The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt
In 900+ pages of The Food Lab, Lopez-Alt conducts a grand tour of the science of cooking explored through popular dishes. Delving into the interactions that create great food, this MIT grad and alum of several renowned Boston kitchens shows that conventional methods don’t always work that well, and home cooks can achieve far better results using new, but simple, techniques. With step-by-step instructions in hundreds of easy-to-make recipes, readers will welcome the new approaches to apply when they next step into the kitchen. James Beard Foundation Book Award Winner.
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In 900+ pages of The Food Lab, Lopez-Alt conducts a grand tour of the science of cooking explored through popular dishes. Delving into the interactions that create great food, this MIT grad and alum of several renowned Boston kitchens shows that conventional methods don’t always work that well, and home cooks can achieve far better results using new, but simple, techniques. With step-by-step instructions in hundreds of easy-to-make recipes, readers will welcome the new approaches to apply when they next step into the kitchen. James Beard Foundation Book Award Winner.
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