Since I preordered The Food Lab: Better Home Cooking Through Science
And, don't be scared off by the term science. “It’s a book about learning the basic science behind food and the basic techniques behind cooking and how to apply those to your own food to make it better,” author J. Kenji Lopez-Alt told the Boston Globe.
Soon after I received my hardcover version, I bought The Food Lab's Kindle Edition
In the interest of full disclosure, Kenji was one of the editors during the years I wrote for Serious Eats. We worked for the same team and I learned a lot from his Food Lab column over there.
I also fell madly in love with his dogs from the weekly photos of them working hard around Serious Eats Headquarters. That said, our readers know I don't recommend books or other products that have not made a positive difference in my life.
Here's the 30-minute minestrone from the book.
Why I like The Food Lab
I learn things from this man. He takes the time to do the testing and research to come up with the path to a great cooking result. Then, he tells you how you can adapt it for your own needs and resources.
The thoughtfulness starts right inside the covers where that often empty space has conversion charts you'll find yourself flipping to all the time as you work in the kitchen.
Kenji is a guide rather than a dictator. And, he clearly loves food and cooking. That comes through in every page. He admits that he is not perfect in the kitchen and shares funny stories about his experience with exploding blenders and weaning his wife from her favorite Ikea knife.
He creates recipes but he also teaches techniques. For example, there is a section on how to make creamy vegetable soups without a recipe. When an appropriate opportunity arises, he'll have a section on knife skills for a particular task. If an ingredient is important and deserves a primer, he'll provide one. In the soup and stew section he has one on onions. (With our recent cold snap, I've been spending time in his Soup and Stews section.)
You'll find dozens of kitchen tips throughout the book. With these and charts, graphs, illustrations, and photographs, he communicates with people the way they learn best.
It will take me a while to read this book from cover to cover, but that is something I intend to do. (And, it's why I carry the Kindle edition on my phone.) There is a lot of goodness in these pages and I'm going to take my time and let all this knowledge simmer into my work in the kitchen.
Upcoming Boston Appearances
Kenji will be in Boston starting on Saturday. You can meet him at the following events.
BOSTON: THE BOSTON BOOK FESTIVAL
Kenji will be presenting his book at The Boston Book Festival, followed by a Q&A session and a book signing.
ALLSTON, MA: BURGERS AND FRIED CHICKEN AT ROXY'S GRILLED CHEESE
Kenji will be teaming up with his buddies from American Burger Revival for a burger and fried chicken sandwich pop-up at Roxy's Grilled Cheese in Allston. Stop by to have some tasty burgers from Richard Chudy and Sam Monsour, and Kenji's kimchi-brined double-fried hot chicken sandwiches, Animal-style fries, and more!
No tickets necessary.
Books will be on sale and he'll be signing and chatting with guests all night.
BOSTON: THE CHICKEN LAB AT THE KIRKLAND TAP AND TROTTER
Kenji will be joining his friend Chef Tony Maws at Kirkland Tap and Trotter for a southern fried chicken feast! Come join them for the best fried chicken in town, to chat, and to get your books signed.
What's on your Food Lover's shopping list?
Details:
Words: Penny Cherubino
Photos: Courtesy of J. Kenji Lopez-Alt (the one with the Kindle by Penny Cherubino)
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