If you're a food lover who is curious about the science behind cooking, this book is for you. Written by J. Kenji López-Alt, a chef and food writer, The Food Lab explores the principles of cooking through a scientific lens. It covers a wide range of topics, from understanding the Maillard reaction to perfecting the art of sous vide. With detailed explanations and practical tips, this book will help you become a better cook by understanding the science behind your favorite recipes.
