J. Kenji López-Alt

The Food Lab: Better Home Cooking Through Science is On Sale Now!

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017.

FOOD LAB ERRATA

Errata found int he first printing of The Food Lab will be published here as it is identified.

 

Page 33: Incorrectly states that moist air is denser than dry air. In fact, moist air is less dense than dry air, however it does transfer heat faster than dry air so the overall lesson is correct.

Page 97: bottom right, it has a list of temperature ranges. The first says "30° to 140°F" but it should be "130° to 140°F".

Page 121: Photos 1 and 2 are reversed.

 

Page 157: Waffle batter needs only 1/2 cup of buttermilk, not 1 1/2 cups as listed.

Page 167: Sticky bun note at bottom says "place the buns in the refrigerator immediately after covering them in step 5" It should actually be "step 6."

Page 182: Legend in graph is reversed.

Page 243: Step 1 says "Adjust an oven rack to the lower-middle position and preheat the oven to 225°F." It should be 275°F.

Page 243: Step 6 says "Cover, place in the oven, and cook until the beef is completely tender (it should offer little to no resistance when you poke it with a cake tester or thin knife), about 3 hours; add the potatoes to the pot about 45 minutes before the beef is done. Remove the pot from the oven and allow to cool for 1 hour."

It should be: "Cover, leaving the lid slightly cracked, place in the oven, and cook until the beef is completely tender (it should offer little to no resistance when you poke it with a cake tester or thin knife), 3 to 4 hours; add the potatoes to the pot about 45 minutes before the beef is done. Remove the pot from the oven and allow to cool for 1 hour."

Page 265: The ingredients should list 1 1/2 tablespoons ground cumin.

Page 498: The sausages were cooked to 160°F, not 60°F as stated in the lower left paragraph.

Page 615: Missing oven directions! The first line in step 1 should be "Adjust oven rack to middle position and preheat oven to 450°F"

Page 744: The ingredients should list 1 1/2 cups whole milk