The Food Lab

Better Home Cooking Through Science

J. Kenji López-Alt

Modern technique-focused cookbook emphasizing the science of cooking.

(✅ = Keto as written, 🔧 = Requires modification)

Basic Homemade Sausage (p. 503) ✅
- See Base Sausage
Classic Sage and Sausage Stuffing (p. 622) ✅
Creamy Scrambled Eggs (pp. 122, 122) ✅
Fry Sauce (p. 553) 🔧
- See Secret Burger Sauce
Peruvian-Style Roast Chicken (p. 598) ✅
- See Peruvian Roast Chicken.
Peruvian-Style Spicy Jalapeño Sauce (p. 599) ✅
Quick Jus for Roasted Butterflied Chicken (p. 592) ✅
Roasted Butterflied Chicken (p. 591) ✅
- See Roast Chicken
salting eggs (pp. 119, 119–20, 120)
- Pre-salting eggs for scrambled eggs makes for softer curds. See Eggs.
Sausage = Meat Perfected (p. 493) ✅
- See Sausage.
Seasoning Mix for Bratwurst-Style Sausage (p. 505) ✅
- See Bratwurst Sausage.
Seasoning Mix for Garlic Sausage (p. 505) ✅
- See Garlic Sausage.
Seasoning Mix for Merguez-Style Lamb Sausage (p. 506) ✅
- See Merguez Lamb Sausage.
Seasoning Mix for Mexican Chorizo (p. 506) ✅
- See Mexican Chorizo.
Simple Whole Roast Chicken (p. 594) ✅