The Food Lab- Ever wondered how to pan-fry a steak with a perfectly medium-rare interior with a charred crust? How to roast a moist, succulent turkey by foolproof method that works every time? All the answers are in The Food Labs.
The Food Lab is written by J. Kenji López-Alt, the managing culinary director of Serious Eats, and author of the James Beard award-nominated column The Food Lab, where he unravels the science of home cooking. He explores cooking with a scientific eye. In fact, the New York Times just referred to Kenji as “the nerd king of internet cooking.”
The Food Lab demystifies cooking techniques and believes that chefs follow its meticulous experimentation. As he said, "understanding what goes on behind a recipe is the best way to become a better cook". This is an invaluable book for anyone who aspires to be a good cook.