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'''''The Food Lab: Better Home Cooking Through Science''''' is a 2015 cookbook written by American chef [[J. Kenji Lopez-Alt]]. The book contains close to 300 [[Savoriness|savoury]] [[American cuisine]] recipes.<ref name=nytimes>{{cite web|url=https://www.nytimes.com/2015/09/30/dining/cookbook-review-the-food-lab-j-kenji-lopez-alt.html|title=In 'The Food Lab,' the Science of Home Cooking|website=[[The New York Times]]|last1=Weinstein|first1=Emily|date=29 September 2015|access-date=3 July 2016}}</ref><ref name=seriouseats /> ''The Food Lab'' expands on Lopez-Alt's "The Food Lab" column on the [[Serious Eats]] blog.<ref name=nytimes /> Lopez-Alt uses the [[scientific method]] in the cookbook to improve popular American recipes<ref name=nytimes /> and to explain the science of cooking.<ref name=globe /> ''The Food Lab'' charted on [[The New York Times Best Seller list|''The New York Times'' Best Seller list]],<ref>{{cite web|url=https://www.nytimes.com/books/best-sellers/2015/12/20/advice-how-to-and-miscellaneous/|title=Advice, How-To & Miscellaneous|date=20 December 2015|website=The New York Times|access-date=3 July 2016}}</ref> and won the 2016 [[James Beard Foundation Award]] for the best General Cooking cookbook<ref name=beard>{{cite web|url=https://www.jamesbeard.org/blog/2016-book-broadcast-and-journalism-awards-complete-winner-recap|title=The 2016 Book, Broadcast and Journalism Awards: Complete Winner Recap|date=26 April 2016|access-date=3 July 2016|website=[[James Beard Foundation]]}}</ref> and the 2016 [[International Association of Culinary Professionals|IACP]] awards for the Cookbook of the Year and the best American cookbook.<ref name=iacp>{{cite web|url=http://www.iacp.com/documents/2016_Awards_Winners.pdf|title=IACP Cookbook Awards Winners|website=[[International Association of Culinary Professionals]]|date=2016|access-date=3 July 2016|url-status=dead|archiveurl=https://web.archive.org/web/20160616083940/http://www.iacp.com/documents/2016_Awards_Winners.pdf|archivedate=16 June 2016}}</ref>
'''''The Food Lab: Better [https://simplerecipe100.blogspot.com/2020/05/Pizza-recipe-How-to-make-pizza-at-home%20.html?m=1 Home Cooking] Through Science''''' is a 2015 cookbook written by American chef [[J. Kenji Lopez-Alt]]. The book contains close to 300 [[Savoriness|savoury]] [[American cuisine]] recipes.<ref name=nytimes>{{cite web|url=https://www.nytimes.com/2015/09/30/dining/cookbook-review-the-food-lab-j-kenji-lopez-alt.html|title=In 'The Food Lab,' the Science of Home Cooking|website=[[The New York Times]]|last1=Weinstein|first1=Emily|date=29 September 2015|access-date=3 July 2016}}</ref><ref name=seriouseats /> ''The Food Lab'' expands on Lopez-Alt's "The Food Lab" column on the [[Serious Eats]] blog.<ref name=nytimes /> Lopez-Alt uses the [[scientific method]] in the cookbook to improve popular American recipes<ref name=nytimes /> and to explain the science of cooking.<ref name=globe /> ''The Food Lab'' charted on [[The New York Times Best Seller list|''The New York Times'' Best Seller list]],<ref>{{cite web|url=https://www.nytimes.com/books/best-sellers/2015/12/20/advice-how-to-and-miscellaneous/|title=Advice, How-To & Miscellaneous|date=20 December 2015|website=The New York Times|access-date=3 July 2016}}</ref> and won the 2016 [[James Beard Foundation Award]] for the best General Cooking cookbook<ref name=beard>{{cite web|url=https://www.jamesbeard.org/blog/2016-book-broadcast-and-journalism-awards-complete-winner-recap|title=The 2016 Book, Broadcast and Journalism Awards: Complete Winner Recap|date=26 April 2016|access-date=3 July 2016|website=[[James Beard Foundation]]}}</ref> and the 2016 [[International Association of Culinary Professionals|IACP]] awards for the Cookbook of the Year and the best American cookbook.<ref name=iacp>{{cite web|url=http://www.iacp.com/documents/2016_Awards_Winners.pdf|title=IACP Cookbook Awards Winners|website=[[International Association of Culinary Professionals]]|date=2016|access-date=3 July 2016|url-status=dead|archiveurl=https://web.archive.org/web/20160616083940/http://www.iacp.com/documents/2016_Awards_Winners.pdf|archivedate=16 June 2016}}</ref>


Lopez-Alt developed the cookbook over a five-year period.<ref name=seriouseats>{{cite web|url=http://www.seriouseats.com/2015/09/the-food-lab-book-has-arrived.html|title=The Food Lab: The Book Has Arrived|website=Serious Eats|last1=Lopez-Alt|first1=J. Kenji|date=21 September 2015|access-date=3 July 2016}}</ref> He described the book not as a recipe book but as "a book for people who want to learn the hows and the whys of cooking".<ref name=seriouseats /> The recipes in ''The Food Lab'' are arranged by the technique used to prepare them.<ref name=newyorker /> The cookbook also contains charts and experiments aimed at explaining scientific concepts like the difference between temperature and energy and the [[Leidenfrost effect]].<ref name=newyorker />
Lopez-Alt developed the cookbook over a five-year period.<ref name=seriouseats>{{cite web|url=http://www.seriouseats.com/2015/09/the-food-lab-book-has-arrived.html|title=The Food Lab: The Book Has Arrived|website=Serious Eats|last1=Lopez-Alt|first1=J. Kenji|date=21 September 2015|access-date=3 July 2016}}</ref> He described the book not as a recipe book but as "a book for people who want to learn the hows and the whys of cooking".<ref name=seriouseats /> The recipes in ''The Food Lab'' are arranged by the technique used to prepare them.<ref name=newyorker /> The cookbook also contains charts and experiments aimed at explaining scientific concepts like the difference between temperature and energy and the [[Leidenfrost effect]].<ref name=newyorker />

Revision as of 12:48, 16 June 2020

The Food Lab: Better Home Cooking Through Science
AuthorsJ. Kenji Lopez-Alt
LanguageEnglish
SubjectCookbook
Published21 September 2015 (W. W. Norton & Company)
Publication placeAmerica
Media typePrint, ebook
Pages960 (print edition)
Award2016 IACP Cookbook of the Year;[1] 2016 James Beard Foundation General Cooking cookbook award[2]
ISBN978-0393081084

The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savoury American cuisine recipes.[3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog.[3] Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes[3] and to explain the science of cooking.[5] The Food Lab charted on The New York Times Best Seller list,[6] and won the 2016 James Beard Foundation Award for the best General Cooking cookbook[2] and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.[1]

Lopez-Alt developed the cookbook over a five-year period.[4] He described the book not as a recipe book but as "a book for people who want to learn the hows and the whys of cooking".[4] The recipes in The Food Lab are arranged by the technique used to prepare them.[7] The cookbook also contains charts and experiments aimed at explaining scientific concepts like the difference between temperature and energy and the Leidenfrost effect.[7]

Emily Weinstein of The New York Times wrote that "the recipes are sophisticated in their grasp of how ingredients and techniques work" but noted that "it is Mr. López-Alt’s original, living body of work online that to many may seem like his even greater achievement".[3] Eric Vellend of The Globe and Mail wrote that "Lopez-Alt's relentless pursuit of perfection yields hundreds of unconventional kitchen tricks".[5] Silvia Killingsworth wrote in The New Yorker that The Food Lab resembles a "hybrid reference text" more than a cookbook, and that "Kenji’s appeal is that he channels the shameless geekery of hobbyists everywhere into inexpensive, everyday foods".[7] Penny Pleasance of the New York Journal of Books called The Food Lab "a seminal work that is encyclopedic in scope and can be used as a reference by even the most experienced home cooks".[8]

References

  1. ^ a b "IACP Cookbook Awards Winners" (PDF). International Association of Culinary Professionals. 2016. Archived from the original (PDF) on 16 June 2016. Retrieved 3 July 2016.
  2. ^ a b "The 2016 Book, Broadcast and Journalism Awards: Complete Winner Recap". James Beard Foundation. 26 April 2016. Retrieved 3 July 2016.
  3. ^ a b c d Weinstein, Emily (29 September 2015). "In 'The Food Lab,' the Science of Home Cooking". The New York Times. Retrieved 3 July 2016.
  4. ^ a b c Lopez-Alt, J. Kenji (21 September 2015). "The Food Lab: The Book Has Arrived". Serious Eats. Retrieved 3 July 2016.
  5. ^ a b Vellend, Eric (15 March 2016). "J. Kenji Lopez-Alt's Food Lab studies the science behind good home cooking". The Globe and Mail. Retrieved 3 July 2016.
  6. ^ "Advice, How-To & Miscellaneous". The New York Times. 20 December 2015. Retrieved 3 July 2016.
  7. ^ a b c Killingsworth, Silvia (3 October 2015). "Kenji López-Alt's Obsessive Kitchen Experiements". The New Yorker. Retrieved 3 July 2016.
  8. ^ Pleasance, Penny (2015). "The Food Lab: Better Home Cooking Through Science". New York Journal of Books. Retrieved 3 July 2016.

General references

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