The Food Lab: Better Home Cooking Through Science

by J. Kenji López-Alt

A large, science-minded guide to classic American home cooking, explained through kitchen experiments.

Good for

Curious cooks who like detailed explanations
Anyone who wants to master classic American dishes

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About this book

The book works through everyday dishes such as eggs, steak, burgers, roast chicken and pasta sauces, and explains what actually happens in the pan and why some methods work better than others.

It is a big, detailed book. It suits curious cooks who like to know the reasons behind a technique.