The Food Lab: Better Home Cooking Through Science imparts a genius chef’s indispensable exploration and valuable insights into the science behind searing, baking, blanching, and roasting. In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, scrambled eggs extra fluffy or creamy, and much more. J. Kenji López-Alt's candid asides and upbeat voice make the book a thoroughly enjoyable read while taking away the trial-and-error so many would-be chefs fear, leaving readers with the practical tools and the confidence they need to take on the kitchen fearlessly.
J. Kenji López-Alt is the managing culinary director of Serious Eats, author of the James Beard Award- nominated column The Food Lab and a columnist for Cooking Light. He lives in San Francisco.