Food & Wine ~ Sarah Stierch

Sarah Stierch Sarah Stierch is the Food + Drink Editor of the Sun (with occasional visits to other areas of the paper). Stierch has eaten, drunk, and written her way through 13 countries and the hottest food trends and communities in the USA. She's also a racing and travel geek, venturing beyond food/booze to cover subjects that connect to Sonoma Valley, such as IndyCar racing and other wine making regions. Her work has been featured in the Huffington Post, the Independent, Salon, Gawker, Smithsonian and on National Public Radio, Canadian Broadcasting Corporation, and the Australian Broadcasting Corporation.

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Now reading: The Food Lab

Posted on January 18, 2016 by Sarah Stierch
Now reading: The Food Lab by J. Kenji Lopez-Alt
Now reading: The Food Lab by J. Kenji Lopez-Alt

Are you one of those foodies that asks every question possible about a chef’s cooking process to the point where you sound like an annoyingly curious 7 year old? Do you find yourself trying every method possible to make the perfect hard-boiled egg?

Well, I’m that person, and my foodie pal Lauren scored big holiday gift giving points with me recently, by gifting me The Food Lab: Better Home Cooking Through Science.

The best selling cookbook, which weighs about 6 pounds, was written by chef and food writer J. Kenji López-Alt. You might know him best as the Managing Culinary Director of the website Serious Eats or former Editor at Cook’s Illustrated.

López-Alt specializes in breaking down culinary tricks and processes to understand them better, in order to improve the results of the things we cook.

He tests recipes repeatedly, trying different methods, exploring the scientific reasoning everything in the kitchen – from why cooking with a cast iron skillet is the best, to why the color of egg yolks doesn’t actually impact the taste of the eggs.

Heck, he even teaches you how to to even sous-vide in a cooler. Yes, a cooler!

So far, every recipe I’ve made in the book has been top notch – from salad dressings (there’s a science behind getting it to stick to your lettuce, you know) to  hard-boiled eggs (of course).

Pick it up today and geek out – I promise you’ll lose sleep obsessing about the best method behind making crispy bacon.

The Food Lab: Better Home Cooking Through Scienceis $49.95 | ISBN 0393081087 | seriouseats.com



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