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The Food Lab: Better Home Cooking Through Science
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Cooking is science so it’s no wonder that this cookbook, built around the science behind our favorite dishes, is so effective. It still gives you the how to create culinary masterpieces, but now you can have the why as well.
Over 1 Million Copies Sold
A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you're planning to cook or where your skill level falls."-New York Times Book Review
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-...
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