In 'The Food Lab: Better Home Cooking Through Science', J. Kenji López-Alt explores the science behind cooking to help you become a better home cook. With over 1,000 recipes and detailed explanations of the science behind each technique, this cookbook is a must-have for anyone interested in culinary science. From understanding the Maillard reaction to perfecting the art of sous vide cooking, this book covers it all. Whether you're a beginner or an experienced cook, 'The Food Lab' will take your cooking skills to the next level.
