The Food Lab

In 'The Food Lab,' J. Kenji López-Alt delves into the science of cooking, explaining the interactions between heat, energy, and molecules that create great food.

The book contains close to 300 savory American cuisine recipes, arranged by cooking technique, and includes over 1,000 full-color images.

López-Alt shows that conventional cooking methods can often be improved with new, simple techniques, making it a valuable resource for home cooks of all skill levels.