| 词条 | The Food Lab |
| 释义 |
|name=The Food Lab: Better Home Cooking Through Science | image = The Food Lab.jpg |authors=J. Kenji Lopez-Alt |illustrator= |language=English |country=America |subject=Cookbook |published=21 September 2015 (W. W. Norton & Company) |media_type=Print, ebook |pages=960 (print edition) |award=2016 IACP Cookbook of the Year;[1] 2016 James Beard Foundation General Cooking cookbook award[2] |isbn=978-0393081084 }}The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savoury American cuisine recipes.[1][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog.[1] Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes[1] and to explain the science of cooking.[7] The Food Lab charted on The New York Times Best Seller list,[2] and won the 2016 James Beard Foundation Award for the best General Cooking cookbook[3] and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.[4] Lopez-Alt developed the cookbook over a five-year period.[5] He described the book not as a recipe book but as "a book for people who want to learn the hows and the whys of cooking".[5] The recipes in The Food Lab are arranged by the technique used to prepare them.[13] The cookbook also contains charts and experiments aimed at explaining scientific concepts like the difference between temperature and energy and the Leidenfrost effect.[13] Emily Weinstein of The New York Times wrote that "the recipes are sophisticated in their grasp of how ingredients and techniques work" but noted that "it is Mr. López-Alt’s original, living body of work online that to many may seem like his even greater achievement".[1] Eric Vellend of The Globe and Mail wrote that "Lopez-Alt's relentless pursuit of perfection yields hundreds of unconventional kitchen tricks".[6] Silvia Killingsworth wrote in The New Yorker that The Food Lab resembles a "hybrid reference text" more than a cookbook, and that "Kenji’s appeal is that he channels the shameless geekery of hobbyists everywhere into inexpensive, everyday foods".[7] Penny Pleasance of the New York Journal of Books called The Food Lab "a seminal work that is encyclopedic in scope and can be used as a reference by even the most experienced home cooks".[8] References1. ^1 2 3 {{cite web|url=https://www.nytimes.com/2015/09/30/dining/cookbook-review-the-food-lab-j-kenji-lopez-alt.html|title=In 'The Food Lab,' the Science of Home Cooking|website=The New York Times|last1=Weinstein|first1=Emily|date=29 September 2015|access-date=3 July 2016}} General references2. ^{{cite web|url=https://www.nytimes.com/books/best-sellers/2015/12/20/advice-how-to-and-miscellaneous/|title=Advice, How-To & Miscellaneous|date=20 December 2015|website=The New York Times|access-date=3 July 2016}} 3. ^1 {{cite web|url=https://www.jamesbeard.org/blog/2016-book-broadcast-and-journalism-awards-complete-winner-recap|title=The 2016 Book, Broadcast and Journalism Awards: Complete Winner Recap|date=26 April 2016|access-date=3 July 2016|website=James Beard Foundation}} 4. ^1 {{cite web|url=http://www.iacp.com/documents/2016_Awards_Winners.pdf|title=IACP Cookbook Awards Winners|website=International Association of Culinary Professionals|date=2016|access-date=3 July 2016|deadurl=yes|archiveurl=https://web.archive.org/web/20160616083940/http://www.iacp.com/documents/2016_Awards_Winners.pdf|archivedate=16 June 2016|df=}} 5. ^1 2 {{cite web|url=http://www.seriouseats.com/2015/09/the-food-lab-book-has-arrived.html|title=The Food Lab: The Book Has Arrived|website=Serious Eats|last1=Lopez-Alt|first1=J. Kenji|date=21 September 2015|access-date=3 July 2016}} 6. ^1 {{cite web|url=https://www.theglobeandmail.com/life/food-and-wine/food-trends/j-kenji-lopez-alts-food-lab-breaks-down-the-science-behind-good-home-cooking/article29245157/|title=J. Kenji Lopez-Alt’s Food Lab studies the science behind good home cooking|website=The Globe and Mail|date=15 March 2016|access-date=3 July 2016|last1=Vellend|first1=Eric}} 7. ^1 2 {{cite web|url=http://www.newyorker.com/books/page-turner/kenji-lopez-alt-food-lab-cookbook|title=Kenji López-Alt's Obsessive Kitchen Experiements|website=The New Yorker|date=3 October 2015|last1=Killingsworth|first1=Silvia|access-date=3 July 2016}} 8. ^{{cite web|url=http://www.nyjournalofbooks.com/book-review/food-lab|title=The Food Lab: Better Home Cooking Through Science|website=New York Journal of Books|last1=Pleasance|first1=Penny|date=2015|access-date=3 July 2016}}
2 : American cookbooks|2015 non-fiction books |
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