Hey folks, welcome to my modern webzone. I update this place from time to time but not with regularity. If you’d like to reach me about something small Twitter is the fastest way.
I’m currently working on a children’s picture book about a young girl named Pipo. It is not a cookbook, but there is plenty of cooking involved. My partner in that project is Gianna Ruggiero, an amazing illustrator and wonderful human being.
The Food Lab Volume II is coming SOME TIME I WILL LET YOU KNOW, OK? though it will not be called that. The book will aim to teach how incorporating simple techniques and ingredients from around the world can make your home cooking both more delicious and more efficient. These days in the kitchen we have access to this vast toolset of techniques and tools, so why don’t we use them? This books aims to answer that question in the most delicious way possible. If the first book was about American food and how to cook these big project dishes, the second book is more about how I cook at home EVERY DAY. Not just when I’m entertaining.
Stay tuned and sign up for the newsletter for details as soon as they're released!
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
Wildly popular from its inception in 2009, the Food Lab column on SeriousEats.com has explored the science of home cooking with recipes and experiments every week. Now it's coming to you in a gorgeous new book form with all-new material and recipes lavishly photographed in over 900 full-color pages.
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 & 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-follow 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.
With a foreword by Jeffrey Steingarten
WINNER: JAMES BEARD AWARD, GENERAL COOKING
WINNER: IACP COOKBOOK OF THE YEAR
WINNER: TASTE TALKS COOKBOOK OF THE YEAR
A NEW YORK TIMES BEST-SELLER
AN AMAZON COOKBOOK OF THE YEAR
A LIBRARY JOURNAL COOKBOOK OF THE YEAR