The Food Lab

The Food Lab

A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York ...

Author: J. Kenji Lopez-Alt

Publisher: National Geographic Books

ISBN: 9780393081084

Category: Cooking

Page: 0

View: 897

A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review 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 López-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 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.
Categories: Cooking

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science

Fast-cooking methods include pan-searing, grilling, broiling, and sautéing, and they are reserved for tender cuts of meat like prime rib, pork chops, chicken breasts, beef steaks, lamb chops, and, yes, hamburgers.

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

ISBN: 9780393249866

Category: Cooking

Page: 960

View: 721

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review 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 López-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 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.
Categories: Cooking

The Wok

The Wok

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and ...

Author: J. Kenji López-Alt

Publisher: National Geographic Books

ISBN: 9780393541212

Category: Cooking

Page: 0

View: 748

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
Categories: Cooking

The Perfect Omelet Essential Recipes for the Home Cook

The Perfect Omelet  Essential Recipes for the Home Cook

David Rosengarten, Taste: One Palate's Journey Through the World's Greatest Dishes (New York: Random House, 1998), 119. ... For a very useful discussion, see J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science (New ...

Author: John E. Finn

Publisher: The Countryman Press

ISBN: 9781581575071

Category: Cooking

Page: 240

View: 889

A charmingly illustrated ode to omelets with step-by-step techniques and 100 recipes The omelet is at once simple and complex, delicious at any time. John Finn’s mother was certainly a fan—she spent years searching for the perfect technique and has passed her knowledge, and her passion, to her son. Here Finn provides instructions for four master recipes—the classic French omelet nature, an American diner omelet, a frittata, and a dessert omelet—and delectable variations on each, including: Omelet Bonne Femme (potatoes, bacon, and onion) Many Mushrooms Omelet Tortilla with Caramelized Onions and Serrano Ham Chocolate Soufflé Omelet Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelet.
Categories: Cooking

Sous Vide Cooking Made Simple

Sous Vide Cooking Made Simple

Many are downright daunting for the average home cook, but it's great to see what's possible with sous vide. ... the former editor at Cook's Illustrated magazine and author of The Food Lab: Better Home Cooking Through Science, ...

Author: Christina Wylie

Publisher: Voyageur Press

ISBN: 9780760369234

Category: Cooking

Page: 192

View: 463

The sous vide, the affordable and revolutionary cooking device now available everywhere, cooks any food for every meal to perfection. In this simple and easier-to-use edition of The Sous Vide Kitchen, join Anova sous vide recipe developer, Christina Wylie, and take your skills to the next level! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods, including eggs, vegetables, and more. Now you can do the same in your home kitchen! Use sous vide to make the perfect breakfast of soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 70 recipes to explore, this book will help you get the most out of sous vide.
Categories: Cooking

The Sous Vide Kitchen

The Sous Vide Kitchen

Techniques, Ideas, and More Than 100 Recipes to Cook at Home Christina Wylie ... It's where Kenji, the former editor at Cook's Illustrated magazine and author of The Food Lab: Better Home Cooking Through Science, tests out all sorts of ...

Author: Christina Wylie

Publisher: Voyageur Press (MN)

ISBN: 9780760352038

Category: Cooking

Page: 291

View: 488

Learn how to cook sous vide, where food is sealed in a plastic bag and submerged in hot water for long, slow cooking. The result: reliably juicy meat and tender vegetables.
Categories: Cooking

Serious Eater

Serious Eater

A Food Lover's Perilous Quest for Pizza and Redemption Ed Levine ... Kenji worked really hard on his book proposal for The Food Lab: Better Home Cooking Through Science—“the book that [geeky British celebrity chef] Heston Blumenthal ...

Author: Ed Levine

Publisher: Penguin

ISBN: 9780525533559

Category: Cooking

Page: 288

View: 681

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns
Categories: Cooking

The Wok Recipes and Techniques

The Wok  Recipes and Techniques

Since writing my first book, The Food Lab: Better Home Cooking Through Science, lot of things have a changed. I spent several years living in San Mateo, California, before moving to Seattle. I now have a normal-sized American kitchen ...

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

ISBN: 9780393541229

Category: Cooking

Page: 672

View: 325

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
Categories: Cooking

Food Science and the Culinary Arts

Food Science and the Culinary Arts

J. Food Compos. Anal. 18 (1), 39–46. Lo ́pez-Alt, J.K., 2015. The Food Lab: Better Home Cooking Through Science. WW Norton & Company, New York, NY. Lung, Y.L., 2015. Molecular Gastronomy. Department of Chemistry, HK University of ...

Author: Mark Gibson

Publisher: Academic Press

ISBN: 9780128118177

Category: Technology & Engineering

Page: 528

View: 997

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science
Categories: Technology & Engineering

Cookies Beer

Cookies   Beer

A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released by W. W. Norton. Tracy Marcello Tracy Marcello is the marketing ...

Author: Jonathan Bender

Publisher: Andrews Mcmeel+ORM

ISBN: 9781449474317

Category: Cooking

Page: 144

View: 203

Whether you're a baker or a drinker with a baking problem, these pages will provide a series of guideposts for how to put together forty rockin' cookies--collected from celebrated chefs, bakers, and bakeries across the country--with craft beer. The information provides the building blocks for then experimenting with your own cookie and beer combinations. Each cookie, like Steven Satterfield's Chocolate-Almond, Coconut Macaroons, gets its own specific beer (Avery's Brewery Company's The Reverend) as well as a general style pairing (a quadrupel). Along the way, Cookies & Beer will teach you how to make your own beer syrup for beer milkshakes, make it a night of Girl Scout cookies and beer, and even how to acquire and bake with spent grain (the by-product of beer brewing). And in the end, when you're ready for it, eight cookie recipes actually made with beer and devised by some of the vanguard craft breweries in the United States, are waiting to be baked. This is Cookies & Beer. And you, are about to be popular.
Categories: Cooking