J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art
kitchen to cook perfect meals. In a book centred on much-loved
dishes, Kenji explores the science behind searing, baking,
blanching and roasting. In hundreds of easy-to-make recipes with
over 1,000 full-colour images illustrating step-by-step
instructions, readers will find out how to make perfect roast
turkey with crackling skin, how to make extra fluffy or creamy
scrambled eggs and much more. Combining the unrelenting curiosity
of a cheerful science geek with the expert knowledge of a practised
chef, The Food Lab gives readers practical tools and new approaches
to apply when they next step into the kitchen.
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