Have you ever wondered about the science behind cooking an amazing meal? Like, how do the pros pan-fry a delicious steak with that charred crust, huh? One could say that it takes years of experience and that you won't be able to master the art of cooking unless you dedicate your whole life to it, but, thankfully, that's not really the case. True, some basic knowledge is necessary, but you won't need a science degree to learn how to make mac-and-cheese at home that's gooey, good-looking and tasting like the food of the Gods.
Roast a turkey, cook a breath-taking pizza, create all kinds of shakes - it's all up to you! J. Kenji López-Alt, a true fan of cooking (some even call this guy a real-world food nerd), has been asking himself those same questions over and over again, until one fine day he decided to take control of the situation.
So, please welcome The Food Lab - Kenji's ultimate "weapon" to use in your kitchen. In this book, the author welcomes the readers to dive into an exciting journey and learn the science behind this nation's most favorite foods. You'll learn how to find the perfect heat, energy, and everything in between to cook that ultimate dish. Conventional methods, those tried-and-true tricks do work most of the time, but sometimes they're just not that effective, and you'll achieve better results if you take advantage of the modern-day techniques.
Don't worry - they're all pretty simple and easy-to-grab. The Food Lab comes with hundreds of delicious and easy-to-make recipes with tons of full-color photos that will tell you everything you need to know to cook the next amazing sauce, pasta, steak or soup. Ok, there you have it - The Food Lab is your best bet if you want to up your kitchen game without having to spend years on it.