"For avid home cooks who came of age in the digital era, there may be few voices more authoritative than that of J. Kenji López-Alt, the nerd king of Internet cooking...He is reliable, personable and unpretentious. He is also a gifted explainer, making difficult concepts easy to grasp for those of us with a lifelong lack of aptitude for the sciences." --The New York Times
"Lopez-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us."
--The 25 best food books of 2015, The Observer Food Monthly
"López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America."
--The Irish Sunday Times
"...a must-read for home cooks...Buy this book for your favourite food nerd and you'll get precious little conversation out of them on Christmas Day. It questions the techniques we use day-to-day, examining the science as well as providing recipes and a fair bit of humour. It's peppered with useful facts, too...My Christmas cooking has changed forever."
"...take your time. You'll learn a lot."
The 10 best cookbooks of 2015, The Washington Post
"...it is the only book you need to become a seriously good cook."
"He's [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook..."
"It will make you question just about everything you know about cooking as well as give you new ways of doing old things to make them better... a hefty tome that is well worth its price."
J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco with his wife Adriana.