If you are one of those people that loves to ask the question "but why"?, then this is definitely the book for you! Never taking anything at face value, Lopez-Alt looks at every aspect of cooking, dissects it into the most basic parts, and modernizes the tools and techniques for even the most tried and true cooking methods. While Lopez-Alt is a scientist at the core, this book is not fussy or pretentious and it's a truly entertaining read. We think of it as the contemporary version of The Joy of Cooking and other such bibles of the kitchen. We thought long and hard about what to pair with this massive cookbook (958 pages!) and think you will be pleased with both the contents of this masterpiece and the WLG products that complement it.
This set includes The Food Lab by J. Kenji Lopez-Alt, WLG Premium - Umami Truffle Dust, WLG Pantry - Lemon Avocado Oil (Stackable Sidekick Bottle), WLG Premium - White Balsamic of Modena (Stackable Sidekick Bottle), and WLG Premium - Black Pyramid Sea Salt.
A little more about The Food Lab...
A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
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.
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