The Food Lab: Better Home Cooking Through Science is a must-have cookbook for anyone interested in the science behind cooking. Written by J. Kenji López-Alt, this book explores the principles of culinary science and how they can be applied to create delicious and foolproof recipes. With over 1,000 pages of in-depth information, this book covers everything from the science of eggs to the best way to cook a steak. Whether you're a professional chef or a home cook, this book will take your cooking skills to the next level.
