4252 Fremont Ave N, Seattle (206) 397-4271 Open by appointment only
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The Food Lab

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The Food Lab: Better Home Cooking Through Science

2015 W.W. Norton

by

PLEASE READ: Signed copies of The Food Lab are currently available. PERSONALIZED COPIES will ship/pickup after MAY 17TH. If you would like a personalized copy, please include the FIRST NAME of the person you'd like it signed to in the ORDER NOTES field at checkout by 5pm PST on THURSDAY, MAY 13TH. Thank you!

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

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.

How To Visit

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  1. Come by in person

    4252 Fremont Ave N
    Seattle, Washington, 98103

    By appointment only

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    Get us on the phone at (206) 397-4271

    or email us at info@booklarder.com

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