Cooking questions, answered through science
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Cooking questions, answered through science
The Food Lab connects everyday cooking goals with the science behind how food turns out. Its examples range from getting a steak’s crust and interior right to making smooth macaroni and cheese and roasting moist turkey. That mix gives the book a practical frame: familiar dishes and techniques are presented as problems to understand, not just instructions to follow. At 958 pages, it offers a substantial reference for home cooks interested in the reasoning behind recipes as well as the finished dishes.
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Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?
As Serious Eats's culinary nerd-in-residence, J. Kenji L
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