kitchen, and is the one who developed the famous pie crust recipe. In this book, he spends a lot of time on meat and basically none on sweets.

Recipes that work! submitted by debacker on June 25, 2019, 1:20am After following Kenji on the Serious Eats blog, I was excited to find he had written a cookbook. I liked that the recipes are clearly written and easy to follow. I found that the ingredients for the recipes can either be found in my pantry or easy to find at the local supermarket. I tried several recipes and had success with all. My family enjoyed them so much that I have added some to our weekly meals rotation.

Food lab submitted by i'm a blobfish on June 26, 2019, 9:29pm The recipes use everyday ingredients that you don't have to search the planet for. The recipes are also easy to follow and the result is delicious. I suggest this book if you are looking to cook a main dish featuring meat or that sort.

Better submitted by smr on July 5, 2020, 10:58am Better home