Description

The Food Lab: Better Home Cooking Through Science is nearly 1,000 pages of recipes, instruction and explanation of why ingredients behave the way they do in the pan.

Using the scientific method to figure out a better way to prepare a particular dish or ingredient, and telling you why it works, author J. Kenji López-Alt 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.

960 pages. Hardcover.