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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.
This book is Available Now on Amazon.com