The Food Lab: Better Home Cooking Through Science Review
In The Food Lab: Better Home Cooking Through Science, J. Kenji López-Alt focuses on the science behind treasured American dishes with enough explanations to make sense, but still firmly rooted in practical home cooking. J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. This fully color illustrated collection of explanations, techniques, and recipes, a must have reference and cookbook for home cooking enthusiasts.
Where to Buy The Food Lab: Better Home Cooking Through Science
This book is Available Now on Amazon.com
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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