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.

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Product details

Listening Length	21 hours and 22 minutes
Author	J. Kenji Lopez-Alt
Narrator	Mike Chamberlain
Audible.com.au Release Date	22 October 2019
Publisher	Tantor Audio
Program Type	Audiobook
Version	Unabridged
Language	English
ASIN	B07YZM6KHM
Best Sellers Rank	4,596 in Audible Books & Originals (See Top 100 in Audible Books & Originals) 2 in Cooking 2 in Food Science (Audible Books & Originals) 14 in Food Science (Books)

Customer reviews

5 star		90%
4 star		6%
3 star		2%
2 star		1%
1 star		1%

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For those that love cooking

Reviewed in Australia on 20 September 2019

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The detail in this book is incredible and as the owner of many cookbooks, it contains so many tips and lessons I've never come across (such as salting beaten eggs and leaving them to sit for at least 15 minutes before making an omelette - it doesn't sound all that revolutionary but it's a game changer). The only thing I'd say is that it's probably not the right book for someone who's looking for lots of quick, few ingredient weeknight meals - a lot of the recipes a bit fiddly (not necessarily because they are technically difficult but due to lots of ingredients and steps) and time consuming. That said I love this book and would strongly recommend it to anyone who wants to learn more about the science of cooking (in a captivating way), loves cooking and wants something different or simply loves reading a great cookbook (I pick it up at least one a week).

2 people found this helpful

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Harry S

Very technical and flavour-packed

Reviewed in Australia on 17 February 2020

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I used to read Kenji's column on NYT. When the book first came out I wanted to get my hands on it. But it took some persuasion from my brother in law, who cooked up some recipes from the book and shared the science behind getting them right, that I finally ordered it. This is stuff they don't even teach in culinary schools. So far every recipe I've tried has come out brilliant. I'm a stickler for lots of flavour and the techniques shared in this book truly deliver. Don't get this book for a repertoire of recipes but to work on your techniques, backed by science.

One person found this helpful

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Amazon Customer

Eggs, Eggs, and More Eggs..

Reviewed in Australia on 16 October 2020

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Wow. Just wow. I don’t know where to begin to describe how this book levelled up my cooking game just like that. Salt your scrambled eggs 15 minutes before frying. Put the egg in boiling water, switch off the stove, close the lid and wait for 7 minutes for the most shockingly creamy soft boil. Strain the outer egg white for the most picture perfect poached egg or sunny side up. This book already paid for itself in just the first hour of reading. Great for covid days if you miss restaurant grade food preparation.

One person found this helpful

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Dr J.

The perfect holiday gift

Reviewed in Australia on 31 August 2020

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Have already bought 3of these for family and plan to send a few more as holiday gifts. From cooks to scientists, The Food Lab is a great read.

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Mel

Well worth the price.

Reviewed in Australia on 7 January 2018

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Great book, filled to the brim with fascinating information and great recipes. (Kindle version.)

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Amazon Customer

Great book! Learned alot of techniques.

Reviewed in Australia on 27 July 2018

Verified Purchase

Proper way to master the basics!

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Joe

Price

Reviewed in Australia on 5 August 2020

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Good price and speed of delivery

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Daniel Poon

Best cook book

Reviewed in Australia on 10 October 2020

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Love Kenji! Best book!

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sbihi

Like other reviewers have mentioned

Reviewed in the United Kingdom on 16 September 2017

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I've been following the author's work online, and wanted to support him by buying this book. However, most---if not all---of this book is available on the Food Lab blog. Like other reviewers have mentioned, the book is rather unpolished and lacks proper editing. It reminds me of a textbook, which might be okay if the idea is to recall those MIT days, but that's not professional, either.

As books go, I would recommend Harold McGee's On Food and Cooking instead. The Food Lab is better presented as a blog than a book.

32 people found this helpful

Amazon Customer

Spectacular book. Ive bought four.

Reviewed in the United Kingdom on 29 May 2020

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This book is fantastic. I have bought copies for myself, my sister, my girlfriend and my mum. I love it. They love it. Its amazing and its the first book that I recommend to anyone who wants to fall in love with cooking.

This is the perfect book for you if:
1) You want to understand the reasons behind the cooking processes that you use, rather than just following along and doing what you're told.
2) You are a little bit "sciencey" and enjoy the idea of applying that in the kitchen.
3) You want a cook book that is a combination of science, readable anecdotes, and delicious recipes.
4) You demand that recipes work, use ingredients that you can find, are accompanied by pictures that draw you in, and require step-by-step instructions in the kitchen.

This is not to say that this is all you will ever need to cook out of, but it is a brilliant base to understand your food, cook delicious dishes from, and spark a love of cooking.

Things to be aware of:
1) This book leans towards american cooking
2) This book doesn't contain any baking/dessert recipes
3) This book is big. And i mean BIG. This isn't a draw back for me but my girlfriend struggles with the weight of it a bit.

I really can't recommend this book highly enough and hope that you buy it and enjoy it as much as I do!!

6 people found this helpful

Zoltan

Good book

Reviewed in the United Kingdom on 1 December 2018

Verified Purchase

I found this book quite interesting. It has a great amount of knowledge and experience spread throughout its pages.
there are though two major issues i have which made me give only four stars.
the first is the constant draw in of the author`s personal life with his wife, mum...etc that is just not very interesting and totally irrelevant. Most people who read a book like this are in search for knowledge not "cute stories"
The second issue i have is the amount of recipe in this book. though i have to admit I am chef and therefore most of the recipes are only useful to help me understand the book`s a preceding concepts but to be honest most are for home cooks. plus there are way too many that i personally just skipped through.
regardless it was a pleasure to read it.

7 people found this helpful

Alexander Groth

Das beste aller Kochbücher

Reviewed in Germany on 14 August 2019

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Ich besitze ungefähr 3 Meter an Kochbücher. Diese drei Meter sind nicht willkürlich und zufällig zusammengekauft, sondern die besten drei Meter an Kochliteratur, die man in BRD und USA für Geld erwerben kann. Das beste Buch von allen ist dieses. Alle Fragen, die mich jemals beschäftigt haben, werden in diesem Werk erklärt. Der Mann ist ein Genie und hat einen sehr schönen Humor. Ich lache regelmäßig beim Lesen. Kenji testet alle klassischen Rezepte, bis er sie perfektioniert hat. Er kocht Nudeln zum Beispiel in allen denkbaren Kombis (mit und ohne Salz, mit und ohne Öl, viel und wenig Wasser) und beschreibt das beste Resultat. So macht er es dann auch mit der Tonatensoße bis sie perfekt ist. Die Rezepte sind gut kochbar und die Zutatenliste meist nicht abgehoben. Zu rechthat er in den USA bei Amazon.com über 2.000 (!) Bewertungen im 5-Sterne-Bereich. Es ist das beste aller Kochbücher und lädt mit spannenden Experimenten und sehr guten Rezepten immer wieder zum Schmökern ein. Wer Englisch kann, für den ist dieses Buch Pflicht! Meine Nr. 1!

19 people found this helpful

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D. P. Ibison

Not just how, but why.

Reviewed in the United Kingdom on 11 August 2019

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If your like me you buy cook books to try different recipes from many countries, you get all of this and more from this book, but with one difference, it’s explained not only how! but why things happen. If you like a scientific point to cooking then this is the book for you. It helps explain the reason why you add this or use that. It’s heavy ( weight wise ), but it’s probably one of the best books you could buy.

2 people found this helpful

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The Food Lab: Better Home Cooking Through Science Audible Audiobook – Unabridged

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