Finding the best food lab suitable for your needs isnt easy. With hundreds of choices can distract you. Knowing whats bad and whats good can be something of a minefield. In this article, weve done the hard work for you.
Best food lab
![[By J. Kenji Lpez-Alt] The Food Lab: Better Home Cooking Through Science (Hardcover)2018by J. Kenji Lpez-Alt (Author) (Hardcover)](https://images-na.ssl-images-amazon.com/images/I/41rnUc1XrrL.jpg)
1. The Food Lab: Better Home Cooking Through Science
Feature
W W NORTON CODescription
A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what youre planning to cook or where your skill level falls."New York Times Book Review
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 Lpez-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 dont work that well, and home cooks can achieve far better results using newbut simpletechniques. 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.
Over 1000 color photographs2. The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
Description
From the host of the television series and podcastMeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipesthe perfect holiday gift for the hunter in your lifeAs a MeatEater fan who loves to cook, I can tell you that this book is a must-have.Andrew Zimmern
When Steven Rinella hears from fans of his MeatEater show and podcast, its often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.
Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue.
Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.
Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks.
Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeo poppers made with mourning dove.
Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon.
Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia.
Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.
Whether youre cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.
Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.Guy Fieri
[A] must-read cookbook for those seeking a taste of the wild.Publishers Weekly (starred review)
3. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Feature
Salt, Fat, Acid, Heat Samin NosratDescription
Now a Netflix series!New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards
Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared Americas next great cooking teacher by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elementsSalt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of foodand anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samins own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipesand dozens of variationsto put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook youll ever need.
With a foreword by Michael Pollan.
4. Gourmet Lab: The Scientific Principles Behind Your Favorite Foods - PB290X
Description
Hands-on, inquiry-based, and relevant to every student's life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments, each of which includes a full set of both student and teacher pages, challenges students take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight a lesson's connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?
5. [By J. Kenji Lpez-Alt] The Food Lab: Better Home Cooking Through Science (Hardcover)2018by J. Kenji Lpez-Alt (Author) (Hardcover)
Feature
[By J. Kenji Lpez-Alt] The Food Lab: Better Home Cooking Through Science (Hardcover)2018by J. Kenji Lpez-Alt (Author) (Hardcover)Description
[By J. Kenji Lpez-Alt] The Food Lab: Better Home Cooking Through Science (Hardcover)2018by J. Kenji Lpez-Alt (Author) (Hardcover)6. On Eating Insects: Essays, Stories and Recipes
Feature
PHAIDONDescription
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.7. Mastering the Art of French Cooking (2 Volume Set)
Feature
Alfred a Knopf IncDescription
The perfect gift for any follower of Julia Childand any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.Volume One is the classic cookbook, in its entirety524 recipes.
Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for nearly fifty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classicwith 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of Francecooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pts and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon apptit!
8. Principles of Food Science- Lab Manual/ Workbook
Description
The Lab Manual/Workbook includes vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.
9. Lab Manual for Brown's Understanding Food: Principles and Preparation, 5th
