FURTHER ADVANCE PRAISE FOR THE FOOD LAB:
“Kenji has created an incredible resource to
support you as you explore the possibilities of
amazing food in your kitchen.”
—Aki Kamozawa & H. Alexander Talbot of Ideas
in Food
“The Food Lab is inventive, enthusiastic, and a
true joy to read and use in the kitchen.”
—April Bloomfield, chef, The Spotted Pig, New
York
“The Food Lab successfully (and unpretentiously)
helps the reader navigate the world of food science
without sounding textbook-y or overly
professional.”
—Mark Ladner, chef, Del Posto, New York
“Every time I think I’m an expert on an ingredient,
a dish, or a technique, I’m inevitably schooled all
over again after reading Kenji’s thorough and
detailed writing.”
—Tony Maws, chef/owner of Craigie on Main,
Cambridge, MA
“This opus is a kitchen necessity. I’m putting mine
on my shelf right next to my Julia Child books.”
—Alex Guarnaschelli, chef, Butter, New York,
