The Food Lab: Better Home Cooking Through Science

I got this cookbook & I haven’t had a bad recipe yet. I won’t take a star off for this but I will say many of the recipes create multiple servings so this isn’t always so good for someone who lives alone like myself. The steak is far better than any restaurant preparation I’ve EVER had & I’ve made it multiple times now. Same goes for the salmon. I’ve learned things about making eggs that I never knew. Anyone without a real interest in cooking like myself will do well to invest in this book & maybe none other. 😉

The Overview:"The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt is not just a cookbook; it's an extensive guide that marries science with culinary arts. I purchased this book as a gift for a food enthusiast, and here's why it was a hit:The Good:Comprehensive Content: This book is a tome of knowledge, covering a vast array of cooking techniques, recipes, and scientific explanations behind why we cook the way we do. It's perfect for those who want to understand the "why" as well as the "how" of cooking.Visual Appeal: The book itself is thick and beautifully presented, with hundreds of full-color photographs that not only illustrate the recipes but also the science behind them. It looks and feels like a premium publication, making it a joy to browse through.Educational and Practical: Each recipe comes with detailed instructions, variations, and notes on what can go wrong, teaching cooks to troubleshoot and innovate. The author's approach demystifies cooking, making it accessible to both beginners and seasoned chefs.Gift-Worthy: My friend, a self-proclaimed "foody," was thrilled with the gift. The combination of science, detailed recipes, and the sheer volume of content made it a standout present for anyone passionate about cooking.The Not-So-Good:Size and Weight: Its thickness is both a pro and a con. While it's packed with information, it's not the most portable book, which might be a minor issue if you're looking for something to take on the go or fit into a small kitchen space.Overall:"The Food Lab" is a masterpiece for anyone who loves to cook, learn, and experiment in the kitchen. Its blend of science and practical cooking advice makes it invaluable. The only downside is its size, but for someone who appreciates culinary literature, this is a minor detail.Pros:Extensive, well-explained content with a scientific approachBeautifully designed with high-quality photosIdeal for both learning and practical cookingAn excellent gift for food enthusiastsCons:Very thick and heavy, less ideal for portabilityConclusion:If you're looking to gift something that will both inspire and educate, "The Food Lab" is an exceptional choice. It's not just a cookbook; it's an educational journey through the science of cooking that will be appreciated by anyone who loves to delve deep into the art of food preparation.

This book is so informative! It has so much in it. I was looking for a book to learn more about cooking so I can expand my skills. This is like a dictionary for cooking. It's has quite a few recipes for each section. Explains things very well. Has questions and answers with examples provided. This thing is great. 10/10 would recommend for someone who doesn't know all the deets of cooking like me.

I’m only on page 43 but I can tell you this book has already saved my life. I’ve been cooking for myself for 6 years now and even though I’ve definitely grown from when I first started there’s consistent issues. For instance, I cannot, for the life of me make a decent pancake. No matter what I do, make mix from scratch, from a box, low heat, high heat, different pans, smaller sizes, etc. it always came out burnt yet raw. I had a similar issue with steaks and would frequently end up eating well done rather than the medium rare I intended.Another goal I’ve always had is to understand how my grandmother can cook something delicious from what’s in her fridge at the moment but even when I follow a recipe to the letter my food comes out crap.Just in the brief time I have had this book it’s explained so much that could’ve went wrong in any of these instances. From the skillet I was using to the lack of accurate temps and/or weights. As an everyday person I don’t have the time or the money to conduct my own experiments. This book lays them out for you both in technical and laymen’s terms enabling you to cook with more thought and consistency.I also like how honest the author is. Too often with food and cooking people market their opinions as gospel truth. Lopez-Alt is right, skepticism, experimentation are the basis of any science and you shouldn’t expect to know everything even from one great book. He doesn’t try to push you anything, whether thats fancy tools or ingredients (which I also greatly appreciate living in a food dessert) he just wants you to understand what’s happening when you cook and how to get the results you want based on literal evidence.Buy it for yourself, for your kids, for your friends, your neighbors, literally anyone. You “can’t cook”? Well if you can read this you’ll definitely give it another go.P.S. Only negative is that the gold lettering came off easy. Since I intend to cook through this anyways and get a little messy it’s okay but definitely ruins its aesthetic a bit.

She loved the book perfect gift

This is a must have for anyone looking to perfect their cooking.