Description:
Editorial Reviews
Review
― The Chicago Tribune
"[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor."
― Washington Post
"Loaded with fascinating information…López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking."
― Russ Parsons, Los Angeles Times
"Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure―and the face of a new kind of home cooking."
― Tara Duggan, San Francisco Chronicle
"The Food Lab is a keeper."
― Chris Kimball, Wall Street Journal
"The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs."
― USA Today
"A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through science”―and, I would add, through the internet―is a convincing one."
― New Republic
About the Author
Reviews:
5.0 out of 5 stars A food and science geeks dream come true.
It's more of a tome than a cookbook and more of a textbook than a book full of recipes. But don't let that deter you from this masterpiece. If you enjoy science, cooking and the scientific method, this book is for you. And if you got bored reading that sentence and could give a sh-t less about science, this book is still 100% for you.Whether you hate cooking or just plain suck at it to being an experienced chef or a self described "foodie" (barf!), this book has everything to make you even better and improve your game in the kitchen.Like I said before it's much more than just a collection of recipes. The cooking techniques in this book are alone enough of a reason to purchase this book. As for the recipes, they seem to spring up as part of the techniques you'll be learning. You start out building a solid foundation of knowledge and know how to pan frying that perfect steak in such an organic progression that you'll question whether you even did what you just did. Kenji equips you with everything to make you an in home kitchen master.As for the science, well this isn't your 9th grade biology class yet it feels familiar and has you going, "Oh yeah! I remember that!" He makes it accessible to any education level. Where his knowledge of the scientific method and principles is at its best is breaking down what's happening inside and outside your food and debunking food myths. For me this was invaluable information. When you know what's happening to your food it gives you clues and markers to look for, which in turn connects you to the cooking process in such a strong way. It creates a mutualistic approach to cooking that you won't find in any other cookbook around.Then comes what I think may be the strongest part of Kenji's game, his writing style. It's engaging, witty, and honest and don't be surprised when you start uncontrollably laughing. His humor is what had me coming back to Serious Eats time and time again. Like any other person, he is strongly opinionated but doesn't beat you over the head for holding a different opinion (unless you got hoodwinked into believing bone broth is different or anything the Food Babe might have you believing). As a lover of science, he stands up to pseudoscience so he may come off strong in that sense. I, for one, appreciate the hell out of him for it.Kenji's columns have made me fall in love with cooking all over again. When he announced he was going to write a cookbook, I was irrationally excited and purchasing his book was a no brainier to me. So if you had to get one cookbook this year, I'd totally make it this one.
5.0 out of 5 stars Was this chef reading my mind when he wrote this? AMAZING cookbook!!!
FINALLY, a chef gets it!!!So many chefs write the same old boring stuff. They start off with equipment and describe it like it was a chore that they have to get out of the way. Sort of like, here's the types of pans there are and here is what they are like and maybe here's how they are used. Kenji describes it with passion giving a great story of how when he tried to reduce cream using a pot that he didn't regularly use that the cream turned out a royal greasy mess due to the pan being too thin.There are other good cookbooks out there with great recipes. And there are other ones out there that do a pretty good job of teaching how to cook and why certain things work. However, NOBODY....absolutely NOBODY I've ever seen has ever described the science behind cooking better than Kenji. He tells it so well and makes it so enjoyable and easy to read!And his understanding of the subject matter is excellent. I'm a kitchen knife enthusiast. And no other chef I've seen has really properly described the characteristics of a knife that make the best ones the best. Few go into talking about the thinness of the blade actually being a GOOD thing. But at the same time, he looks at things from the beginner level AND the pro level, showing the full grip technique for beginners along with the balanced grip that most chefs use. And he understands that a cook also has to go with what they are comfortable with, like how he talks about how his wife loves her cheap, dull, unbalanced IKEA knife.Also, don't let the title fool you. This isn't some cookbook about freezing food with liquid nitrogen and making all of these petite and crazy little dishes you'd get in some gourmet restaurant that you'd never cook at home. This cookbook is brilliantly about using science to make the dishes we like to cook and eat everyday and learn how to turn them from good to spectacular.He's also got the experience to back up what he writes. He worked his way up from small kitchens to some of the fanciest restaurants in Boston. And Boston has some very good restaurants! Then he worked for Cook's Illustrated developing great recipes. Many of you might know Cooks Illustrated for some other names like America's Test Kitchen or Cook's Country. And now he writes for seriouseats.com.I have a bunch of cookbooks, but none of them does nearly as great of a job as Kenji at explaining things. This is THE COOKBOOK of ALL COOKBOOKS if you have a passion for cooking like I do and really want to learn how to become a better cook. I'm definitely going to start following his blog and I HIGHLY RECOMMEND getting this cookbook.This isn't more of a recipe book. This is a HOW TO book that has recipes. I hope I get to see a lot more cookbooks from Kenji and I hope his publishers will let him really write what he wants to write. He's a genius chef and I'd take his cookbooks over Julia Child, Pepin, Jamie Oliver, Emeril, or any other big name cook out there. He's one chef I'd love to meet.Any of the negative reviews are undeserved. For once, we have a cookbook that is pure genius. Anybody who takes the time and reads it thoroughly and cooks from it is bound to realize it. I'm getting more out of this cookbook than dozens of others combined. He even gets into making your own sausage!About the best way I can describe this cookbook is it feels like he looked directly into the soul of cooking and wrote with the passion and understanding and genius of a chef to make a master-piece that I'll cherish for years to come.
5.0 out of 5 stars Outstanding book for the aspiring chef
Phenomenal book. Clearly written and very thorough, covering all the topics you would expect and more. Good color photography throughout. Really like the author's approach to linking the science behind the food. A very practical tome for anyone aspiring to learn more and cook better. Highly recommended!
La cuisine expliquée par un scientifique
En fait c'est un cuisinier, mais un cuisinier qui va vérifier par l'expérience et les expérience tous les mythes classiques de la cuisine. Tous les modes de cuisson sont passés en revue, expliqués et surtout amenés jusqu'à leurs perfections. Quelques recettes émaillent ce livre mais ce sont surtout les explications qui sont intéressantes et qui constituent l'originalité de ce livre.Mon seul regret est la taille de ce livre. J'aurai préféré plusieurs livres de façon à pouvoir les lire au lit, dans un fauteuil, l'amener avec moi en voyage. Ce gros livre est condamné à être lu sur une table, bien stable.
Five Stars
VERY USEFUL
One of the best cookbooks for people who like to eat
Recipes are delicious. I love that he explains why certain actions get certain outcomes so you can apply different techniques to other dishes, not just the recipes in the book. Great cookbook!
Gran libro
Gran libro de cocina. Las recetas no son de comida típica española pero hay recetas muy buenas. Pero lo mejor del libro es que explica el porque de las cosas así que te hace ser mejor cocinero y así poder usar esa información en la cocina de cada uno.
So much more than a cookbook
I think this works best for a cook who doesn't really like following recipes, but would be more comfortable experimenting based on a good bit of science backed knowledge. In just a few reads I've mastered omelets, made perfect steaks, and figured out so many tips and tricks that are now second nature to my cooking across so many dishes. I would HIGHLY recommend!
Visit the Norton Store
The Food Lab: Better Home Cooking Through Science
AED38864
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Order today to get by 7-14 business days
This item qualifies for free delivery
Imported From: United States
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Visit the Norton Store
The Food Lab: Better Home Cooking Through Science
AED38864
Quantity:
Order today to get by 7-14 business days
This item qualifies for free delivery
Imported From: United States
At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.
BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.
Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.
While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Editorial Reviews
Review
― The Chicago Tribune
"[The Food Lab] promises tried-and-tested accuracy, groundbreaking technique and inarguable results. All that, plus humor."
― Washington Post
"Loaded with fascinating information…López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking."
― Russ Parsons, Los Angeles Times
"Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure―and the face of a new kind of home cooking."
― Tara Duggan, San Francisco Chronicle
"The Food Lab is a keeper."
― Chris Kimball, Wall Street Journal
"The Food Lab is The Joy of Cooking for the modern cook, and it has something to teach even the most experienced chefs."
― USA Today
"A beautiful behemoth. . . . The Food Lab’s vision of “better home cooking through science”―and, I would add, through the internet―is a convincing one."
― New Republic
About the Author
Reviews:
5.0 out of 5 stars A food and science geeks dream come true.
It's more of a tome than a cookbook and more of a textbook than a book full of recipes. But don't let that deter you from this masterpiece. If you enjoy science, cooking and the scientific method, this book is for you. And if you got bored reading that sentence and could give a sh-t less about science, this book is still 100% for you.Whether you hate cooking or just plain suck at it to being an experienced chef or a self described "foodie" (barf!), this book has everything to make you even better and improve your game in the kitchen.Like I said before it's much more than just a collection of recipes. The cooking techniques in this book are alone enough of a reason to purchase this book. As for the recipes, they seem to spring up as part of the techniques you'll be learning. You start out building a solid foundation of knowledge and know how to pan frying that perfect steak in such an organic progression that you'll question whether you even did what you just did. Kenji equips you with everything to make you an in home kitchen master.As for the science, well this isn't your 9th grade biology class yet it feels familiar and has you going, "Oh yeah! I remember that!" He makes it accessible to any education level. Where his knowledge of the scientific method and principles is at its best is breaking down what's happening inside and outside your food and debunking food myths. For me this was invaluable information. When you know what's happening to your food it gives you clues and markers to look for, which in turn connects you to the cooking process in such a strong way. It creates a mutualistic approach to cooking that you won't find in any other cookbook around.Then comes what I think may be the strongest part of Kenji's game, his writing style. It's engaging, witty, and honest and don't be surprised when you start uncontrollably laughing. His humor is what had me coming back to Serious Eats time and time again. Like any other person, he is strongly opinionated but doesn't beat you over the head for holding a different opinion (unless you got hoodwinked into believing bone broth is different or anything the Food Babe might have you believing). As a lover of science, he stands up to pseudoscience so he may come off strong in that sense. I, for one, appreciate the hell out of him for it.Kenji's columns have made me fall in love with cooking all over again. When he announced he was going to write a cookbook, I was irrationally excited and purchasing his book was a no brainier to me. So if you had to get one cookbook this year, I'd totally make it this one.
5.0 out of 5 stars Was this chef reading my mind when he wrote this? AMAZING cookbook!!!
FINALLY, a chef gets it!!!So many chefs write the same old boring stuff. They start off with equipment and describe it like it was a chore that they have to get out of the way. Sort of like, here's the types of pans there are and here is what they are like and maybe here's how they are used. Kenji describes it with passion giving a great story of how when he tried to reduce cream using a pot that he didn't regularly use that the cream turned out a royal greasy mess due to the pan being too thin.There are other good cookbooks out there with great recipes. And there are other ones out there that do a pretty good job of teaching how to cook and why certain things work. However, NOBODY....absolutely NOBODY I've ever seen has ever described the science behind cooking better than Kenji. He tells it so well and makes it so enjoyable and easy to read!And his understanding of the subject matter is excellent. I'm a kitchen knife enthusiast. And no other chef I've seen has really properly described the characteristics of a knife that make the best ones the best. Few go into talking about the thinness of the blade actually being a GOOD thing. But at the same time, he looks at things from the beginner level AND the pro level, showing the full grip technique for beginners along with the balanced grip that most chefs use. And he understands that a cook also has to go with what they are comfortable with, like how he talks about how his wife loves her cheap, dull, unbalanced IKEA knife.Also, don't let the title fool you. This isn't some cookbook about freezing food with liquid nitrogen and making all of these petite and crazy little dishes you'd get in some gourmet restaurant that you'd never cook at home. This cookbook is brilliantly about using science to make the dishes we like to cook and eat everyday and learn how to turn them from good to spectacular.He's also got the experience to back up what he writes. He worked his way up from small kitchens to some of the fanciest restaurants in Boston. And Boston has some very good restaurants! Then he worked for Cook's Illustrated developing great recipes. Many of you might know Cooks Illustrated for some other names like America's Test Kitchen or Cook's Country. And now he writes for seriouseats.com.I have a bunch of cookbooks, but none of them does nearly as great of a job as Kenji at explaining things. This is THE COOKBOOK of ALL COOKBOOKS if you have a passion for cooking like I do and really want to learn how to become a better cook. I'm definitely going to start following his blog and I HIGHLY RECOMMEND getting this cookbook.This isn't more of a recipe book. This is a HOW TO book that has recipes. I hope I get to see a lot more cookbooks from Kenji and I hope his publishers will let him really write what he wants to write. He's a genius chef and I'd take his cookbooks over Julia Child, Pepin, Jamie Oliver, Emeril, or any other big name cook out there. He's one chef I'd love to meet.Any of the negative reviews are undeserved. For once, we have a cookbook that is pure genius. Anybody who takes the time and reads it thoroughly and cooks from it is bound to realize it. I'm getting more out of this cookbook than dozens of others combined. He even gets into making your own sausage!About the best way I can describe this cookbook is it feels like he looked directly into the soul of cooking and wrote with the passion and understanding and genius of a chef to make a master-piece that I'll cherish for years to come.
5.0 out of 5 stars Outstanding book for the aspiring chef
Phenomenal book. Clearly written and very thorough, covering all the topics you would expect and more. Good color photography throughout. Really like the author's approach to linking the science behind the food. A very practical tome for anyone aspiring to learn more and cook better. Highly recommended!
La cuisine expliquée par un scientifique
En fait c'est un cuisinier, mais un cuisinier qui va vérifier par l'expérience et les expérience tous les mythes classiques de la cuisine. Tous les modes de cuisson sont passés en revue, expliqués et surtout amenés jusqu'à leurs perfections. Quelques recettes émaillent ce livre mais ce sont surtout les explications qui sont intéressantes et qui constituent l'originalité de ce livre.Mon seul regret est la taille de ce livre. J'aurai préféré plusieurs livres de façon à pouvoir les lire au lit, dans un fauteuil, l'amener avec moi en voyage. Ce gros livre est condamné à être lu sur une table, bien stable.
Five Stars
VERY USEFUL
One of the best cookbooks for people who like to eat
Recipes are delicious. I love that he explains why certain actions get certain outcomes so you can apply different techniques to other dishes, not just the recipes in the book. Great cookbook!
Gran libro
Gran libro de cocina. Las recetas no son de comida típica española pero hay recetas muy buenas. Pero lo mejor del libro es que explica el porque de las cosas así que te hace ser mejor cocinero y así poder usar esa información en la cocina de cada uno.
So much more than a cookbook
I think this works best for a cook who doesn't really like following recipes, but would be more comfortable experimenting based on a good bit of science backed knowledge. In just a few reads I've mastered omelets, made perfect steaks, and figured out so many tips and tricks that are now second nature to my cooking across so many dishes. I would HIGHLY recommend!
Similar suggestions by Bolo
More from this brand
Similar items from “Cookbooks, Food & Wine”
Share with
Or share with link
https://www.bolo.ae/products/U0393081087