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Home | Last Updated on2026/01/15

The Food Lab Free Audiobook Download

J. Kenji López-Alt

Maîtrisez la science culinaire pour des plats savoureux et faciles.

4.2620329ratings(GoodReaders reference)

Information

The Food Lab audiobook cover

Author: J. Kenji López-Alt

Narrator: Brian

Format: MP3

ISBN: 9780393081084

Language: English

Publish Date: 09/21/2015

Audiobook length: 31min

The Food Lab Audiobook by Chapters

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Chapter 1: Title
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00:0002:19
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Chapter 2: Contents
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00:0001:44
Chapter 3: Conversions
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00:00168:10
Chapter 4: 1 Eggs, Dairy, and the Science of Breakfast
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00:00154:00
Chapter 5: 2 Soups, Stews, and the Science of Stock
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00:00198:10
Chapter 6: 3 Steaks, Chops, Chicken, Fish, and the Science of Fast-Cooking Foods
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00:00254:06
Chapter 7: 4 Blanching, Searing, Braising, Glazing, Roasting, and the Science of Vegetables
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00:00129:03
Chapter 8: 5 Balls, Loaves, Links, Burgers, and the Science of Ground Meat
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00:00137:47
Chapter 9: 6 Chickens, Turkeys, Prime Rib, and the Science of Roasts
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00:00209:38
Chapter 10: 7 Tomato Sauce, Macaroni, and the Science of Pasta
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00:00164:48
Chapter 11: 8 Greens, Emulsions, and the Science of Salads
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00:00144:29
Chapter 12: 9 Batter, Breadings, and the Science of Frying
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00:00142:05

Who should listen The Food Lab

"The Food Lab" by J. Kenji López-Alt is an essential listen for home cooks, food enthusiasts, and anyone interested in the science behind cooking. Whether you're a beginner looking to improve your culinary skills or an experienced chef seeking to deepen your understanding of techniques and flavors, this audiobook offers practical insights, engaging storytelling, and evidence-based approaches to cooking. It caters to those who appreciate the art and science of food, making it an ideal choice for anyone eager to enhance their kitchen prowess and enjoy the journey of cooking.

3 quotes from The Food Lab

  • "Cooking is all about understanding what you’re doing and why you’re doing it. The better you understand the principles behind your cooking, the more successful you’ll be in the kitchen."
  • "Taste is king, and cooking is about getting everything in your kitchen to work in harmony to bring out that taste."
  • "Science can help us uncover the secrets of cooking, but it’s up to the cook to turn those findings into delicious meals that can be shared with others."

Author : J. Kenji López-Alt

J. Kenji López-Alt is the managing culinary director of SeriousEats.com and the author of the James Beard Award-nominated column, The Food Lab. He also contributes as a columnist for Cooking Light. Based in San Francisco, he shares his culinary expertise and innovative cooking techniques, all while enjoying life with his wife, Adriana.

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Home | Last Updated on2026/01/15

The Food Lab Free Audiobook Download

J. Kenji López-Alt

Maîtrisez la science culinaire pour des plats savoureux et faciles.

4.2620329rating

Information

Author: J. Kenji López-Alt

Narrator: Brian

Format: MP3

ISBN: 9780393081084

Language: English

Publish Date: 09/21/2015

AudioBook length: 31 min

The Food Lab audiobook cover
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Who should listen The Food Lab

"The Food Lab" by J. Kenji López-Alt is an essential listen for home cooks, food enthusiasts, and anyone interested in the science behind cooking. Whether you're a beginner looking to improve your culinary skills or an experienced chef seeking to deepen your understanding of techniques and flavors, this audiobook offers practical insights, engaging storytelling, and evidence-based approaches to cooking. It caters to those who appreciate the art and science of food, making it an ideal choice for anyone eager to enhance their kitchen prowess and enjoy the journey of cooking.

3 quotes from The Food Lab

  • "Cooking is all about understanding what you’re doing and why you’re doing it. The better you understand the principles behind your cooking, the more successful you’ll be in the kitchen."
  • "Taste is king, and cooking is about getting everything in your kitchen to work in harmony to bring out that taste."
  • "Science can help us uncover the secrets of cooking, but it’s up to the cook to turn those findings into delicious meals that can be shared with others."

Author: J. Kenji López-Alt

J. Kenji López-Alt is the managing culinary director of SeriousEats.com and the author of the James Beard Award-nominated column, The Food Lab. He also contributes as a columnist for Cooking Light. Based in San Francisco, he shares his culinary expertise and innovative cooking techniques, all while enjoying life with his wife, Adriana.