“Chemistry and physics underlie all cooking. In this book, home cooks will learn techniques to make new recipes, and, more important, they will understand why these techniques are successful.”

“Rare is the work that combines extraordinary passion with such obsessive scientific rigor. The Food Lab is an uncommon and invaluable contribution to our food literature.”

“With this book—precise and serious, witty and relaxed—Kenji joins the glittering constellation of men and women who have, over the past thirty years, brought the ancient human art of feeding ourselves into the scientific age.”

“Kenji has long been a go-to resource when we are working in the kitchen and want to gain a better understanding of what we are doing. His extensive research on everything from getting the most from a pressure cooker to the science behind a better burger makes him an invaluable asset. His writing combines thorough analysis with a sense of humor, which is why we consult him all the time!”

“This opus is a kitchen necessity. I’m putting mine on my shelf right next to my Julia Child books.”

“Every time I think I’m an expert on an ingredient, a dish, or a technique I’m inevitably schooled all over again after reading Kenji’s thorough and detailed writing.”

“Kenji is the most important recipe developer to come along in a generation.”

“The Food Lab is inventive, enthusiastic, and a true joy to read and use in the kitchen.”

“The Food Lab successfully (and unpretentiously) helps the reader navigate the world of food science without sounding textbook-y or overly professional.”

“The Food Lab is a monumental achievement. This is sure to become a must-read for anyone who cares about cooking better food.”